If you’ve ever dreamed of having the perfect sweet and salty treat, then brace yourself, because I have a fan-freaking-tastic recipe for you: the Salted Caramel Popcorn Cookies Recipe. These cookies are everything you didn’t know you wanted—think soft, chewy centers, buttery browned edges, bursts of crunchy popcorn, and pockets of luscious caramel shards that melt in your mouth. Trust me, once you try these, your cookie game will never be the same!
Why You’ll Love This Recipe
- Unique Flavor Combo: The sweet caramel, salty popcorn, and rich chocolate create a flavor explosion your taste buds will adore.
- Texture Heaven: You’ll get chewy centers, crispy edges, and crunchy surprises with every bite.
- Crowd-Pleaser: My family absolutely goes crazy for these, and they’re perfect for sharing or gifting.
- Impressive Yet Simple: Despite looking fancy, it’s easier than you think, and I’ll guide you through every step.
Ingredients You’ll Need
Every ingredient in this Salted Caramel Popcorn Cookies Recipe plays a special role—browned butter brings nutty warmth, the caramel adds gooey sweetness, and the popcorn adds that fun salty crunch. Here’s what you’ll want to gather before you start your cookie adventure.
- Unsalted butter: Using cold butter straight from the fridge helps you brown it slowly for that deep, nutty flavor.
- Granulated sugar (both for caramel and dough): Essential for creating caramel and giving your cookies that classic sweetness and structure.
- Dark brown sugar: Adds moisture and chewiness, plus a subtle molasses undertone.
- Eggs: Room temperature eggs blend better, helping to fluff up the dough.
- Vanilla bean paste or extract: Brings warmth and enhances all the sweet flavors.
- All-purpose flour: The foundation that holds everything together without weighing down the cookies.
- Baking powder and baking soda: These leavening agents give your cookies a perfect rise and texture.
- Kosher salt: The key to balancing sweetness and elevating flavors, especially when sprinkled on top.
- Dark chocolate (coarsely chopped): Adds rich, melty bits throughout the cookie—chocolate lovers rejoice!
- Freshly popped popcorn: For that surprise salty crunch and fun texture contrast. Butter-flavored microwave popcorn works well too for convenience.
Variations
One of the best things about this Salted Caramel Popcorn Cookies Recipe is how flexible it is. I often tweak things depending on what I have on hand or what I’m craving. Feel free to get creative and make it your own!
- Add nuts: I’ve tossed in chopped pecans or walnuts before for an extra crunch that pairs beautifully with the caramel.
- Chocolate swaps: Milk chocolate or even white chocolate chunks work great if you prefer a sweeter melt.
- Spice it up: A pinch of cinnamon or cayenne can add a surprising twist that wakes up the flavors.
- Dairy-free alternative: Swap butter for coconut oil and use dairy-free chocolate to make these cookies vegan-friendly—it’s something I tried with great results.
How to Make Salted Caramel Popcorn Cookies Recipe
Step 1: Brown the Butter for Depth
Start by placing cold unsalted butter in a medium saucepan over medium heat. This is one of my favorite steps because you get to watch the butter transform—it melts, foams, then turns a gorgeous golden brown with a nutty aroma that fills your kitchen. This usually takes about 3 to 4 minutes. Be sure to swirl the pan often so it browns evenly and doesn’t burn. Once done, transfer it to your stand mixer bowl to cool slightly. This step sets the flavor foundation for the whole cookie.
Step 2: Make the Caramel Sheet
While your brown butter cools, it’s time for the magical caramel. In another saucepan, heat 200g granulated sugar over medium heat, stirring occasionally with a whisk. You’ll notice the sugar clumping and then smoothing out—that’s totally normal. Once it melts into a smooth amber liquid and just begins to smoke slightly, immediately pour it onto a silicone mat or a baking tray lined with parchment paper. Let this cool completely; it will harden into a caramel sheet that you’ll chop later. I learned the hard way to be cautious here—the shards can be sharp, so handle carefully.
Step 3: Mix the Cookie Dough
Back to your brown butter bowl! Attach the paddle to your mixer and blend the brown butter with the dark brown sugar and the second portion of granulated sugar on medium speed. Once combined, add in the eggs one at a time, making sure each is fully incorporated before adding the next. Follow this with the vanilla. Then crank up the speed to high and beat for 2 to 3 minutes until the mixture lightens in color and thickens—a gorgeous, fluffy batter that promises incredible cookies.
Step 4: Incorporate the Dry Ingredients
In a separate bowl, sift together the flour, baking powder, baking soda, and kosher salt. Add these to your mixer on low speed to avoid flour clouds, mixing just until combined. I like to finish mixing by hand to make sure no flour is hiding at the bowl’s bottom. This ensures even texture and prevents any density in your cookies.
