Best Popcorn Cookies Recipes

POPCORN COOKIES

Steps:

• Preheat oven to 350°. Cream butter and sugar until light and fluffy, 5-7 minutes; beat in egg and vanilla. In a separate bowl, whisk flour, baking soda and salt; gradually beat into creamed mixture. Stir in popcorn, chocolate chips and pecans., Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Bake until golden brown, 13-14 minutes. Remove to wire racks to cool.

CARAMEL POPCORN, SALTED ALMOND, AND MALT COOKIES

Steps:

• Preheat oven to 325°F. Place the sugars, butter and vanilla in the bowl of an electric mixer and beat on high speed for 5 minutes or until pale and creamy. Scrape down the sides of the bowl, add the egg and beat until well combined. Add the flour, baking powder, malted milk powder and salt and beat until just combined. Add the popcorn and almonds and fold to combine.
• Shape 2-tablespoon portions of the dough into balls and place on large baking sheets lined with non-stick parchment paper, flattening slightly and allowing room to spread. Bake for 15-18 minutes or until the cookies are golden. Allow to cool on sheets before serving with the hot chocolate.

POPCORN COOKIES

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. Combine the flour, baking soda and salt; gradually add to the creamed mixture. Stir in the popcorn, chocolate chips and pecans.
• Drop by tablespoonfuls 2 inches apart onto greased baking sheets. Bake at 350° for 13-14 minutes or until golden brown. Remove to wire racks to cool.

COOKIES 'N CREAM JACK-O'-LANTERN POPCORN BALLS

Steps:

• Chop 11 cookies; toss with popcorn and raisins in large bowl.
• Cook marshmallows and butter in saucepan on low heat until marshmallows are melted and mixture is blended, stirring constantly. Pour over popcorn mixture; toss to coat.
• Shape into 10 (2-1/2-inch) balls. Cut remaining cookies in half. Insert 1 cookie half into top of each ball to make a "stem." Serve in cupcake liners if desired.

POPCORN SANDWICH COOKIES WITH SALTED CARAMEL

Steps:

• For the popcorn cookies: Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper.
• Cream the butter and sugar with an electric mixer on medium speed in a large bowl until slightly lightened, 1 to 2 minutes. Scrape down the sides of the bowl and add the egg. Beat until well incorporated, about 30 seconds.
• Whisk the flour, cornstarch, baking powder, kosher salt and 1 cup popcorn together in a separate bowl. Place the remaining popcorn in another bowl and set aside. Add the flour mixture to the creamed butter and mix on low speed until it just comes together to form a dough. Scoop a level tablespoonful of the dough at a time and roll into a ball. Dip one side of the ball into the ground popcorn and place, popcorn-side up, on the prepared baking sheets, about 2 inches apart. Slightly flatten each ball with your hand.
• Bake until the cookies are slightly brown around the edges, 14 to 16 minutes. Allow the cookies to cool on the baking sheet for 5 minutes, and then remove to a rack to cool completely.
• For the salted caramel: While the cookies cool, add the sugar to a medium saucepan over medium heat. Allow the sugar to melt completely around the edges before starting to stir or it will crystallize. When the sugar turns dark amber, after about 10 minutes, quickly turn off the heat and carefully whisk in the heavy cream. Allow the foam to subside, and then add the coarse salt. Allow the caramel to cool until it begins to thicken, about 5 minutes.
• Spoon 1 tablespoon of caramel on the center of the bottom side of one cookie and carefully press closed with another cookie, making sure to push the caramel evenly to the edges.

CARAMEL POPCORN COOKIES RECIPE - (4.4/5)

Steps:

• Cream the butter and sugar together with a stand mixer or an electric hand mixer. Add vanilla extract and egg, blend well until creamy. Fold in chopped popcorn. Add flour, baking soda and salt. Mix until just blend. Preheat oven to 350 degrees F. Line parchment paper on cookie sheets. Scoop about 1 Tbsp. cookie dough and drop on the cookie sheet(s) with 1-inch apart. Sprinkle some salt on the top of the cookie balls. Bake for 12 minutes or turn lightly brown. Remove from oven and chill on cooling rack.

POWER PACKED POPCORN COOKIES

Steps:

• Preheat oven to 350. Lightly spray baking sheets with cooking spray and set aside.
• In a small bowl, stir together flour, baking powder, soda and salt; set aside.
• Cream butter and sugar together and egg and vanilla; mix well. Stir in flour mixture and wheat germ and oatmeal until well blended. Add coconut, popcorn, raisins and sunflower seeds, if desired, and mix until well blended.
• Drop by rounded teaspoons onto baking sheet, allowing 2-inches between cookies to allow for spreading.
• Bake 7-8 minutes or until edges are lightly browned. Allow cookies to cool on pan 5 minutes before removing to racks to cool completely.

POPCORN COOKIES

Steps:

• 1. Preheat oven to 350. Grease cookie sheets.
• 2. In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. Combine the flour, baking soda and salt; gradually add to the creamed mixture. Stir in the popcorn, chocolate chips and pecans.
• 3. Drop by tablespoonfuls 2 inches apart onto cookie sheets. Bake 13-14 minutes or until golden brown. Remove to a wire rack to cool.

POPCORN SANDWICH COOKIES WITH SALTED CARAMEL

Steps:

• For the popcorn cookies: Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper.
• Cream the butter and sugar with an electric mixer on medium speed in a large bowl until slightly lightened, 1 to 2 minutes. Scrape down the sides of the bowl and add the egg. Beat until well incorporated, about 30 seconds.
• Whisk the flour, cornstarch, baking powder, kosher salt and 1 cup popcorn together in a separate bowl. Place the remaining popcorn in another bowl and set aside. Add the flour mixture to the creamed butter and mix on low speed until it just comes together to form a dough. Scoop a level tablespoonful of the dough at a time and roll into a ball. Dip one side of the ball into the ground popcorn and place, popcorn-side up, on the prepared baking sheets, about 2 inches apart. Slightly flatten each ball with your hand.
• Bake until the cookies are slightly brown around the edges, 14 to 16 minutes. Allow the cookies to cool on the baking sheet for 5 minutes, and then remove to a rack to cool completely.
• For the salted caramel: While the cookies cool, add the sugar to a medium saucepan over medium heat. Allow the sugar to melt completely around the edges before starting to stir or it will crystallize. When the sugar turns dark amber, after about 10 minutes, quickly turn off the heat and carefully whisk in the heavy cream. Allow the foam to subside, and then add the coarse salt. Allow the caramel to cool until it begins to thicken, about 5 minutes.
• Spoon 1 tablespoon of caramel on the center of the bottom side of one cookie and carefully press closed with another cookie, making sure to push the caramel evenly to the edges.

POPCORN COOKIES

Steps:

• Make popcorn