Chocolate Chip Caramel Popcorn Cookies. This cookie recipe creates delicious and easy cookies which use one of our favorite ingredients – Caramel popcorn! With a prep time of only 30 minutes, consider doubling the batch – these won’t last long! This is a dessert recipe you’ll go to again and again.
Ingredients for Chocolate Chip Caramel Popcorn Cookies
- 1 cup (2 sticks) salted butter, softened
- 1 cup packed brown sugar
- 1/2 cup granulated sugar
- 1 tablespoon vanilla extract
- 2 large eggs
- 2 cups plus 2 rounded tablespoons all-purpose flour
- 2 heaping teaspoons instant coffee granules
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 1 Junior bag My Popcorn Kitchen Caramel popcorn or Sea Salt Caramel popcorn (7 cups)
- 8 ounces good semi-sweet chocolate, chopped into chunks
Equipment Needed
- Large mixing bowl and electric egg beaters or electric mixer
- Food processor
- A second large mixing bowl
- Measuring cups
- Teaspoons
- Butter knife
- Mixing spoon
- Spatula
- Cookie sheets
- Cooling rack
- Dinner plate
- Serving Plate (or storage tupperware)
Recipe Instructions
Directions – in advance:
Set butter on counter to soften – 2-3 hours or overnight
Directions – day of:
Preheat the oven to 350 degrees F for baking the Chocolate Chip Caramel Popcorn cookies. Take three cups of the Caramel popcorn and coarsely grind in the food processor. Set aside. With the remaining 4 cups caramel corn, place in a ziplock bag and seal. Crush the popcorn with a rolling pin, remove from bag, and spread out on to a dinner plate. Set aside.
How to Start the Cookie Dough Mixture
In a large bowl with an electric mixer, cream the butter together with the brown sugar and granulated sugar until it’s thoroughly combined. Add the vanilla and eggs and beat until smooth, scraping the bowl if necessary to make sure everything is incorporated.
How to Finish the Cookie Dough
In a separate bowl, combine the flour, coffee granules, salt, and baking soda. Stir together, then add it to the butter mixture in three increments, mixing on low after each until it’s totally incorporated. Scrape the bowl and beat for a few more seconds. Take the reserved 3 cups of coarsely ground caramel popcorn. Stir by hand into the dough with the chocolate chunks.
How to Prep the Dough for Baking
Line two baking sheets with silicone baking mats or foil wrap. Scoop 2-tablespoon portions of the cookie dough and roll into balls. Roll the balls in the crushed caramel corn, then place on the prepared baking sheets and flatten slightly. Refrigerate for 15 minutes.
How to Finish the Cookies in the Oven
Bake the cookies until golden brown, about 12 minutes. Transfer to a wire rack to cool completely. Repeat with the remaining dough.
