I found this recipe in a vintage magazine and was immediately intrigued. Caramel Popcorn cookies? Who knew? But it’s super easy and goes fast. For the popcorn, I used Vic’s. Seems silly to buy popcorn when I have plenty of Orville in the pantry, but the Vic’s kernels were smaller, not as round as Orville’s. I’m glad I did. I think 3 cups of big popcorn would have overwhelmed the dough.
That said, I want to make this again using caramel corn instead of popcorn and crushed candies. Maybe even switch out the butter for Butter-flavored Crisco. Stay tuned . . .
Caramel Popcorn Cookies
Ingredients
- 1 1/4 cups sugar
- 1/2 cup brown sugar
- 1/2 cup butter, softened
- 1 tsp vanilla
- 2 large eggs
- 1 3/4 cups flour
- 1 tsp baking soda
- 1/4 tsp salt
- 1/3 cup finely crushed hard caramel candies (I used Werther's)
- 3 cups popped popcorn
Instructions
- Preheat oven to 350 degrees.
- In large bowl, combine sugar, brown sugar, butter and vanilla. Cream with a mixer until light and fluffy. Add eggs and beat until just mixed.
- Add flour, baking soda and salt. beat until well combined.
- Gently stir crushed candy and popcorn into dough. Drop tablespoons of dough 2 inches apart on cookie sheets lined with parchment or non-stick mat.
- Bake 10 - 12 minutes or until golden brown.
- Yield: 4 dozen cookies
About Me
I’m a wife to one, mom to four, grandmother to eight. . . and a romance novel writer! After publishing 14 western historical romances with traditional publishers, I self-published a contemporary romance before embarking on my new 1920s historical romantic suspense series, The Secret Six. Please do visit my website, www.pamcrooks.com, to learn more about my books, all available on Amazon as well as most other online booksellers.
(Read more on the About Me page.)
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