Monday, January 28, 2013

Buttered Popcorn Cookies

Get your popcorn ready, it's Superbowl week! Anyone else here think Dez Bryant is the man? Yes, I am a Dallas Cowboy's fan, and proud of it! And, yes I know the Cowboy's are not playing in the Superbowl. This upcoming weekend is one of my favorites. I love to plan for all of the appetizers. It is so much fun.

This year we aren't having a huge party, but having a few couples over to watch the game and to socialize, of course, for those not interested in watching the game. I like to always have a variety of food, so that everyone can find something they want. Last year, my husband and I made the mistake of not having anything with bacon on the menu. That will not be the case this year, I guarantee it.

These cookies are such a unique twist on the normal cookie and popcorn. They work wonderfully together, it is one of those things that left me thinking, "Why haven't I tried this before?" Oh well, it will not be the last time. One of my friends described these as kind of tasting like a popcorn treat/ball. Everyone that tried them was intrigued at first, then loved them. These would be a great addition to any Superbowl Party.
Source: Smitten Kitchen Cookbook

2 tablespoons of Vegetable Oil
4 cups of Popped Popcorn, natural + 1 tablespoon of Melted Butter & 1/4 teaspoon of Salt
1/2 cup of Butter, softened
1/2 cup of Light Brown Sugar, packed
1/3 cup of Granulated Sugar
1 Large Egg
1/2 teaspoon of Vanilla Extract
1 1/4 cups of All-Purpose Flour
1/2 teaspoon of Baking Soda


First, pop the popcorn and remove all of the un-popped kernels. Pour the butter and salt and toss to coat. Set aside to cool.

Pre-heat your oven to 350 degrees.

Next, get out a small bowl, whisk together the flour and baking soda.

Get out a large mixing bowl. Cream together the butter, brown sugar, sugar, egg, and vanilla, until smooth. Stir the dry ingredients into the butter-mixture until well-incorporated.

Fold the popcorn into the dough. Be gentle, it is okay if some of the popcorn breaks. Make sure that the popcorn is evenly distributed throughout the dough. It seems like there is too much popcorn, but just keep folding.

Finally, prepare 2 cookie sheets with parchment paper or silpat mats. Spoon heaping-tablespoons onto the sheets 2 inches apart. Bake the cookies for 10-12 minutes until the edges are light brown. Let them cool on the pan for 5 minutes and then transfer to a wire rack to finish cooling.


Happy Cooking,
The Barbee Housewife


  1. I've been intrigued by these cookies but haven't made them yet (I have the cookbook as well). I'm so happy that they turned out well. I need to bake these soon!

  2. I can't wait to cook these cookies up! YUM!

  3. We loved them! I am confident both of you will too!