Step 5: Add Caramel, Chocolate, and Popcorn
Carefully peel your caramel sheet off the silicone mat and chop it into half to three-quarter-inch chunks. Remember, some shards will be sharp, so watch your fingers! Fold these caramel pieces into the dough along with the chopped dark chocolate using the mixer at low speed briefly. Then, remove the bowl from the mixer and fold in the freshly popped popcorn by hand. The popcorn adds an unexpected crunch I absolutely adore.
Step 6: Scoop and Bake to Perfection
Use a ¼ cup scoop to portion out the dough onto baking trays lined with parchment paper—6 cookies per tray works well to give them room to spread out. Here’s a tip: roll each piece into a ball and try to place them with sides showing lots of chocolate and popcorn facing up; it makes for a gorgeous baked top! Bake each tray one at a time in a 350˚F (180˚C) oven for 14 to 15 minutes. Keep an eye at 13 minutes—you want the edges set but the centers still soft. If the cookies lose their round shape from the caramel melting, gently nudge them back into a circle with a cookie cutter while warm. Lastly, sprinkle coarse sea salt on top immediately after they come out and let cool on the tray for 10 minutes before transferring to a wire rack.
Pro Tips for Making Salted Caramel Popcorn Cookies Recipe
- Brown Butter Patience: Take your time browning the butter and don’t rush—it’s what gives these cookies their signature flavor.
- Watch the Caramel Closely: Sugar can go from perfect amber to burnt in seconds, so stay by the stove during caramel making.
- Popcorn Freshness: Use freshly popped popcorn for the best crunch; stale popcorn tends to get chewy and disappoint.
- Spacing Matters: Give each cookie plenty of room on the tray so they bake evenly and keep their shape.
How to Serve Salted Caramel Popcorn Cookies Recipe
Garnishes
I love a sprinkle of flaky sea salt right after baking because it contrasts the caramel’s sweetness so perfectly. Sometimes I dust a little cocoa powder on the side if I’m feeling fancy, but honestly, these cookies are show-stoppers all on their own.
Side Dishes
Pair these cookies with a big glass of cold milk or a rich hot chocolate for ultimate indulgence. They also work surprisingly well alongside a simple vanilla ice cream scoop for an easy dessert that makes you look like a pro.
Creative Ways to Present
For parties, I like arranging these cookies in a popcorn bucket or on a tiered dessert tray alongside bowls of caramel sauce for dipping. You can even sandwich them with a bit of salted caramel ice cream for a truly decadent treat everyone remembers.
Make Ahead and Storage
Storing Leftovers
Keep your Salted Caramel Popcorn Cookies in an airtight container at room temperature. I’ve found they stay fresh and chewy for up to 4 days, although they rarely last that long in my house! Just be sure to separate layers with parchment paper to avoid sticking.
Freezing
If you want to save them longer, these cookies freeze beautifully. Wrap them individually in plastic wrap and place in a freezer-safe container or bag. When you’re ready, just thaw at room temperature for an hour or so, and they taste like fresh-baked.
Reheating
To revive any leftover cookies, pop one in the microwave for about 10 seconds or warm it briefly in a 300˚F (150˚C) oven for 3-4 minutes. This brings back their gooey charm and fresh-from-the-oven feel.
FAQs
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Can I use microwave popcorn instead of freshly popped popcorn?
Yes! I’ve actually used butter-flavored microwave popcorn for convenience with great results. Just make sure it’s not overly salted or coated with too much butter, as it can affect the cookie’s balance slightly.
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What should I do if my caramel sheet is too hard to chop?
You can let it warm at room temperature for a few minutes or carefully tap it with the back of a knife to break it into manageable pieces. Just be cautious since the shards can be sharp.
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Why do I need both baking powder and baking soda in this recipe?
Using both provides a balanced rise and tenderness. Baking soda helps spread and brown the cookies, while baking powder gives a gentle lift, resulting in soft yet structured cookies.
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Can I make these cookies dairy-free?
Absolutely! Substitute the butter with coconut oil and use dairy-free chocolate. I’ve tried this swap before, and while the flavor changes slightly, it still yields delicious cookies.
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How do I keep my cookies from spreading too much?
Make sure your dough is chilled if it feels too soft, and leave enough space on the baking tray. Also, spoon the dough carefully and don’t overwork it to maintain the right structure.
Final Thoughts
This Salted Caramel Popcorn Cookies Recipe has truly become one of my all-time favorites because it strikes that perfect balance of sweet, salty, chewy, and crunchy. It’s the kind of treat I look forward to baking when I want to impress friends or just indulge my own cookie cravings. I hope you’ll give it a go—you really can’t go wrong with this crowd-pleaser. Baking is better when it feels fun and rewarding, and these cookies deliver just that. Now, go ahead and make some magic happen in your kitchen!
