Caramel Corn Chocolate Chip Cookies

Caramel Corn Chocolate Chip Cookies

This recipe was inspired by a photo that I saw online in which plain popcorn had been added to a chocolate chip cookie. I immediately thought that it would be better if it were caramel corn. Since I already had both a good chocolate chip cookie recipe and a good caramel corn recipe I decided to combine both into this recipe. The result? Amazing and terribly addictive!

The last of this batch is sitting on the counter top waiting for the kids to come home from school for lunch in a few hours. I hope they last that long.

You can use store bought caramel corn if you like but if you want the freshest possible and to have plenty to munch on while you bake, you can make our homemade caramel corn recipe.

Makes 12 large cookies.

Ingredients:

• 1 1/3 cups flour
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 1/2 cup butter
• 1/2 cup light brown sugar
• 1/2 cup sugar
• 1 egg
• 1 teaspoon vanilla extract or butterscotch flavoring (or both! Hint, hint.)
• 3/4 cup semisweet chocolate chips
• about 1 1/2 cups caramel corn. Find our recipe here.

Directions:

Preheat oven to 350. Line cookie sheets with parchment paper.

In a medium sized bowl whisk together flour, salt, and baking soda. 

In a large bowl, cream together the butter and sugars until light and fluffy. Add the egg and vanilla and combine thoroughly. 

Add the flour mixture to the sweetened butter. Mix only enough to incorporate flour. Do not over mix. Fold in the chocolate chips.

Form cookies by taking a 1 1/2 inch ball of the dough and rolling it together with several kernels of caramel corn. Flatten the ball slightly to about an inch or so thick and place on the parchment lined cookie sheet at least two inches apart. I find it best to chill the cookie dough balls in the fridge for 20 minutes or so before baking. As with many cookie doughs, this helps them not spread too much while baking.

Bake until medium golden brown around the edges, about 15 minutes for cookies this size. Your oven may need a minute more or less. I recommend baking a couple of cookies as a test batch first to determine the proper baking time for your oven. I do this for every new cookie recipe I try.

Over baking is the biggest problem with most chocolate chip cookies. Your oven temperature and the type of cookie sheet you use will vary the baking times considerably. When they are golden brown around the edges is the time to remove them from the oven. Thinking they are a little underdone is probably a good thing.

Cool for 10 minutes on the baking sheet before removing to a wire rack to cool thoroughly.

Store cookies in an airtight container, if any actually last long enough to make it there.

Caramel Corn Chocolate Chip Cookies

This recipe was inspired by a photo that I saw online in which plain popcorn had been added to a chocolate chip cookie. I immediately thought that it would be better if it were caramel corn. Since I already had both a good chocolate chip cookie recipe and a good caramel corn recipe I decided to combine both into this recipe. The result? Amazing and terribly addictive!

The last of this batch is sitting on the counter top waiting for the kids to come home from school for lunch in a few hours. I hope they last that long.

You can use store bought caramel corn if you like but if you want the freshest possible and to have plenty to munch on while you bake, you can make our homemade caramel corn recipe.

Makes 12 large cookies.

Ingredients:

• 1 1/3 cups flour
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 1/2 cup butter
• 1/2 cup light brown sugar
• 1/2 cup sugar
• 1 egg
• 1 teaspoon vanilla extract or butterscotch flavoring (or both! Hint, hint.)
• 3/4 cup semisweet chocolate chips
• about 1 1/2 cups caramel corn. Find our recipe here.

Directions:

Preheat oven to 350. Line cookie sheets with parchment paper.

In a medium sized bowl whisk together flour, salt, and baking soda. 

In a large bowl, cream together the butter and sugars until light and fluffy. Add the egg and vanilla and combine thoroughly. 

Add the flour mixture to the sweetened butter. Mix only enough to incorporate flour. Do not over mix. Fold in the chocolate chips.

Form cookies by taking a 1 1/2 inch ball of the dough and rolling it together with several kernels of caramel corn. Flatten the ball slightly to about an inch or so thick and place on the parchment lined cookie sheet at least two inches apart. I find it best to chill the cookie dough balls in the fridge for 20 minutes or so before baking. As with many cookie doughs, this helps them not spread too much while baking.

Bake until medium golden brown around the edges, about 15 minutes for cookies this size. Your oven may need a minute more or less. I recommend baking a couple of cookies as a test batch first to determine the proper baking time for your oven. I do this for every new cookie recipe I try.

Over baking is the biggest problem with most chocolate chip cookies. Your oven temperature and the type of cookie sheet you use will vary the baking times considerably. When they are golden brown around the edges is the time to remove them from the oven. Thinking they are a little underdone is probably a good thing.

Cool for 10 minutes on the baking sheet before removing to a wire rack to cool thoroughly.

Store cookies in an airtight container, if any actually last long enough to make it there.