I called my grandmother to chat after I made corn and quinoa chowder last Sunday. She asked me what I had cooked lately, and when I told her about the chowder, she asked for the recipe.
Then I told her about these buttered popcorn cookies. She grew silent for a moment before she said, “I don’t think I will ask for that one.” The bit of irony in our exchange is my grandma makes the best caramel corn in the world, and these cookies taste like her caramel corn in cookie form.
I wanted to try the recipe for the sheer novelty, and I did not really expect too much as far as taste was concerned. As it turns out, I was pleasantly surprised by how delicious they were.
I suspect one key to success with this recipe is popping the corn the old-fashioned way in oil and adding the melted butter and salt as noted.
The original recipe noted 1/4 cup of popcorn kernels should yield 4-4/12 cups of popped corn, but I actually got a good 6 cups. In this case, leftovers were not a bad thing.
Also per the original instructions, “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 cookie batter, but it works.”
As do these cookies. Enjoy!
Buttered Popcorn Cookies
2 tablespoons vegetable oil
1/4 cup popcorn kernels
1 tablespoon butter, melted
1/4 teaspoon table salt
1 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 cup butter (1 stick), softened
1/2 cup brown sugar, packed
1/3 cup granulated sugar
1 large egg
1/2 teaspoon vanilla extract
- Start off by popping the corn. Place the vegetable oil and popcorn kernels in an even layer in a pot over medium-high heat.
- Cover the pot and wait until the kernels begin to pop. Once this happens, move the pot back and forth across the burner until all kernels are popped.
- Remove the pot from the heat and pour the melted butter and salt over the popcorn. Set aside.
- In a medium bowl, whisk together the flour and baking soda and set aside.
- In a large bowl, cream butter and sugars until light and fluffy.
- Add the egg and vanilla and mix until incorporated.
- Now stir in the dry flour and baking soda mixture until combined.
- Fold in 4-4 1/2 cups of the popped corn. The popcorn will break up a bit, but that is okay, the dough will eventually come together.
- Drop batter by heaping tablespoons onto parchment-lined baking sheets. Space the batter about two inches apart.
- Bake at 350 degrees F for 8-12 minutes or until the edges are light brown.