Popcorn Peanut Cookies

Popcorn Peanut Cookies

  • 3/4 cup (1 1/2 sticks) unsalted butter, softened
  • 1/2 cup light brown sugar, packed
  • 1/2 cup granulated sugar
  • 1 egg
  • 2 teaspoons vanilla
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup salted peanuts
  • 2 cups plain popped popcorn


Note:  I think these cookies are best warm from the oven or the same day they're baked, so I would suggest keeping the dough in the refrigerator and only baking small batches at a time, or whatever you plan to eat that day.  The dough will keep in the fridge for at least a week.

In the bowl of your stand mixer fitted with the paddle attachment, beat the butter, brown sugar and granulated sugar on medium speed until fluffy, about 5 minutes.  Scrape the bowl down and beat in the egg and vanilla.

In a separate bowl, combine the flour, baking soda and salt.  Add the flour mixture to the mixing bowl in spoonfuls, mixing on low until combined.  Stir in peanuts and popcorn; batter will be very thick.

Refrigerate dough for at least two hours, until well chilled.

Preheat the oven to 350.  Place rounded spoonfuls of chilled dough 2 inches apart on a baking sheet lined with a Silpat or parchment paper.  Bake for 8 - 8 1/2 minutes, just until pale golden.  Cool for 2-3 minutes on the baking sheet then transfer to a wire rack to cool until the cookies are set.

Yields about 3 dozen cookies


From Curly Girl Kitchen.

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