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–+ servings
overhead shot of cookies on a round plate
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4.67 from 3 votes

Caramel Popcorn Cookies

Perfectly sweet and salty cookies loaded with chocolate chunks and deliciously golden caramel popcorn
Prep Time10 minutes
Cook Time12 minutes
Course: Dessert, Snack
Servings: 12
Calories: 353kcal

Ingredients

  • 170 gram Unsalted butter room temperature
  • 150 gram Light brown sugar
  • 100 gram White sugar
  • 1 Egg
  • 1 Egg yolk
  • 2 tbsp Vanilla extract
  • 280 gram Plain flour
  • 1 tsp Bi carb soda
  • ½ tsp Baking Powder
  • ½ tsp Salt flakes
  • 100 g Dark chocolate roughly chopped
  • 75 g Caramel popcorn "Lolly Gobble Bliss Bombs"
  • Extra caramel popcorn chopped, to press onto the dough balls
Metric - US Customary

Instructions

  • Heat oven to 180°C/350°F/160°FF
  • Line baking trays with baking paper.
  • Sift the flour, bi carb soda, baking powder and salt together. Set aside
  • In the bowl of a stand mixer, combine the butter and sugars until well blended
  • Add the egg, egg yolk and vanilla and beat until light and creamy (beating on medium-high for 5 minutes)
  • Stop the mixer, add the flour mixture and beat until almost combined
  • Remove bowl from stand, add chopped chocolate and popcorn, then combine with a wooden spoon or spatula. DO NOT OVERMIX
  • Using a large ice-cream scoop, scoop out heaped balls of cookie dough onto prepared baking sheet, leaving plenty of space to spread.
  • Press extra popcorn into the top of each dough ball, then press the dough down slightly
  • Bake for 12 minutes, until lightly golden, then remove from oven and scoot cookies back into shape with a large round cookie cutter, if desired
  • Let cool on tray for 5 minutes, before cooling completely on a cake rack

Notes

  • I bake one tray at a time in a conventional oven (not fan-forced), but if you're using a fan-forced setting, both cookie trays can be baked at one time
  • Cookie dough balls can be frozen -simply place a tray of dough balls into the freezer for 10 minutes, then pop them into snap lock bags -make sure you label them with cooking instructions!
  • Baked cookies will keep well in an airtight container for 3-4 days, or up to 3 months in the freezer.

Nutrition

Calories: 353kcal | Carbohydrates: 45g | Protein: 4g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 61mg | Sodium: 458mg | Potassium: 121mg | Fiber: 2g | Sugar: 18g | Vitamin A: 399IU | Calcium: 40mg | Iron: 2mg