Buttered Popcorn Cookies
Popcorn and Cookies come together for the perfect buttery sweet bite!
Prep Time10 minutes mins
Cook Time20 minutes mins
Total Time30 minutes mins
Course: Dessert
Cuisine: American
Keyword: popcorn cookies
Servings: 12 servings
Calories: 165kcal
Popcorn:
- 4 cups buttered popcorn if you use popcorn left over from the movie theatre, use the same day
- or
- Make your own which yields the best result. If you want to make your own here is what you need:
- 2 tablespoons vegetable oil
- ¼ cup popcorn kernels
- ¼ teaspoon table salt
- 1 tablespoon butter melted
If you are popping your own popcorn:
Pour oil over bottom of large saucepan that has a lid. Add the popcorn kernels, shimmying the pan around so the kernels make one layer.
Cover pot and heat over medium-high heat. Once kernels begin to pop, keep saucepan moving until all of the kernels have popped (5-7min).
Toss with table salt and melted butter.
You should have 4-4.5 cups of popcorn.
Let cool.
Cookies:
Preheat oven to 350F.
In a large town, cream together softened butter, brown sugar, granulates sugar, egg and vanilla until smooth.
In a separate bowl, whisk flour and baking soda together.
Add the dry ingredients into the butter-sugar mixture and mix well.
Fold in the popcorn. I used my hands to combine the popcorn into the dough. It is ok if popcorn breaks up.
Line a baking pan with parchment paper and roll a heaping tablespoon sized dough mound into a ball and place 2 inches apart.
Bake for 10-12 minutes and let them sit on the hot baking sheet for a few minutes before transferring them to a rack to cool.
Calories: 165kcal | Carbohydrates: 20g | Protein: 1g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.4g | Cholesterol: 36mg | Sodium: 63mg | Potassium: 42mg | Fiber: 1g | Sugar: 15g | Vitamin A: 293IU | Calcium: 13mg | Iron: 0.4mg