Every now and again, I just really need to bake something. I picked up the Smitten Kitchen Cookbook last weekend at Williams-Sonoma when I was running errands and didn’t have a chance to read through it until Saturday. As soon as I saw this recipe, I knew I had to share it with you. A crunchy, salty and sweet cookie? Get out of town. It’s too good to be true, right? Wrong. These are delicious.
The thing with these cookies is that the batter and the popcorn have an amazing wedding ceremony and resemble a delectable caramel corn ball. Otherwise known as heaven on this earth.
Look at the detail. These girls are pretty. Let’s get down to business, shall we? Below is the recipe. It is not my recipe but I suggest you make it. I think these would be great with some chocolate chips added (mini of course) and maybe even some caramel. So that’s what I’ll be doing next weekend if you need me.
BUTTERED POPCORN COOKIES from the smitten kitchen cookbook
2 tablespoons vegetable oil (I used coconut)
1/4 cup popcorn kernels (I used organic)
1/4 teaspoon salt
1 tablespoon butter, melted
1 stick of butter (I used unsalted), softened
1/2 cup packed light brown sugar
1/3 cup granulated sugar
1 large egg
1/2 teaspoon vanilla extract
1 1/4 cups all-purpose flour
1/2 teaspoon baking soda
Preheat oven to 350º. To make your popcorn follow these directions. In a bowl, of whichever size you prefer, combine sugars, egg, butter and vanilla until well mixed. In a separate bowl, mix dry ingredients. Combine the two, obviously. Add cooled popcorn to the batter. You’ll need to put some effort into mixing it and it will look weird but don’t worry, it’s going to be okay. Okay?
Scoop a tablespoon sized mound and roll it into a ball. Once you do this, put it on your baking sheet. I could fit six on mine with about 2″ in between. Bake em for 10-12 minutes or until golden on the edges. Let cool on the sheets to let firm before shoveling them into your cookie hole.