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Buttered Popcorn Chocolate Chip Cookies

April 5, 2013 by Joy the Baker 267 Comments

Buttered Popcorn Chocolate Chip Cookies

There’s a reason my purse is the size of international travel luggage.

I lug around a lot.  There’s my giant makeup bag full of the two things I actually use and the 87 things I sort through in search of my favorite two items.  There’s my camera, because I never know when I want to ignore it to take pictures with my iPhone. There’s a bag of smoked almonds because you do not want to see me hangry.  There’s that calligraphy pen you gave me last week… tucked safely away in a zip lock bag.

There are three pens that don’t work, one pencil, and two lip glosses.  I totally have a band-aid if you need one… I just hope you’re not in a hurry because it will take me a few moments to find it.  Safety pin?  Yes.  Toothpick?  Maybe.  Pair of shoes for spin class? Duh.

You know what giant purses are also great for?  Smuggling a massive amount of treats into movie theaters.  Yea… I’m that girl.  With my giant bag, you’d never know that I’m smuggling a gourmet picnic (with wine).

You’d also never suspect that I’d be smuggling my two favorite movie treats (popcorn and chocolate) in one very snackable cookie shape.  Just for future reference… you definitely want to sit next to me at the movies.  You’ll recognize me as the girl carrying her purse luggage across the aisle.  I apologize in advance.  Have treats; will (most likely) share.

  Buttered Popcorn Chocolate Chip Cookies

Let’s pump the brakes.  Did we properly celebrate the fact that we’re folding buttered popcorn into chocolate chip cookie batter?  This little gem of cookie genius is brought to us by Deb from Smitten Kitchen.  She now reigns supreme as Queen of Snacks.

Buttered Popcorn Chocolate Chip Cookies

Think about the goodness of a sweet brown sugar cookie batter, combined with a salt buttered popcorn.  Dreams!

I have a taste for salt (because I also have a taste for sugar), so I added a bit of extra grey sea salt into the batter and onto the tops of the cookies.

Buttered Popcorn Chocolate Chip Cookies

I had a hard time deciding whether or not to add chocolate to this cookie batter.

Wait… a hard time trying deciding on chocolate!?

You’re right.  That’s madness.  In goes the chocolate!

Buttered Popcorn Chocolate Chip Cookies

Buttered popcorn, dark chocolate chunks, and coarse sea salt.  Oh yes please.

If you’re thinking white chocolate is a good plan, I would support you in that endeavor!

Buttered Popcorn Chocolate Chip Cookies

These cookies are crunchy around the edges and soft in the center.  Dark chocolate works really nicely with the buttery popcorn and extra salt.  The popcorn gives the cookie a definite chew.

Here’s a mega tip!  I was talking with Deb about these cookies and she suggested they be made with microwave popcorn!  Yea.  Seriously.  Let’s just all admit that sometimes microwave popcorn is sometimes the bee’s knees.

Buttered Popcorn Chocolate Chip Cookies

Milk.  Spilled.

Deb’s Buttered Popcorn Chocolate Chip Cookies

makes 24 cookies

adapted slightly from The Smitten Kitchen Cookbook

Print this Recipe!

2 tablespoon vegetable oil

1/4 cup yellow corn kernels

1/4 teaspoon salt

1 tablespoon unsalted butter, melted

1/2 cup unsalted butter, softened to room temperature

1/2 cup light brown sugar, packed

1/3 cup granulated sugar

1 large egg

1 teaspoon pure vanilla extract

1 1/4 cup all-purpose flour

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 cup coarsely chopped dark chocolate

coarse sea salt for sprinkling

Let’s make the popcorn first.  Place oil in the bottom of a medium saucepan.  Heat over medium heat.  When oil is hot, add corn kernels in a single layer across the bottom of the pan.  Cover the pot but keep the lid ajar to let a bit of steam out.  Listen to the popcorn as it pops.  Turn off the heat and remove the pan from the burner once the popping has subsided.  Sprinkle with salt and drizzle with butter.  Toss to coat all of the popcorn in a bit of butter.  Piece through the popcorn to remove any unpopped kernels.  Set aside to cool.  You’ll have about 4 cups of popcorn.

Next we’ll make the dough.  Place a rack in the center and upper third of the oven and preheat oven to 350 degrees F.  Line two baking sheets with parchment paper.  Set aside.

In the bowl of a stand mixer fitted with a paddle attachment, cream together butter, brown sugar, and granulated sugar.  Cream until butter is pale and fluffy, about 3 minutes.  Beat in egg and vanilla extract for one more minute.  Add the flour, baking soda, and salt and beat on low until just combined.  Remove the bowl from the stand mixer and use a spatula to fold in the popcorn.  It might seem like a disproportionate amount of popcorn considering the cookie batter.  Keep folding.  The popcorn will break down a bit as it’s folded in.  Fold in dark chocolate.

