Butterscotch Popcorn Cookies

Buttered popcorn and butterscotch chip cookies

Butterscotch Popcorn Cookies

These buttered popcorn and butterscotch cookies are a unique twist on a tradition favorite! They are sweet, salty, chewy, and delicious - and the recipe is very easy to make.

Course Dessert

Cuisine American

Prep Time 10

Cook Time 12

Total Time 22

Servings cookies

Calories 123kcal

Ingredients

4 cups popcorn popped
1 cup butterscotch chips
1/2 cup butter softened
1/2 cup light brown sugar
1/3 cup granulated sugar
1 large egg(s) room temperature
1/2 teaspoon pure vanilla extract
1 1/4 cups all purpose flour
1/2 teaspoon baking soda

Instructions

Preheat your oven to 350 degrees. Line a cookie sheet with parchment paper.
In a medium bowl, combine the brown sugar, sugar, flour, and baking soda. Set aside.
In a large bowl, cream together the softened butter, egg, and vanilla until smooth.
Add the dry ingredients to the wet ingredients. Use a stand mixer and mix on low speed until ingredients are just combined. Don't overbeat the batter.
Fold in the cooled popcorn and butterscotch chips so that it is evenly distributed through the batter. The popcorn will break up slightly while you fold.
Scoop a large tablespoon-size mound onto the parchment lined baking sheet. Bake for about 10 to 12 minutes, until the edges are light golden brown.
Transfer batches to wire racks to cool.

Video

Notes

It seems like the popcorn per dough ratio is high - but I promise it's the right amount. It will break apart as you stir the popcorn in.

Nutrition