White Chocolate Buttered Popcorn Cookies

White chocolate and buttered popcorn cookies are the ultimate sweet and salty snack

I've had my eye on this cookie recipe, adapted from the Smitten Kitchen Cookbook, for about a year now and finally got around to making a batch for the Super Bowl. A simple brown sugar-based cookie dough is paired with buttered popcorn and chunks of white chocolate for the ultimate sweet-and-salty treat. I love the idea of serving these for a movie night or awards show, too, since it's a fun twist on everyone's favorite theater snack. What makes these cookies addicting is the balance of flavors and textures. The dough is heavily scented with vanilla and brown sugar, the buttered popcorn is light and fluffy, and the sprinkle of flaked salt on top adds crunch and brings out the sweetness of the white chocolate. Milk or dark chocolate would be fine replacements, but I love how the white chocolate blends in with the popcorn and provides a sweet surprise with each bite. The cookies are modestly sized and are quite addicting, making it easy to scarf down half a dozen in no time. I'd imagine that leftovers would keep in an airtight container for a few days, but we ran out too quickly to try.


More Cookie Recipes:
- Coconut Lace Cookies with Chocolate Drizzle
- Peanut Butter Cookies
- Salted Chocolate Chunk Cookies


White Chocolate & Buttered Popcorn Cookies:

• Preheat the oven to 350F and line 2 large baking sheets with parchment paper or non-stick mats.
• Microwave one bag of plain unpopped popcorn according to package instructions, then transfer to a large bowl and toss with 1 tbsp. melted butter and a pinch of salt. Let cool.
• Meanwhile, cream together 1 stick (8 tbsp.) softened butter with 1/3 c. white sugar and 1/2 c. brown sugar in a mixer until light and fluffy.
• Add in 1 egg and 1 tsp. vanilla extract and mix until combined.
• Mix in 1 1/4 c. all-purpose flour and 1/4 tsp. baking soda until just combined, making sure to scrape down the sides of the bowl.
• Stir in 4 oz. chopped white chocolate until combined, then stir in 4 c. of the popcorn, making sure there are no unpopped kernels.*
• Roll heaping tablespoons of dough into balls and place on the baking sheets about 2 inches apart from each other.
• Sprinkle the tops of the cookies with a small pinch of flaked seat salt.
• Bake the cookies for 10-12 minutes, or until the bottoms and edges are golden brown.
• Let cool on the sheets for a few minutes, then transfer to a baking rack to finish cooling before serving.

Makes 20-24 cookies

*This will seem like way too much popcorn for the dough, but it works. Don't be shy mixing it in - it's ok if the popcorn kernels break up a bit.