Description
Sweet southern charm meets indulgent caramel corn chocolate chip cookies, blending crispy popcorn crunch with rich chocolate goodness. Homemade comfort beckons with each irresistible bite, inviting you to savor pure deliciousness.
Ingredients
Scale
Main Ingredients:
- 2 1/2 cups all-purpose flour
- 1 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 1 cup semi-sweet chocolate chips
- 1 1/2 cups caramel popcorn (homemade or store-bought), roughly chopped
Leavening Agents:
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
Flavor Enhancers and Seasonings:
- 2 teaspoons pure vanilla extract
- 1/2 teaspoon salt
- Drizzle of melted chocolate
- Extra caramel popcorn for topping
Instructions
- Prepare your culinary workspace by warming the oven to 350°F and lining baking sheets with parchment paper for seamless cookie removal.
- Using an electric mixer, whip softened butter with brown and granulated sugars until they transform into a creamy, airy mixture.
- Incorporate eggs individually into the butter-sugar blend, then introduce vanilla extract, ensuring a smooth, homogeneous consistency.
- In a separate vessel, thoroughly combine flour, baking soda, baking powder, and salt through gentle whisking.
- Merge dry ingredients with the wet mixture, stirring until just integrated to maintain a tender cookie texture.
- Delicately fold semi-sweet chocolate chips and caramel popcorn into the dough, preserving the popcorn’s structural integrity.
- Craft uniform dough balls using a two-tablespoon measure, strategically positioning them two inches apart on prepared baking sheets.
- Slide trays into the preheated oven, allowing cookies to bake for 10-12 minutes until edges turn golden and centers stabilize.
- After removing from oven, permit cookies to rest on baking sheets for five minutes to firm up slightly.
- Transfer cookies to a wire cooling rack, letting them reach room temperature.
- Optional: Embellish with a drizzle of melted chocolate and crown with additional caramel popcorn for a show-stopping presentation.
Notes
- Gently fold caramel popcorn into the dough to maintain its crispy structure and prevent crushing.
- Allow butter and eggs to reach room temperature for smoother, more evenly mixed cookie dough.
- Use fresh, crisp caramel popcorn to prevent soggy cookies and maintain a delightful crunch.
- Substitute gluten-free flour and dairy-free chocolate chips for alternative dietary needs without compromising flavor.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 24
- Calories: 200
- Sugar: 12 g
- Sodium: 150 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 30 mg