Caramel Popcorn Cookies
Scroll to find recipe and step by step instructions.
Servings Size:
makes approximately 15-16 cookies

Measurements:

(Recipe in grams below!)

1 cup butter
1/3 cup white sugar
3/4 cup brown sugar
1 egg
2 tsp vanilla extract
1/2 tsp butter extract
1 tbsp molasses
2 & 1/4 cups All-Purpose Flour
1 tsp baking soda
1/2 tsp baking powder
3 cups popped popcorn

Frosting

1 cup butter
3 cup powdered sugar
3 tbsp heavy cream (or 2 tbsp milk)
1/2 tsp vanilla extract
1/4 cup caramel sauce

Caramel Sauce

3/4 cup white sugar
3 tbsp water
2 & 1/2 tbsp butter
1/2 cup heavy cream
1 tsp salt
1 tsp vanilla

Why measure in grams?

If you ask any bakery how they measure, most will say they measure in grams. Measuring by weight is more reliable for desserts because some recipes don’t specify if you should pack your ingredients and do not take into account how different people measure their ingredients.

A common mistake people make in measuring ingredients is when measuring brown sugar. Brown sugar is clumpier than normal sugar because it is mixed with molasses. 100 grams of white sugar is equivalent to 100 grams of packed brown sugar—though most people don’t pack their brown sugar the same way, so you will most likely not get the same measurement unless using a scale.

Food scales are such an amazing and cheap investment to make for your kitchen because they will allow you to copy recipes perfectly because they are far more reliable and allow you to not use as many dishes! Click here to order a food scale!

Measurements In Grams:

226 grams butter
65 grams white sugar
150 grams brown sugar
1 egg
10 grams vanilla extract
2 grams butter extract
16 grams molasses
280 grams All-Purpose Flour
4 baking soda
2 tsp baking powder
30 grams popped popcorn

Frosting

226 grams butter
336 grams powdered sugar
36 grams heavy cream (or 20 grams milk)
2 grams vanilla extract
80 grams caramel sauce

Caramel Sauce

150 grams white sugar
45 grams water
36 grams butter
120 grams heavy cream
2 grams salt
4 grams vanilla

Kitchen Equipment

Stand mixer with paddle attachment OR medium sized bowl with whisk and rubber spatula
oven tray
parchment paper
large cookie scooper (~1/3 cup)
circular cup/cookie cutter (optional)
Medium-sized saucepan

Instructions:

Step 1
Preheat oven to convection 350 degrees Fahrenheit.
Beat room temperature butter, brown sugar, and white sugar, with a whisk or paddle attachment (stand mixer) until mixture turns an off-white color (1-2 minutes).
Step 2
Add your large egg and stir into mixture. Do not mix too much because the excess air will make your cookie cakey.
Mix in vanilla extract, butter extract, and molasses until just combined.
Step 3
Add flour, baking powder, and baking soda into the mixture. Fold dry ingredients into your dough until fully incorporated.
Fold in popcorn (leave out any unpopped kernels).
Step 4
Place a 1/3 cup scoop (65 grams) of cookie dough onto a parchment paper lined tray.
Start by baking a single cookie on your tray. THIS IS YOUR TEST COOKIE! Always start with baking a single cookie, to make sure you didn’t forget an ingredient and/or your oven isn’t too hot (some ovens have hot-spots or cook things quicker/slower than others). This is also a good indicator of how much your cookie will spread.
Step 5
After baking your test cookie, place cookie dough balls on your tray. Use your test cookie to estimate how many cookies you can fit on your tray.
Bake cookies for 10 minutes.
Step 6
For perfectly circular cookies, use a circular bowl/cup/cookie cutter and swirl around your fresh cookie to make edges clean. Then let cookies sit on tray for about 10 minutes before removing.
Step 7
For caramel sauce, add sugar and water to a medium sized saucepan (do not mix) and put over medium heat until mixture turns a golden-brown color (8-10 minutes). Take off heat and mix in room temperature butter. Once mixed in, add in warm heavy cream and mix right away (will bubble up, but just keep mixing). Lastly, put back over medium heat for 3-4 minutes (mixing constantly) and then add vanilla and salt.
For frosting, beat butter until mixture turns off-white. Then slowly add your powdered sugar until fully incorporated. Add your heavy cream and extracts. Whip the mixture to let the heavy cream fluffen your mixture. Lastly, mix in cooled caramel sauce.
Step 8
Store in fridge for up to 10 days. Do not recommend keeping these at room temperature because the cream cheese frosting will soften too much and go bad quicker.

Caramel Popcorn Cookies

Caramel Popcorn Cookies

Measurements:

(Recipe in grams below!)

1 cup butter

1/3 cup white sugar

3/4 cup brown sugar

1 egg

2 tsp vanilla extract

1/2 tsp butter extract

1 tbsp molasses

2 & 1/4 cups All-Purpose Flour

1 tsp baking soda

1/2 tsp baking powder

3 cups popped popcorn

Frosting

1 cup butter

3 cup powdered sugar

3 tbsp heavy cream (or 2 tbsp milk)

1/2 tsp vanilla extract

1/4 cup caramel sauce

Caramel Sauce

3/4 cup white sugar

3 tbsp water

2 & 1/2 tbsp butter

1/2 cup heavy cream

1 tsp salt

1 tsp vanilla

Why measure in grams?

If you ask any bakery how they measure, most will say they measure in grams. Measuring by weight is more reliable for desserts because some recipes don’t specify if you should pack your ingredients and do not take into account how different people measure their ingredients.

Food scales are such an amazing and cheap investment to make for your kitchen because they will allow you to copy recipes perfectly because they are far more reliable and allow you to not use as many dishes! Click here to order a food scale!

Measurements In Grams:

226 grams butter

65 grams white sugar

150 grams brown sugar

1 egg

10 grams vanilla extract

2 grams butter extract

16 grams molasses

280 grams All-Purpose Flour

4 baking soda

2 tsp baking powder

30 grams popped popcorn

Frosting

226 grams butter

336 grams powdered sugar

36 grams heavy cream (or 20 grams milk)

2 grams vanilla extract

80 grams caramel sauce

Caramel Sauce

150 grams white sugar

45 grams water

36 grams butter

120 grams heavy cream

2 grams salt

4 grams vanilla

Kitchen Equipment

Stand mixer with paddle attachment OR medium sized bowl with whisk and rubber spatula

oven tray

parchment paper

large cookie scooper (~1/3 cup)

circular cup/cookie cutter (optional)

Medium-sized saucepan

Instructions:

Step 1

Preheat oven to convection 350 degrees Fahrenheit.

Beat room temperature butter, brown sugar, and white sugar, with a whisk or paddle attachment (stand mixer) until mixture turns an off-white color (1-2 minutes).

Step 2

Add your large egg and stir into mixture. Do not mix too much because the excess air will make your cookie cakey.

Mix in vanilla extract, butter extract, and molasses until just combined.

Step 3

Add flour, baking powder, and baking soda into the mixture. Fold dry ingredients into your dough until fully incorporated.

Fold in popcorn (leave out any unpopped kernels).

Step 4

Place a 1/3 cup scoop (65 grams) of cookie dough onto a parchment paper lined tray.

Step 5

After baking your test cookie, place cookie dough balls on your tray. Use your test cookie to estimate how many cookies you can fit on your tray.

Bake cookies for 10 minutes.

Step 6

For perfectly circular cookies, use a circular bowl/cup/cookie cutter and swirl around your fresh cookie to make edges clean. Then let cookies sit on tray for about 10 minutes before removing.