To continue in my exploration of the smitten kitchen cookbook, I created a batch of "Buttered Popcorn Cookies". I wasn't sure how this was really going to turn out, but realistically, how could a mixture of cookies + popcorn turn out wrong? Exactly, it can't.
It's the perfect combo of that freshly baked goodness you get from cookies, with an unexpected crunch from the popcorn. Summary: bake these immediately.
Recipe via the smitten kitchen cookbook [no alterations needed]
2 tbsp veg oil
1/4 cup popcorn kernels
1/4 tsp table salt
1 tbsp butter, melted
1/2 cup butter, softened
1/2 cup packed light brown sugar
1/3 granulated sugar
1 large egg
1/2 tsp vanilla extract
1 1/4 cups all-purpose flour
1/2 teaspoon baking soda
- [Popcorn] Pour the oil in the bottom of a large saucepan/pot that has a lid and add kernels, shimmying them around until all are coated and in one layer. Cover pot over med-high heat. Once the kernels begin to pop, keep the pot moving until all of the kernels have popped [5-7 mins]. Toss salt and melted butter over popcorn. Transfer to a bowl + fish out any un-popped kernels. You should have 4-4 1/2 cups. Let cool.
- [Dough] Preheat oven to 350*. In a large bowl, cream together the softened butter, brown sugar, granulated sugar, egg + 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 task as there is so much popcorn + so little batter, but it works. Don't worry if the popcorn breaks.
- [Bake] Scoop heaping tbsp-sized mounds 2 inches apart onto a parchment-lined baking sheet. Bake the cookies for 10-12 mins, until the edges are light brown. Let them sit on the baking sheet for a few minutes to firm them before transferring to a cooling rack.
photos: Robin West