chocolate chip caramel corn cookies
(1 rating)
When I first saw this recipe I thought, how strange...until I tried it..YUM, yum, yum! I did it a little different than the orginal recipe called for..by placing the popcorn on top of the cookie just before baking, instead of mixing in with the batter. Really a unique combination with the chocolate chip cookie.
(1 rating)
yield
36 serving(s)
prep time
15 Min
cook time
15 Min
Ingredients For chocolate chip caramel corn cookies
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2 cplus 1 tablespoon flour
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3/4 tspsalt
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1/2 tspbaking soda
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1 1/2 cunsalted butter, melted and cooled slightly
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3/4 cpacked light brown sugar
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3/4 csugar
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1large egg and one egg yolk
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1 1/2 tspvanilla extract
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1 1/2 csemi sweet chocolate pieces
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**caramel corn (i used orville redenbachers for the microwave)
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use both blocks of caramel that comes in the box on one bag of popped corn..see note below
How To Make chocolate chip caramel corn cookies
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1Preheat oven to 350 degrees F. Do not grease cookies sheets.
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2Prepare caramel corn according to directions on the bag..EXCEPT to one bag of popcorn add BOTH packages of caramel to the top of the popcorn in the microwave, if using one there doesn't seem to be enough caramel to cover popcorn for my taste!!. Once popped and coated with caramel as directed on bag...place the popcorn on a sheet of waxed paper, REMOVE any kernels that had not popped..look carefully through the popcorn throughly!! Allow popcorn to cool completely..spreading it out in one layer so it doesn't stick together in large clumps. See picture on #3. -
3Combine flour, salt, baking soda with a fork and blend well. Set aside. In a separate bowl cream together butter, brown sugar, and granulated sugar until combined and then add vanilla and eggs. Now add semi sweet chocolate pieces and mix well.
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4Take a tablespoon and scoop out a generous amount of cookie dough and place on cookie sheet...(I used a small cookie scoop..see picture). Do not flatten cookies; see picture on #5 below. Once you have all the cookies on the cookie sheet take some of the caramel corn and push it down on the top of the cookie, cover generously as the cookies will spread. (If you check on the cookies as you are baking them and see that it needs more caramel corn on any particular cookie.. you may add some at any time even while baking).
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5Bake at 350 for 10-13 minutes or until cookies are golden brown. Caramel corn will not burn but watch carefully. Remove from oven and cool for a couple minutes on cookie sheet before removing and placing on waxed paper to cool completely.
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6Note from Lynn! I have made these a couple of times, and I did a few short cuts the second time I made them...I used a packaged cookie mix by Krusteaz Bakery Style cookie mix...Chocolate Chunk. (you can use your favorite) I followed the directions on the box for mixing, and then added the caramel corn on top as usual before baking...they were delicious and soooo easy to make. If your in a hurry, this is a great little idea to do...I love cutting corners, and to me they were just as good as the homemade from scratch.
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