**Update: Unfortunately the blogger who guest posted for me no longer has her site. But I hope you will still find the recipe useful and of course I want to give proper credit, since it is not my recipe. **

I have another fabulous guest post today while Joe and I are traveling to Turkey and Spain! Kim from Strawberry Ginger has a fabulous food blog and makes serious deliciousness like this Homemade Pad Thai (on my bucket list) and homemade pretzels! Kim is a 35 year old self taught food blogger from Ottawa, Canada. She is a wife and a new mom (congrats!) and likes to cook a variety of foods that are simple and straightforward! She loves trying new recipes especially from the (food) blogesphere. You can read her blog at www.strawberryginger.com.

Thanks Kim for guest posting for me 🙂

—

Have you ever gone to the movies and had leftover popcorn? Yea, me neither.

But if you do have some left over popcorn, bring it home and bake these sweet and salty cookies.

They are addictive!

I went to see Captain Philips the other day and my friend didn’t finish her bag (gasp!), so I came home and made these cookies. But you don’t need theater popcorn – in fact, making it the old fashioned way creates the best result.

Enjoy!

P.S. Here is a wee tip: use your hands to combine the 4 cups of popcorn into the dough mixture – it’s ok if the popcorn breaks up!

Method:

1) Preheat oven to 350F.

2)In a large town, cream together softened butter, brown sugar, granulates sugar, egg and vanilla until smooth.

2) In a separate bowl, whisk flour and baking soda together.

3) Add the dry ingredients into the butter-sugar mixture and mix well.

4) Fold in the popcorn. I used my hands to combine the popcorn into the dough. It is ok if popcorn breaks up.

5) Line a baking pan with parchment paper and roll a heaping tablespoon sized dough mound into a ball and place 2 inches apart.

6) 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.

Print Recipe

0 from 0 votes

Buttered Popcorn Cookies {Guest Post by Strawberry Ginger}

Author: Samantha Ferraro

Ingredients

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
1/4 cup popcorn kernels
1/4 teaspoon table salt
1 tablespoon butter melted

Cookies:

1/2 cup 1 stick unsalted butter, 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

Instructions

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.