Print
Salted Caramel Popcorn Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 15 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Indulge in the perfect balance of sweet and salty with these salted caramel popcorn cookies. Featuring a nutty brown butter base, soft and chewy centers, crispy edges, and bursts of crunchy popcorn mixed with rich dark chocolate chunks, these cookies offer a delightful texture and flavor combination. Caramel shards crafted from homemade amber caramel add a luxurious, smoky sweetness that pairs beautifully with a sprinkle of coarse sea salt on top.
Ingredients
Butter and Sugars
- 275g unsalted butter, straight from the fridge
- 200g granulated sugar (for the caramel)
- 210g dark brown sugar
- 100g granulated sugar
Wet Ingredients
- 2 eggs, at room temperature
- 1 tsp vanilla bean paste or vanilla extract
Dry Ingredients
- 330g all-purpose flour
- ¾ tsp baking powder
- ½ tsp baking soda
- 1 tsp kosher salt
Add-ins
- 175g dark chocolate, coarsely chopped
- 20g freshly popped popcorn
Instructions
- Prepare the oven and baking trays: Preheat the oven to 350˚F (180˚C) and line 2-3 baking trays with parchment paper to ensure cookies do not stick and for easy cleanup.
- Make the brown butter: Place the butter in a medium saucepan over medium heat. Melt it completely, then continue cooking it while swirling the pan often until it foams and turns golden brown with a nutty aroma, about 3-4 minutes. Transfer to a stand mixer bowl to cool slightly.
- Create the caramel shards: Heat 200g granulated sugar in a medium saucepan over medium heat, stirring occasionally with a whisk. Initially, the sugar will clump but will melt into a smooth amber caramel that just begins to smoke slightly. Immediately pour the hot caramel onto a silicone mat placed on a heat-resistant surface or baking tray and leave to cool and harden.
- Combine sugars and brown butter: Fit your stand mixer with the paddle attachment. Add the brown butter, dark brown sugar, and 100g granulated sugar to the bowl. Mix on medium speed until combined and smooth.
- Add eggs and vanilla: Incorporate the eggs one at a time, mixing well after each addition. Then add the vanilla bean paste or extract. Increase mixer speed to high and beat for 2-3 minutes until the mixture lightens in color and thickens.
- Sift and mix dry ingredients: In a medium bowl, sift together the flour, baking powder, baking soda, and kosher salt. With the mixer off, add dry ingredients to the mixing bowl. Mix on low speed until just incorporated, then finish mixing by hand if necessary, scraping down the sides and bottom to ensure even distribution.
- Prepare caramel chunks: Once the caramel sheet has hardened, carefully peel it off the silicone mat. Using a sharp knife, cut into ½” to ¾” chunks, and be cautious of sharp shards. Add the caramel chunks and coarsely chopped dark chocolate to the mixing bowl and mix briefly on low speed to combine.
- Add popcorn: Remove the mixing bowl from the stand mixer. Gently fold in the freshly popped popcorn by hand to preserve its crunch.
- Portion the dough: Using a 1/4 cup (#16) scoop, portion level scoops of dough onto the prepared baking trays, spacing about six cookies per tray. Roll each into a ball and set on the trays with plenty of room for spreading. Position them so sides with lots of chocolate and popcorn face upwards for an attractive bake.
- Bake the cookies: Bake one tray at a time in the preheated oven for 14-15 minutes, or until cookies are puffed and set around the edges. Start checking after 13 minutes. Keep in mind cookies will continue to bake slightly after removal from the oven.
- Shape and salt the cookies: If the cookies lose their perfect round shape during baking, gently use a slightly larger round cookie cutter to nudge each back into shape. Sprinkle coarse sea salt generously on top while still warm.
- Cool and store: Let cookies cool on the baking tray for 10 minutes to set, then transfer to a wire rack to cool completely. Store any leftovers in an airtight container at room temperature to maintain freshness.
Notes
- These salted caramel popcorn cookies feature a satisfying combination of soft, chewy centers and crisp edges with crunchy popcorn throughout.
- Freshly popped popcorn is recommended to maintain crunch, though butter-flavored microwave popcorn can be substituted for convenience.
- Exercise caution when cutting the caramel shards as the hardened caramel pieces and shards can be very sharp.
- For even distribution, gently fold popcorn by hand rather than mixing at high speed to avoid crushing the popcorn.
- Coarse sea salt sprinkled on top enhances the flavor by balancing the sweetness of the caramel and chocolate.
- Cookies keep well stored in an airtight container at room temperature for several days.
Nutrition
- Serving Size: 1 cookie
- Calories: 220 kcal
- Sugar: 18 g
- Sodium: 120 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 45 mg
