Caramel Corn Cookies

Sometimes you have an excess of caramel corn in your house that you need to find a use for... right?

I found myself the proud owner of several cups of caramel corn, and instead of having it hang out on my counter staring at me, I decided to throw it in some cookies. You see, I don’t really care for caramel corn but this stuff was pretty magical. We made it in our candy class at school and my teammate didn’t want it, so I brought it home for the hubs. Turns out I like it too, when it’s homemade and delicious!

Caramel Corn Cookie Snack

I had seen versions of recipes where people put all kinds of crazy things into cookies with popcorn, but I wanted to highlight the caramel notes and use other ingredients in a more supporting role. Using a ranger cookie recipe as my base, I went to work tweaking and changing{my favorite thing to do!} to create a salty/sweet cookie that is soft, chewy, and packed with delicious texture and flavor.

Caramel Corn Cookies // Makes 24

½ c brown butter, solid at cool room temperature

½ c sugar

¼ c brown sugar

1 egg

1 tsp vanilla

1 c flour

½ tsp baking powder

½ tsp baking soda

¾ tsp salt

1 ½ c homemade caramel corn, chopped (or buy good-quality!)

½ c oats

¾ c sweetened flaked coconut

½ c pecans, toasted & chopped

*If you are new to making brown butter, check out this great tutorial. I melted and browned 10 tablespoons to get the ½ cup needed for the recipe. Do this the day before, refrigerate it, then take it out to come to cool room temperature like you would in a recipe calling for regular butter. Alternatively, you can use plain, unsalted butter; you will just be missing a bit of that warm nutty flavor!

In a mixer fitted with the paddle attachment, cream brown butter and sugars together until light in color and fluffy, about 3 minutes. There will be beautiful brown specs in the mixture from the butter and that is good! Add in the egg and vanilla, and beat another 2-3 minutes. Add the flour, baking powder, soda, and salt, mixing until just incorporated. Stir in the remaining ingredients with a wooden spoon.

CCC Ingredients

If the dough seems a bit too soft, add a couple more tablespoons of flour. Chill dough for 30 minutes; preheat oven to 350 degrees and prepare two baking sheets with parchment.

Using a small cookie scoop, place dough on prepared baking sheets and bake until just set, 8-10 minutes. The bottoms and edges should be just lightly browned. Allow to cool a couple of minutes on the pan, then transfer to a wire rack.

Cooling CC Cookies

I loved these cookies because they weren’t too sweet and there wasn’t any one flavor dominating; they all played nicely together. You must try one warm, dunked in milk - divine. My husband took the lot to work and set them on the counter while he got settled at his desk - when he came back, they were gone! I think that means these are a great one to try for a group, who doesn’t love a warm, caramel-y flavor this time of year?! 

Cookies and Milk

Now, go make someones day with a tasty cookie and a cold glass of milk.

With a full heart and an empty plate,

Katie