Description
Popcorn Cookies are a delightful twist on traditional cookies, combining buttery dough with the light crunch of popcorn, rich semisweet chocolate chips, and the nutty flavor of pecans. These cookies bake to a golden brown perfection, offering a unique texture and a sweet, indulgent treat perfect for snack time or sharing with friends.
Ingredients
Scale
Cookie Dough
- 1/2 cup butter, softened
- 1 cup sugar
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 1-1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- Dash of salt
Add-ins
- 2 cups popped popcorn, lightly crushed
- 1 cup semisweet chocolate chips
- 1/2 cup chopped pecans
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it is hot enough when the cookies are ready to bake.
- Cream Butter and Sugar: In a large bowl, cream together the softened butter and sugar until the mixture is light and fluffy, about 5 to 7 minutes, which helps to incorporate air for a tender cookie texture.
- Add Egg and Vanilla: Beat in the egg and vanilla extract until fully combined and smooth, adding moisture and flavor to the dough.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and a dash of salt to distribute the leavening and seasoning evenly.
- Mix Dry Into Wet Ingredients: Gradually add the dry ingredients to the creamed butter mixture, beating gently to form a consistent cookie dough without overmixing to keep the cookies tender.
- Add Popcorn, Chocolate Chips, and Pecans: Gently fold in the lightly crushed popped popcorn, semisweet chocolate chips, and chopped pecans to evenly distribute the add-ins throughout the dough.
- Portion the Dough: Drop the dough by tablespoonfuls onto greased baking sheets, spacing them about 2 inches apart to allow for spreading during baking.
- Bake: Bake the cookies in the preheated oven for 13 to 14 minutes, or until the edges turn golden brown, ensuring a crisp outside and tender inside.
- Cool: Remove the cookies from the oven and transfer them to wire racks to cool completely, which allows them to set and makes them easier to handle.
Notes
- Adjust the amount of popcorn if needed, but avoid overpacking the dough to maintain cookie structure.
- For a nut-free version, omit pecans or substitute with seeds such as pumpkin or sunflower seeds.
- Lightly crushing the popped popcorn helps the pieces incorporate better while keeping some texture.
- Cookies can be stored in an airtight container for up to a week to maintain freshness.
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 9g
- Sodium: 85mg
- Fat: 6g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
