Description
These Caramel Corn Chocolate Chip Cookies combine the irresistible flavors of sweet caramel popcorn and rich chocolate chips for a delightful twist on a classic treat. Perfectly soft and chewy with a hint of salty crunch, these cookies are ideal for movie nights or satisfying your sweet tooth with a unique, crowd-pleasing dessert.
Ingredients
Scale
Wet Ingredients
- 1 cup unsalted butter, softened
- ¾ cup brown sugar, packed
- ½ cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
Dry Ingredients
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
Add-ins
- 1 ½ cups chocolate chips
- 1 ½ cups caramel popcorn (lightly crushed)
- Optional: flaky sea salt for topping
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and prepare baking sheets by lining them with parchment paper to prevent sticking and ensure easy cleanup.
- Cream Butter and Sugars: In a large bowl, use a mixer to cream together the softened butter, brown sugar, and granulated sugar until the mixture becomes light and fluffy, creating a smooth base for your cookies.
- Add Eggs and Vanilla: Add the eggs to the creamed mixture one at a time, beating well after each addition to combine thoroughly. Stir in the vanilla extract for flavor.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt, ensuring these are evenly distributed for consistent texture in your cookies.
- Mix Dry into Wet: Gradually add the dry ingredients to the wet ingredients, mixing just until combined to avoid overworking the dough, which can make the cookies tough.
- Fold in Chocolate Chips and Popcorn: Gently fold in the chocolate chips and lightly crushed caramel popcorn, taking care not to overmix so the popcorn retains some of its texture.
- Scoop Dough: Using a tablespoon or cookie scoop, drop heaping portions of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow spreading.
- Bake Cookies: Bake in the preheated oven for 10 to 12 minutes, or until the cookie edges turn a golden color and the centers are set but still soft.
- Add Toppings and Cool: Remove the cookies from the oven, optionally sprinkle with flaky sea salt for an extra flavor boost. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- Use freshly popped or store-bought caramel corn with minimal sticky coating to avoid overpowering sweetness or sogginess in the cookies.
- For extra texture and flavor, consider adding chopped nuts like pecans or walnuts to the dough.
