Popcorn Cookies
There is sheer joy, blinding excitement and uncommonly extreme gluttony involved in cooking with something that you are obsessed with. For me, that’s popcorn. Give it to me buttered, caramel soaked, showered with spices, or with a sprinkle of salt, it’ll take any, in-fact, I’ll take it ALL. So when I came across this recipe, there was little resistance on my end. After patiently researching the alternate substitution for the 1 large egg stated in the recipe, I went on to making this dream a reality.
 
Popcorn Cookies

 Just think: crispy buttered popcorn + chewy brown sugar cookies = pure bliss.

I can’t imagine an occasion these wouldn’t be apt for. Carry them to a movie, to game night, to a friends house, to your sofa, to your bed, to your heart.
 
Popcorn Cookies
 
 What is brilliant is about this recipe is that the ingredients are not extraordinary, nor are they extravagant. It is nothing more than a harmony of fabulous everyday ingredients you have in the kitchen + some freshly popped popcorn! I would strongly recommend using kernels that are popped on the stovetop for this recipe, and not the microwave kind. Several reasons for this- but most importantly, because we want natural and real flavours of the butter, and the crispness that is unique to the stovetop version. If you have a special popcorn machine, that variety would work as well I imagine, but for extra certainly, why don’t you send me that machine and I’ll test it for you! 😛
 
Popcorn Cookies
 
Popcorn Cookies
Just think: crispy buttered popcorn + chewy brown sugar cookies = pure bliss.
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Prep Time
30 min
Cook Time
20 min
Total Time
50 min
Prep Time
30 min
Cook Time
20 min
Total Time
50 min
Ingredients
  1. 2 tbs vegetable oil
  2. 1/4 cup corn kernels
  3. 1/4 tsp salt
  4. 1 tbs butter, melted
  5. 1/2 cup light brown sugar
  6. 1/2 cup butter, softened
  7. 1/3 cup granulated sugar
  8. 1 tbs cornflour mixed with 2 tbs water (or 1 large egg)
  9. 1 tsp pure vanilla extract
  10. 1 1/4 cup all purpose flour
  11. 1/2 tsp baking soda
Instructions
  1. In a heavy bottomed saucepan, heat the oil and the kernels on medium to high and cover with a lid. Once popped, stir in the salt and the melted butter. Leave to cool. You should have approximately 4 to 4 1/2 cups of popcorn.
  2. Preheat the oven to 175*c and line two baking trays with silpat or parchment paper.
  3. Beat together the butter, sugars until the colour pales. Add in the cornflour slurry and the vanilla, and beat till smooth.
  4. Sift in the flour and the baking soda and mix till combined.
  5. Finally, fold in the popcorn. It may seem like a lot at first, and some may even break, but thats ok! Scoop out tablespoonfuls onto the baking trays, and bake for 12-15 minutes, until browned on the edges.
  6. Leave to cool in the tray for 5 minutes before moving onto a wire rack to cool completely.
Adapted from Smitten Kitchen (slightly)
Adapted from Smitten Kitchen (slightly)
Joie De Vivre http://www.veggiejoiedevivre.com/
  1. In India, we get ActII popcorn that is especially designed to be made in the stovetop. I used the Golden Sizzle variety (which is basically 1/2 cup corn kernels + oil + salt + yellow/gold colouring to give a buttered feel). To this I added the melted tbs of butter, and was quite happy with the result.
  2.  The balance of flavours of the sweet, savoury, the texture and the chewiness with crunches of popcorn, is divine.
  3. Alternative version including chocolate chips can be tried too, here.

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