Scoop dough by the heaping tablespoonful onto the prepared baking sheet.  Sprinkle the tops of the cookies with coarse sea salt.  Bake for 10 to 13 minutes or until the edges and tops are golden brown.  Remove from the oven, allow to rest on the baking sheet for 5 minutes then transfer to a cooling rack to cool completely.

Store cookies in an airtight container at room temperature.  

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Reader Interactions

Comments

  1. Jenna

    April 3, 2014 at 1:44 pm

    I totally just angry baked these. Why “angry baked” you may ask? I just failed one of my nursing exams and to channel my negative energy/anger in a creative way I opted to bake these cookies. Tasty and definitely stress-relieving. Thank you for sharing!

    Reply
  2. Mary Anderson

    December 17, 2013 at 4:27 pm

    Does anyone know how well these keep, either as batter or as baked cookies?? I want to make them for Friday during the day for a work function, but I don’t have time on Thursday night.
    I did just have an idea… I suppose I could make the mix tonight (Tuesday) without the popcorn. Then on Friday morning I could make the popcorn, mix it in, and pop it in the oven. That wouldn’t be too bad potentially. Has anyone tried this?

    Reply
  3. Noreen

    November 21, 2013 at 8:13 pm

    1/4 c kernels = 5 cups popped popcorn

    Reply
  4. Marya

    November 13, 2013 at 7:02 pm

    I just made these, but I can never truely follow a recipe, so I doubled it, added oatmeal and walnuts. and a touch of cinnamon. OMG. These are absurdly good. Also, I used already popped popcorn.

    I wish they were fluffier, but…oh well, they’re still fabulous.

    Reply
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Trackbacks

  1. What I’m Into April 2014 | christinaemoss says:
    April 30, 2014 at 10:12 am

    […] were phenomenal, and I made a batch of one of my favourite cookies–Joy the Baker’s Buttered Popcorn Chocolate Chip Cookies (to which I added M&Ms, because why not?). Gluten and dairy-free friends might appreciate this […]

    Reply
  2. A Cup of Life — MIJN FAVORIETE DINGEN says:
    April 8, 2014 at 10:47 pm

    […] wellicht)! Allemaal kleine dingetjes die ik heb verzameld en bewaard tot dit artikel! 1. “Buttered Popcorn Chocolate Chip Cookies” Aaaaaaah! Snap je waarom ik deze niet meer uit mijn hoofd krijg? 2. Dit is iets wat ik heel […]

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  3. The second birthday party | This is where I come to write says:
    April 2, 2014 at 4:59 am

    […] I do love baking. I’m not entirely without value as a mother. I’m baking these cookies and also these, and these cupcakes, and my mother-in-law is making her carrot cake as the birthday […]

    Reply
  4. How To Be The Best Food Blogger Of All | Tasty Kitchen Ideas says:
    April 1, 2014 at 11:15 am

    […] Buttered Popcorn Chocolate Chip Cookies.  Just stack absolutely everything.  You can’t go wrong.  See: Spinach Artichoke Grilled […]

    Reply
  5. Best Recipes! | How To Be The Best Food Blogger Of All says:
    April 1, 2014 at 6:01 am

    […] Buttered Popcorn Chocolate Chip Cookies.  Just stack absolutely everything.  You can’t go wrong.  See: Spinach Artichoke Grilled […]

    Reply
  6. 15 Easy and Mind-Blowingly Sweet Chocolate Recipes You're Looking For says:
    February 24, 2014 at 10:50 am

    […] Recipe Sources […]

    Reply
  7. 10 Winning Super Bowl Recipes | Mint Sprinkles says:
    January 30, 2014 at 7:17 am

    […] BUTTERED POPCORN CHOCOLATE CHIP COOKIES […]

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  8. For your enjoyment | Team Wastell says:
    January 24, 2014 at 7:45 am

    […] Cookies by Joy the Baker […]

    Reply
  9. » The Great Food Blogger Cookie Swap 2013: Dark chocolate caramel corn delights Cupcake Friday Project says:
    December 11, 2013 at 12:29 pm

    […] recipe (again!) and took some inspiration from Joy the Baker (again!). I had pinned Joy’s Buttered Popcorn Chocolate Chip Cookie recipe ages ago, but decided that since I’ve been having so much fun making caramel corn from […]

    Reply
  10. Cheer | alyssa thordarson says:
    December 9, 2013 at 3:38 pm

    […] made these strange and interesting buttered popcorn chocolate chip cookies (but I added salted caramel […]

    Reply
  11. Is it a cookie? brownie? double chocolate dog bones? | Saucy gander says:
    November 19, 2013 at 8:11 am

    […] punitions??) and new ones like pork floss shortbread (give it a go!) or Smitten Kitchen’ buttered popcorn cookies. These double chocolate cookies were pretty tasty, and the recipe provides a good base for playing […]

    Reply

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