If you like popcorn, you’ll probably love these cookies here – Sweet ‘n’ Salty Popcorn Cookies. These delicious cookies are like going to the movies. Only without nachos and cheese sauce. And without a movie, of course. But that can be changed. Just watch your favorite move from the comfort of your sofa and nibble on one (or more) of these cookies! ;P
I’m a big fan of using up leftovers. The main ingredient for these cookies definitely falls into that category. After a visit to the cinema with a big bucket of popcorn, I had a lot of leftover popcorn, which, of course, had to be used somehow. You don’t just throw half a truckload of popcorn in the trash. The movies are already quite pricey – no need to lose more money by throwing leftover popcorn away. ;P
Some people might be thinking – popcorn in cookies? Is that even possible? Of course, it is! Why not? You don’t throw the popcorn into the cookie dough as it is, of course. You chop it first and then you add it. Easy-peasy. I think the popcorn is actually beneficial for the texture of cookies like these here. You get really fluffy-textured cookies with a crunchy top where the heat hits the popcorn directly. ;P
A small warning should be issued here, though. The popcorn should not be old. If you leave the popcorn from the movie theater lying around for 2-3 days, you won’t get a nice result. Even delicious cookie dough will be able to cover the sad flavors and texture of old rubbery popcorn. Not even a visit to the oven will revive that old popcorn or make it crunchier. ;P
A similar warning goes out to the finished cookies. They are simply the best when fresh (from the oven). Other cookies, such as chocolate chip cookies, can easily be stored and eaten for several days. They still taste delicious even days later! The texture of the popcorn cookies here gets less crunchy with each passing day. It’s the popcorn, once again. The little pieces get softer over time and soak up moisture from the cookie dough. I don’t like that. That’s why these cookies are always eaten as quickly as possible!
Apart from that – the cookies are really delicious and easy to prepare. I used a basic cookie dough I like to use for many of my larger (American-style) cookies. This means, of course, there’s a lot of sugar in the dough. You should perhaps keep that in mind. Unfortunately, you need a certain amount of sugar for the perfect texture and a nice browning… sugar substitutes don’t always work the same way here. ;P
Just forget about the sugar and enjoy a cookie or two. Cookies are made to be enjoyed and not to count calories. ;P By the way, I used sweet and salty popcorn here – that’s how we always get it at the movie theater. The cookies also work with only sweet or only salty popcorn. No need to get mixed popcorn. If you don’t have popcorn left over after a visit to the cinema, you can pop some at home, of course. I heard that some people do that in the microwave… ;)
Looking for more ways to use popcorn in bakes? Well… how about some Chocolate Caramel Popcorn Cupcakes? Those are perfect with caramelized popcorn but also really nice with regular popcorn. Just sayin’. In case you want more cookie recipes, you are also in the right spot. How about some Fudgy Chocolate Cookies? Sounds good? Well, they are! You should definitely try those as well! ;P
INGREDIENTS / ZUTATEN
(11-12 cookies)
1/2 cup (120g) butter, at room temperature
1/2 cup (100g) sugar
1/4 cup (50g) brown sugar
1 large egg
1 1/2 tsp. vanilla paste
5.3 oz. (150g) all-purpose flour
1/2 tsp. salt
1/4 tsp. baking powder
1/4 tsp. baking soda
about 1.4 oz. (40g) popcorn (sweet & salty), slightly crushed
some flaky sea salt (optional)
(11-12 Cookies)
120g sehr weiche Butter
100g Zucker
50g brauner Zucker
1 Ei (L)
1 1/2 TL Vanillepaste
150g Mehl (Type 405)
1/2 TL Salz
1/4 TL Backpulver
1/4 TL Natron
etwa 40g Popcorn (süß & salzig), ggf. zerbrochen
einige Meersalzflocken (optional)
DIRECTIONS / ZUBEREITUNG
1. Preheat the oven to 180°C (350°F). Line a baking sheet with baking parchment and set aside.
2. Add the soft butter and both sugars to a large bowl and mix until light and fluffy. Add the egg and vanilla paste and mix until well combined. Combine flour, salt, baking powder, and baking soda and add to the large bowl – mix until just combined.
3. Go through the popcorn and crush/break apart larger pieces and remove any unpopped kernels. Add to the large bowl and fold in. Use a large cookie scoop* and place cookie dough portions with enough space in between on the baking sheet – the cookies spread quite a lot. Sprinkle with some flaky sea salt (optional) and bake for about 11-13 minutes – until lightly browned. Take out of the oven and let cool down on the baking sheet for some time, then transfer to a wire rack and let cool down completely. Repeat with remaining dough and bake a second batch.
1. Den Ofen auf 180°C (350°F) Ober-/Unterhitze vorheizen. Ein Backblech mit Backpapier auslegen und zur Seite stellen.
2. Die sehr weiche Butter und beide Zuckersorten in einer großen Schüssel hell und luftig aufschlagen. Ei und Vanillepaste dazugeben und gut unterrühren. Das Mehl mit Salz, Backpulver und Natron vermischen und dann zur großen Schüssel dazugeben – nur kurz unterrühren.
3. Das Popcorn ein wenig zerbrechen, sollten größere Stücke dabei sein. Maiskörner, die nicht aufgepoppt sind, entfernen. Zur großen Schüssel dazugeben und unter den Teig unterheben. Mit einem großen Eisportionierer* Keksportionen mit genügend Abstand zueinander auf das vorbereitete Blech setzen. Die Cookies laufen einiges auseinander. Den Teig mit Meersalzflocken bestreuen (optional) und dann für etwa 11-13 Minuten backen – die Cookies dürfen etwas Farbe bekommen haben. Aus dem Ofen holen und kurze Zeit auf dem Blech abkühlen lassen, dann auf ein Kuchengitter setzen und komplett auskühlen lassen. Mit dem verbliebenen Teig weitere Cookies backen.
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Here is a version of the recipe you can print easily.
Print
Sweet ‘n’ Salty Popcorn Cookies
- Prep Time: 00:15
- Cook Time: 00:12
- Total Time: 00:45
- Yield: 11 1x
- Category: Cookies
- Cuisine: United States
- Diet: Vegetarian
Description
Two very different snacks combined – popcorn meets cookie! These Sweet ‘n’ Salty Popcorn Cookies are one of a kind. Something you should definitely try!
Ingredients
1/2 cup (120g) butter, at room temperature
1/2 cup (100g) sugar
1/4 cup (50g) brown sugar
1 large egg
1 1/2 tsp. vanilla paste
5.3 oz. (150g) all-purpose flour
1/2 tsp. salt
1/4 tsp. baking powder
1/4 tsp. baking soda
about 1.4 oz. (40g) popcorn (sweet & salty), slightly crushed
some flaky sea salt (optional)
Instructions
1. Preheat the oven to 180°C (350°F). Line a baking sheet with baking parchment and set aside.
2. Add the soft butter and both sugars to a large bowl and mix until light and fluffy. Add the egg and vanilla paste and mix until well combined. Combine flour, salt, baking powder, and baking soda and add to the large bowl – mix until just combined.
3. Go through the popcorn and crush/break apart larger pieces and remove any unpopped kernels. Add to the large bowl and fold in. Use a large cookie scoop* and place cookie dough portions with enough space in between on the baking sheet – the cookies spread quite a lot. Sprinkle with some flaky sea salt (optional) and bake for about 11-13 minutes – until lightly browned. Take out of the oven and let cool down on the baking sheet for some time, then transfer to a wire rack and let cool down completely. Repeat with remaining dough and bake a second batch.
Notes
Get your bake on!
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