Buttered Popcorn Cookies


If I told you that I discovered a cookie recipe that incorporates buttered popcorn into a cookie, you would never believe me; so I guess you are just going to have to make these for yourself! Tasting is believing, and I am a believer!!

Buttered Popcorn Cookies (from the Smitten Kitchen Cookbook)


  • 2 tablespoons canola oil

  • ¼ cup popcorn kernels

  • 1 tablespoon butter, melted

  • ½ cup packed light brown sugar

  • 1 large egg

  • ½ teaspoon vanilla extract

  • 1 ¼ cups all purpose flour

  • ½ teaspoon baking soda



Make Popcorn

Pour the oil over the bottom of a large saucepan that has a lid, and add the popcorn kernels, shimmying the pan around so the kernels land in one layer. Cover the pot, heat it over medium-high heat, and, once the kernels begin to pop, keep the saucepan moving until all of the kernels have popped, about 5-7 minutes total. Toss the salt and then the melted butter over the popcorn, and then transfer it to a bowl, so that you can fish out any of the un-popped kernels. You should have about 4 to 4 ½ cups popcorn. Let cool.

Mix Dough

Preheat the oven to 350 degrees. In a large bowl, cream together the softened butter, brown sugar, granulated sugar, egg, and vanilla until smooth. In a separate bowl, whisk the flour and baking soda together. Stir the combined dry ingredients into the butter- sugar mixture. Fold in the cooled popcorn so that it is evenly distributed through the batter, which will seem like a ridiculous instruction because there is so much popcorn and so little batter, but it works.

Bake Cookies

Scoop heaping tablespoon mounds onto a parchment lined baking sheet. Bake the cookies for 10-12 minutes, until the edges are light brown. Wait until they are firm, before transferring.

Yields about 24-30 cookies

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