Buttered Popcorn Cookies
In the mood for popcorn, but not dripping with butter in a bowl? Here's an idea that you will love, in cookie form! Buttered Popcorn Cookies! With or without a movie, you can't eat just 1!
Servings: 2 dozen
Ingredients for the Popcorn:
- 2 Tablespoons vegetable oil
- 1/4 cup popcorn kernels, I like the Orville Redenbacher Orginal Yellow Gourmet Kernels.
- 1/4 teaspoon table salt
- 1 Tablespoon butter, melted
Ingredients for the Dough:
- 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 plus 2 Tablespoons all-purpose flour
- 1/2 teaspoon baking soda
- 1 Tablespoon Kosher salt
Directions for the Popcorn:
Add oil to a large saucepan and add popcorn kernels. Shake pan arranging the kernels in 1 layer. Cover.
Heat pot over medium high heat. Once the kernels start popping, continously keep the saucepan moving until all of the kernels have popped, about 5-7 minutes. If you notice a lull in the popping, remove from the heat to avoid burnt kernels.
While still in the pot, toss the popcorn with the table salt and melted butter.
Transfer popcorn to a bowl, removing unpopped kernels. There should be close to 4 (or a tad more) cups.
Allow to cool.
Directions for the Dough:
Preheat oven to 350ºF.
In a large mixing bowl, cream together the softened butter, brown sugar, granulated sugar, egg and vanilla. Mix at medium to high speed until smooth.
In a separate medium bowl, whisk together the flour, baking soda and salt.
With a spatula combine the dry ingredients with the butter-sugar mixture.
Carefully fold in the cooled popcorn until it's evenly combined. Although it may look like there's more popcorn than needed, it's actually the perfect amount. The broken popcorn pieces actually add a little charm and character!
Line a cookie sheet with parchment paper.
With a cookie scoop or a measuring tablespoon, mound the dough and place 2 inches apart onto prepared cookie sheet.
Bake the cookies for 10-12 minutes, until the edges are light brown.
Let them sit on the baking sheet for a few minuets to firm up, before transferring them to a rack to cool.