Popcorncookies Recipes

POPCORN COOKIES

Popcorn Cookies image

It's so much fun to surprise people with the crushed popcorn in these yummy cookies. They're definitely a distinctive cookie on the holiday tray.-Leigh Anne Preston, Palmyra, Indiana

Provided by Taste of Home

Categories Desserts

Time 30m

Yield about 2-1/2 dozen.

Number Of Ingredients 10

Ingredients

1/2 cup butter, softened
1 cup sugar
1 large egg, room temperature
1 teaspoon vanilla extract
1-1/4 cups all-purpose flour
1/2 teaspoon baking soda
Dash salt
2 cups popped popcorn, lightly crushed
1 cup semisweet chocolate chips
1/2 cup chopped pecans

Steps:

Preheat oven to 350°. Cream butter and sugar until light and fluffy, 5-7 minutes; beat in egg and vanilla. In a separate bowl, whisk flour, baking soda and salt; gradually beat into creamed mixture. Stir in popcorn, chocolate chips and pecans., Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Bake until golden brown, 13-14 minutes. Remove to wire racks to cool.

Nutrition Facts : Calories 119 calories, Fat 7g fat (3g saturated fat), Cholesterol 15mg cholesterol, Sodium 66mg sodium, Carbohydrate 15g carbohydrate (10g sugars, Fiber 1g fiber), Protein 1g protein.

POPCORN COOKIES

Popcorn Cookies image

Wow! Are these ever wild! They're really good too! These are great any time of the year, but even more so at Halloween! What a fun project for the whole family! You can use different types of candy such as caramel or white chocolate morsels. You could even use candy corn, and try using different types of nuts. This was on Taste of Home.

Provided by FLUFFSTER

Categories Drop Cookies

Time 43m

Yield 2 1/2 dozen

Number Of Ingredients 10

Ingredients

1/2 cup butter, softened
1 cup sugar
1 egg
1 teaspoon vanilla extract
1 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1 pinch salt
2 cups popped popcorn, lightly crushed
1 cup semi-sweet chocolate chips
1/2 cup chopped pecans

Steps:

In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. Combine the flour, baking soda and salt; gradually add to the creamed mixture. Stir in the popcorn, chocolate chips and pecans.
Drop by tablespoonfuls 2 inches apart onto greased baking sheets. Bake at 350° for 13-14 minutes or until golden brown. Remove to wire racks to cool.

POPCORN SANDWICH COOKIES WITH SALTED CARAMEL

Popcorn Sandwich Cookies with Salted Caramel image

Crunch factor: Cornstarch keeps the popcorn crisp and the cookies tender, the perfect package for our gooey caramel filling.

Provided by Food Network Kitchen

Time 1h10m

Yield Makes: 12 sandwich cookies

Number Of Ingredients 13

Ingredients

Popcorn Cookies:
1 stick (4 ounces) unsalted butter, at room temperature
1 cup sugar
1 large room temperature egg
1 cup all-purpose flour
1/3 cup cornstarch
1 teaspoon baking powder
1/2 teaspoon kosher salt
3 cups popped unsalted popcorn, very coarsely ground in a food processor
Salted Caramel:
1 1/3 cups sugar
1/2 cup heavy cream
1 tablespoon coarse sea salt

Steps:

For the popcorn cookies: Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper.
Cream the butter and sugar with an electric mixer on medium speed in a large bowl until slightly lightened, 1 to 2 minutes. Scrape down the sides of the bowl and add the egg. Beat until well incorporated, about 30 seconds.
Whisk the flour, cornstarch, baking powder, kosher salt and 1 cup popcorn together in a separate bowl. Place the remaining popcorn in another bowl and set aside. Add the flour mixture to the creamed butter and mix on low speed until it just comes together to form a dough. Scoop a level tablespoonful of the dough at a time and roll into a ball. Dip one side of the ball into the ground popcorn and place, popcorn-side up, on the prepared baking sheets, about 2 inches apart. Slightly flatten each ball with your hand.
Bake until the cookies are slightly brown around the edges, 14 to 16 minutes. Allow the cookies to cool on the baking sheet for 5 minutes, and then remove to a rack to cool completely.
For the salted caramel: While the cookies cool, add the sugar to a medium saucepan over medium heat. Allow the sugar to melt completely around the edges before starting to stir or it will crystallize. When the sugar turns dark amber, after about 10 minutes, quickly turn off the heat and carefully whisk in the heavy cream. Allow the foam to subside, and then add the coarse salt. Allow the caramel to cool until it begins to thicken, about 5 minutes.
Spoon 1 tablespoon of caramel on the center of the bottom side of one cookie and carefully press closed with another cookie, making sure to push the caramel evenly to the edges.

POPCORNUCOPIA

Popcornucopia image

Provided by Food Network Kitchen

Time 20m

Yield 16 cups

Number Of Ingredients 12

Ingredients

6 tablespoons vegetable oil
1/2 cup popcorn kernels
12 sage leaves
Kosher salt
4 tablespoons unsalted butter
2 teaspoons poultry seasoning
2 cups roughly chopped pecans
2 cups crushed apple chips
1 1/2 cups dried cranberries
1/4 cup finely chopped fresh parsley
1 tablespoon finely chopped fresh rosemary
1 tablespoon finely chopped fresh thyme

Steps:

Heat 3 tablespoons vegetable oil with a few popcorn kernels in a large pot or Dutch oven over medium heat until one kernel pops. Add the remaining kernels, cover with a tight-fitting lid and cook, shaking the pot occasionally, until the popping subsides, 3 to 5 minutes.
Meanwhile, heat the remaining 3 tablespoons vegetable oil in a small skillet over medium-high heat. Add half of the sage leaves and cook until crisp, about 3 seconds, then remove with a slotted spoon and drain on paper towels. Season with salt and repeat with the remaining sage.
Melt the butter in a small saucepan over medium heat and whisk in the poultry seasoning. Combine the popcorn, pecans, apple chips, dried cranberries, parsley, rosemary and thyme in a large bowl. Drizzle with the butter mixture, season with salt and toss. Crumble the fried sage on top.

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