If you think popcorn is addicting, wait until you try
these cookies! It is Game Day Snack Week here on the Olla-Podrida blog. Whether
you're a devoted fan of football, or, like me, baseball is your game, I'm sure
that you can get totally on board when a party is involved with lots of
delicious food. This week, I'm partnering with the good people at G.H. Cretor's
Popcorn, and will be providing you with some popcorn-based snack ideas as well
as a football themed buffet on which to serve them.
First up are these delicious Crispy Popcorn Cookies. Yes, you read that right,
popcorn! I am a big fan of cookies, and I'm also a fan of salty snacks, popcorn
being one of my favorites. So, I figured why not combine two of my faves? The
result was a delicious cookie with a buttery popcorn taste, and pleasing
crunch.
This cookie is going to quickly become a favorite among your family and
friends. It's a breeze to put together, make ahead, slice-and-bake easy, and
will disappear right before your eyes.
Crispy Popcorn Cookies
1/2 cup butter, softened
1 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1/2 teaspoon butter flavoring
1-1/2 cups all purpose flour
1/2 teaspoon baking soda
Pinch of kosher salt
2 cups crushed G.H. Cretor's Simply Salted Organic Popped Corn*
1/2 cup chopped pecans, toasted
In the work bowl of your stand mixer, cream the butter and sugar until light and fluffy. Beat in egg and flavorings. In a separate bowl combine flour, baking soda, and salt. Add dry mixture to the creamed mixture, beating to combine. Stir in the popcorn and pecans. Using hands, form mixture into a 2" x 12" log.
Crispy Popcorn Cookies
1/2 cup butter, softened
1 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1/2 teaspoon butter flavoring
1-1/2 cups all purpose flour
1/2 teaspoon baking soda
Pinch of kosher salt
2 cups crushed G.H. Cretor's Simply Salted Organic Popped Corn*
1/2 cup chopped pecans, toasted
In the work bowl of your stand mixer, cream the butter and sugar until light and fluffy. Beat in egg and flavorings. In a separate bowl combine flour, baking soda, and salt. Add dry mixture to the creamed mixture, beating to combine. Stir in the popcorn and pecans. Using hands, form mixture into a 2" x 12" log.
Wrap in plastic wrap, and place in the refrigerator to
chill for 30 minutes. (At this point the dough can be refrigerated overnight
and sliced and baked the following day so that your house smells wonderful when
your guests arrive.) Slice into generous 1/4" slices (see photo).
Place
cookies on an ungreased baking sheet and bake at 350° for 18-20 minutes,
turning the cookie sheet halfway, or until golden brown. Cool on cookie sheet
for five minutes before removing to racks to cool completely.
*I used plain popcorn for this recipe, but there's no reason that you can't use caramel corn, or a combination of plain and caramel. To make a toffee popcorn version, use 1 cup plain popcorn, 1 cup caramel popcorn, and 1/2 cup toffee bits.
*I used plain popcorn for this recipe, but there's no reason that you can't use caramel corn, or a combination of plain and caramel. To make a toffee popcorn version, use 1 cup plain popcorn, 1 cup caramel popcorn, and 1/2 cup toffee bits.
Disclaimer: This post has been sponsored by G.H.
Cretor's from whom I received compensation.
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6 comments:
Those look amazing! I am a huge popcorn addict - I will def be making these - thanks!
These sound really good! I pinned these under my Man Food board!
I've never cooked anything with popcorn in. These cookies look delicious. I must try them. Thanks for sharing.
Ha! What a neat idea!
I would love for you to share this with my Facebook Group for recipes, crafts, tips, and tricks: https://www.facebook.com/groups/pluckyrecipescraftstips/
Thanks for joining Cooking and Crafting with J & J!
I haven't tried these yet, but they sound delish! I shared them in my Chloe's Kitchen Facebook group!!
I will love these cookies! Thanks so much for sharing with us at Full Plate Thursday.
Come Back Soon!
Miz Helen
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