If I told you that I discovered a cookie recipe that incorporates buttered popcorn into a cookie, you would never believe me; so I guess you are just going to have to make these for yourself! Tasting is believing, and I am a believer!!
Buttered Popcorn Cookies (from the Smitten Kitchen Cookbook)
Ingredients:
2 tablespoons canola oil
¼ cup popcorn kernels
1 tablespoon butter, melted
½ cup packed light brown sugar
1 large egg
½ teaspoon vanilla extract
1 ¼ cups all purpose flour
½ teaspoon baking soda
Instructions:
Make Popcorn
Pour the oil over the bottom of a large saucepan that has a lid, and add the popcorn kernels, shimmying the pan around so the kernels land in one layer. Cover the pot, heat it over medium-high heat, and, once the kernels begin to pop, keep the saucepan moving until all of the kernels have popped, about 5-7 minutes total. Toss the salt and then the melted butter over the popcorn, and then transfer it to a bowl, so that you can fish out any of the un-popped kernels. You should have about 4 to 4 ½ cups popcorn. Let cool.
Mix Dough
Preheat the oven to 350 degrees. In a large bowl, cream together the softened butter, brown sugar, granulated sugar, egg, and vanilla until smooth. In a separate bowl, whisk the flour and baking soda together. Stir the combined dry ingredients into the butter- sugar mixture. Fold in the cooled popcorn so that it is evenly distributed through the batter, which will seem like a ridiculous instruction because there is so much popcorn and so little batter, but it works.
Bake Cookies
Scoop heaping tablespoon mounds onto a parchment lined baking sheet. Bake the cookies for 10-12 minutes, until the edges are light brown. Wait until they are firm, before transferring.
