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My hope is to inspire you to be fearless in the kitchen, to try new things, to take the time to make things the homemade way and most importantly, to have fun doing it!

Caramel Corn Chocolate Chip Cookies Cooking View

Recently I made a batch of caramel corn for a baby shower I hosted.  (More about the shower soon – I can’t wait to tell you about it!)  For a few crazy minutes, I contemplated just making a half batch of caramel corn because we didn’t need very much.  Thankfully I quickly regained my sanity, made the full batch, and proceeded to snack with reckless abandon.  But even after my snacking binge(s) and hosting the baby shower, I still had a huge amount left over.  Not that I consider that a problem, mind you, but this surplus coincided with a strong urge to bake cookies.  I was browsing the various cookie recipes I have bookmarked and then this one stopped me in my tracks.  Chocolate chip cookies…with caramel corn.  So, basically, two of my very favorite things combined in one.

Now, as wonderful as the idea of these sounded, I was very skeptical of how they might turn out.  Logistically, I was sure that the caramel corn would lose its crunch, or that the caramel would melt into weird pools and mess up the cookies, or…something.  Eventually I figured it was worth a shot and even if they weren’t fabulous, they should still be pretty good.  I was pleasantly surprised to find that the caramel corn retained its crunch and its flavor, and the cookies didn’t make any funky moves while baking.  I used dark chocolate chips rather than the usual semisweet and added a touch more salt to offset the additional sweetness from the caramel corn.

In closing, caramel corn + amazing chocolate chip cookies = do it.

Caramel Corn Chocolate Chip Cookies
Yield: about 20-22 large cookies

Ingredients

2 cups plus 2 tbsp. all-purpose flour
¾ tsp. sea salt
½ tsp. baking soda
12 tbsp. (1½ sticks) unsalted butter, melted and cooled slightly
1 cup packed light brown sugar
½ cup granulated sugar
2 tsp. vanilla extract
1 large egg plus 1 egg yolk
1 cup bittersweet chocolate chips
1½ cups caramel corn

Cooking View

Directions

  • Preheat oven 325°. Line baking sheets with silicone baking mats or parchment paper.  In a  medium bowl, combine the flour, baking soda, and salt.  Whisk together and set aside.  In the bowl of an electric mixer, combine the butter and sugars.  Beat on medium-high speed until well combined.  Mix in the egg, egg yolk, and vanilla until smooth. With the mixer on low speed stir in the dry ingredients, mixing just until combined.  With a rubber spatula, gently fold in the chocolate chips and caramel corn.

  • Roll a scant half-cup of dough into a ball. Holding dough ball in fingertips of both hands, pull apart into two equal halves. Rotate halves 90 degrees and, with jagged surfaces facing up, place formed dough onto cookie sheet, leaving ample room between each ball. Bake, rotating halfway through baking, until cookies are light golden brown and outer edges start to harden yet centers are still soft and puffy (about 14-18 minutes). Do not overbake.

  • Let cool on the baking sheets for about 10 minutes.  Transfer to a wire rack to cool completely.  Store in an airtight container.

  • Note: I think these cookies are far better fresh from the oven than enjoyed on subsequent days.  Normally I bake only the number of cookies I need at a time, shape the rest of the dough into balls as instructed, and freeze the dough balls individually.  Then we bake directly from the freezer (adding a few minutes to the baking time).  If you do have left over baked cookies, warm them briefly in the microwave for 5-10 seconds to soften slightly before eating.  

Source

  • Anna Friguglietti

    wowo they look delicious! I never tried the caramel corn-chocolate chip combination but it sounds yoummy! I’ll save the recipe for later :)

  • http://www.facebook.com/profile.php?id=578321995 Tara Trapasso Liptak

    Ummm…can you say genius? Two favorite treats in one – love it! Would you just burst if you added M&Ms? ;) Also, we’re totally on the same wavelength with the cookie recipe today.

  • http://twitter.com/jillianmanger Jillian Manger

    Sound delicious! Caramel Corn is my dad’s favourite food, so I’m thinking a big batch of these for his birthday is in order!:)

  • Anonymous

    You know it! Oh, the possibilities.

  • http://emilialiveslife.wordpress.com/ Emilia

    What an amazing idea, it’s so interesting that the popcorn retained it’s crunch during baking…I can’t wait to have an excuse to try this, it sounds like such a fun cookie!

  • Katrina @ Warm Vanilla Sugar

    These sound so yummy! I’ve never had caramel corn in cookies!

  • Sara{wherethecookiesare}

    These look so interesting! I would say, the same doubts were running through my head as I was reading them from you! I may just have to give them a shot! Do you think freezing them would ruin the popcorn?

  • http://www.blognewblack.com/ Blog is the New Black

    Love your creativity!

  • Emilie @ Emilie’s Enjoyables

    I just bought some caramel corn butter cookies at Trader Joes and they were AMAZING. I definitely plan on re-creating them at home. These look soo good :)

  • http://sweetnaturedtreats.blogspot.com/ AngiesSweetTreats

    What a great idea! I may try adding some salted peanuts for a Cracker Jack version.

  • Anonymous

    What a unique combination! I never would’ve thought of such a delectable combo. I can’t wait to try these.

  • http://www.tiptopshape2.blogspot.com/ Liz @ Tip Top Shape

    You convinced me! These look fantastic!

  • Anonymous

    Okay, I admit I kind of winced for a second when I saw the title and then I thought “you love both, Annie wouldn’t steer you wrong!” So I’m putting it on my to bake list!

  • Catherine Melton

    LOVE these cookies! I need to go find the genius that first had the idea of putting caramel corn in a chocolate chip cookie and thank him/her from the bottom of my heart!

  • Anonymous

    I haven’t tried it myself yet so the only way to know for sure is to try it. Enjoy!

  • Kristineskitchen

    I love your photo of these cookies!

  • http://www.thelittlebitchinkitchen.com/ Kristen @ The LBK

    That is genius! Heck… I am gonna skip the chocolate chips and overload it with caramel corn!

  • http://atthepatisserie.wordpress.com/ Ann P.

    These cookies combine two of my favorite things!! They are a masterpiece and I seriously want to abandon all the tasks I have for today to make them!

  • http://twitter.com/SoDomesticated Emily

    How fun are these!?! Great creativity in the kitchen, Annie!

  • Katrina

    Wow, those sound (and look) awesome. Who’da ever thunk?

  • Suzanne Perazzini

    These look so good in the photo that I feel like having them for dinner but my family might think I have gone off the deep end.

  • gina glazier

    I am so glad I came across this! I have had a huge bag of caramel corn in my pantry for weeks and now I can use it up:) yoo hoo, bring on the cookies

  • Crymsin Lilly

    Sheer. Unadulterated. Genius! *trots down to the kitchen to whip up a double batch*

  • sweetsugarbelle

    I’m convinced!!! Great combo!

  • http://www.eatmedelicious.com/ Ashley

    what fun cookies!!

  • http://www.healthyandsane.com/ Elina (Healthy and Sane)

    I’ve tried making brownies with pretzels before and they sort of became soggy, so I thought caramel corn might have the same fate. Glad to hear it still retains it’s crunch – what a fabulous combo! :D

  • Sandra Miller

    HELLO HEAVEN!
    Thank you. Such a great mix of salty and sweet!!

  • Summer

    If you can add potato chips to cookies, why not caramel corn? Sound interesting and yummy.

  • http://alli-n-son.com Allison @ Alli ‘n Son

    These would satisfy just about every craving I’ve ever had. Delish!

  • Stephanie McMahan

    Making these tonight except as bars instead of cookies due to time constraints. Wish me luck!