Caramel Popcorn Cookies

Why you’ll love Caramel Popcorn Cookies

1. The ultimate sweet–salty combo with chocolate and caramel popcorn
2. Soft, chewy cookies with crunchy popcorn in every bite
3. Unique twist on classic chocolate chip cookies
4. Packed with texture, gooey, crisp and chewy all at once
5. Fun, crowd-pleasing treat that stands out from the usual bakes

How to make Caramel Popcorn Cookies

Ingredients

For the Cookie Dough

• 170 g (¾ cup) unsalted butter
• 120 g (½ cup + 1 tbsp) light brown sugar
• 100 g (½ cup) granulated sugar
• 1 large egg + 1 egg yolk, room temperature
• 2 tsp vanilla extract
• 230 g (1¾ cups) all-purpose (plain) flour
• ½ tsp baking soda
• ½ tsp baking powder
• ½ tsp salt
• 150 g (1 cup) chopped milk or dark chocolate chunks
• 50 g (⅓ cup) chocolate chips (for texture variety – optional)

For the Topping

• 60 g (about 2 cups) salted caramel popcorn (store-bought or homemade)
• Flaky sea salt, for sprinkling
• Optional: melted caramel or chocolate drizzle, for finishing

Instructions

1. Brown the butter:
   • In a saucepan, melt the butter over medium heat.
   • Continue cooking, swirling often, until it foams and turns deep golden with brown flecks (about 5–7 minutes).
   • Pour into a heatproof bowl and let cool for 15–20 minutes.
2. Mix the wet ingredients:
   • Whisk together the browned butter, brown sugar, and granulated sugar until smooth.
   • Add the egg, egg yolk, and vanilla, whisking until slightly thick and glossy.
3. Combine dry ingredients:
   • In another bowl, whisk together flour, baking soda, baking powder, and salt.
   • Add dry ingredients to the wet mixture and mix until almost combined.
   • Fold in the chocolate chunks (and chips if using).
4. Chill the dough:
   • Cover and refrigerate for 30–45 minutes — this enhances flavour and gives you that thick, chewy texture.
5. Preheat oven:
   • Preheat to 180°C (350°F) and line baking trays with parchment paper.
6. Shape the cookies:
   • Scoop large 60–70 g (¼ cup) dough balls onto the tray.
   • Gently press a few pieces of salted caramel popcorn onto the tops.
7. Bake:
   • Bake for 10–12 minutes, until the edges are golden and the centres are just set.
   • While still warm, press on extra popcorn pieces and sprinkle with flaky sea salt for that bakery finish.
8. Optional drizzle:
   • Once cooled, drizzle with melted caramel or chocolate for extra indulgence.

Tips for the Perfect Bakery Cookie

• Don’t skip browning the butter — it gives that deep, nutty flavour.
• Chilling the dough prevents spreading and enhances chewiness.
• Add popcorn just before baking so it stays crisp.
• Use a mix of chunks + chips for pools of melted chocolate and bits throughout.

Storage

• Store in an airtight container for up to 4 days at room temperature.
• Reheat for 10 seconds for a warm, gooey texture.
• Freeze unbaked dough balls and bake from frozen at 180°C (350°F) for 12–14 minutes.

Caramel Popcorn Cookies

Soft, chewy cookies packed with crunchy caramel popcorn and pockets of gooey sweetness.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 12 minutes mins

Chilling time 30 minutes mins

Total Time 57 minutes mins

Servings: 12 Cookies

Course: Snack

Ingredients Method

Ingredients

  

For the Cookie Dough

• 170 g ¾ cup unsalted butter
• 120 g ½ cup + 1 tbsp light brown sugar
• 100 g ½ cup granulated sugar
• 1 large egg + 1 egg yolk room temperature
• 2 tsp vanilla extract
• 230 g 1¾ cups all-purpose (plain) flour
• ½ tsp baking soda
• ½ tsp baking powder
• ½ tsp salt
• 150 g 1 cup chopped milk or dark chocolate chunks
• 50 g ⅓ cup chocolate chips (for texture variety – optional)

For the Topping

• 60 g about 2 cups salted caramel popcorn (store-bought or homemade)
• Flaky sea salt for sprinkling
• Optional: melted caramel or chocolate drizzle for finishing

Method

 

1. In a saucepan, melt the butter over medium heat.
2. Continue cooking, swirling often, until it foams and turns deep golden with brown flecks (about 5–7 minutes).
3. Pour into a heatproof bowl and let cool for 15–20 minutes.
4. Whisk together the browned butter, brown sugar, and granulated sugar until smooth.
5. Add the egg, egg yolk, and vanilla, whisking until slightly thick and glossy.
6. In another bowl, whisk together flour, baking soda, baking powder, and salt.
7. Add dry ingredients to the wet mixture and mix until almost combined.
8. Fold in the chocolate chunks (and chips if using).
9. Cover and refrigerate for 30–45 minutes — this enhances flavour and gives you that thick, chewy texture.
10. Preheat to 180°C (350°F) and line baking trays with parchment paper.
11. Scoop large 60–70 g (¼ cup) dough balls onto the tray.
12. Gently press a few pieces of salted caramel popcorn onto the tops.
13. Bake for 10-12 minutes, until the edges are golden and the centres are just set.
14. While still warm, press on extra popcorn pieces and sprinkle with flaky sea salt for that bakery finish.
15. Optional drizzle: Once cooled, drizzle with melted caramel or chocolate for extra indulgence.