Kettle Corn Cookies Recipe

Introduction

Kettle Corn Cookies offer a delightful mix of sweet, salty, and crunchy in every bite. Combining the classic flavors of kettle corn and peanuts with rich chocolate chips, these cookies are perfect for snack time or a fun dessert.

Ingredients

• 2 1/2 cups (300 g) all-purpose flour
• 1 1/4 teaspoons kosher salt
• 1 teaspoon baking soda
• 1 1/2 cups (320 g) packed light brown sugar
• 1 cup (2 sticks) unsalted butter, melted and cooled
• 1 large Eggland’s Best egg
• 1 large egg yolk
• 1 teaspoon pure vanilla extract
• 3 cups store-bought kettle corn, plus more for serving
• 3/4 cup salted roasted peanuts
• 1/2 cup dark chocolate chips

Instructions

1. Step 1: In a medium bowl, whisk together the flour, kosher salt, and baking soda.
2. Step 2: In a large bowl, whisk the brown sugar and melted butter until smooth. Add the whole egg, egg yolk, and vanilla extract, whisking until combined.
3. Step 3: Add the dry ingredients to the wet ingredients and stir with a rubber spatula until just combined. Gently fold in the kettle corn, peanuts, and dark chocolate chips.
4. Step 4: Cover the bowl and refrigerate the dough until firm, at least 2 hours or up to 12 hours.
5. Step 5: Preheat the oven to 350°F (175°C) and position racks in the upper and lower thirds of the oven. Line two baking sheets with parchment paper.
6. Step 6: Using a medium cookie scoop (about 1 1/2 tablespoons), place scoops of dough on the baking sheets about 2 inches apart.
7. Step 7: Bake the cookies for 12 to 14 minutes, rotating the baking sheets top to bottom halfway through, until the edges are set and lightly golden.
8. Step 8: Let the cookies cool on the baking sheets, then top with additional kettle corn before serving.

Tips & Variations

• For extra crunch, lightly toast the peanuts before adding them to the dough.
• Try substituting half of the dark chocolate chips with white chocolate chips for a sweeter twist.
• Be careful when folding the kettle corn into the dough to avoid crushing it too much.
• Chilling the dough overnight enhances the flavors and helps the cookies hold their shape better.

Storage

Store the cookies in an airtight container at room temperature for up to 5 days. To keep them fresh and crunchy, add a slice of bread to the container to absorb moisture. Reheat gently in a microwave for 10-15 seconds if you prefer a warm cookie.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use homemade kettle corn instead of store-bought?

Yes, homemade kettle corn works well and can add a fresher flavor. Just be sure it has cooled completely and is not overly oily before incorporating it into the dough.

What if I don’t have a cookie scoop?

You can use a tablespoon or measure the dough by hand, rolling it gently into balls of about 1 1/2 tablespoons each for even-sized cookies.

Kettle Corn Cookies Recipe

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★★★★★

5 from 121 reviews

• Author: Mariam
• Total Time: 2 hours 29 minutes
• Yield: Approximately 24 cookies 1x

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Description

These Kettle Corn Cookies combine the sweet, salty, and crunchy flavors of classic kettle corn with the richness of chocolate chips and roasted peanuts, creating a delightful twist on traditional cookies. Soft and chewy with bursts of caramelized popcorn and salty crunch, these cookies are a perfect treat for snack lovers and dessert enthusiasts alike.

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Ingredients

Scale 1x2x3x

Dry Ingredients

• 2 1/2 cups (300 g) all-purpose flour
• 1 1/4 teaspoons kosher salt
• 1 teaspoon baking soda

Wet Ingredients

• 1 1/2 cups (320 g) packed light brown sugar
• 1 cup (2 sticks) unsalted butter, melted and cooled
• 1 large Eggland’s Best egg
• 1 large egg yolk
• 1 teaspoon pure vanilla extract

Add-ins

• 3 cups store-bought kettle corn, plus more for serving
• 3/4 cup salted roasted peanuts
• 1/2 cup dark chocolate chips

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Instructions

1. Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, kosher salt, and baking soda until evenly combined.
2. Mix Wet Ingredients: In a large bowl, whisk the packed light brown sugar and melted, cooled unsalted butter until the mixture is smooth and creamy. Add the Eggland’s Best large egg, the additional large egg yolk, and pure vanilla extract. Whisk again until fully incorporated.
3. Form the Dough: Gradually add the dry ingredients to the wet mixture and stir gently with a rubber spatula until just combined. Carefully fold in the kettle corn, salted roasted peanuts, and dark chocolate chips to distribute evenly. Cover the bowl and refrigerate the dough until it firms up, from at least 2 hours up to 12 hours, for best handling and texture.
4. Prepare to Bake: Position oven racks in the upper and lower thirds of the oven and preheat it to 350°F (175°C). Line two baking sheets with parchment paper. Using a medium cookie scoop (approximately 1 1/2 tablespoons), portion the dough onto the baking sheets, spacing each cookie about 2 inches apart to allow for spreading during baking.
5. Bake and Cool: Bake the cookies for 12 to 14 minutes, rotating the baking sheets from top to bottom halfway through the baking time to ensure even cooking. The cookies should be set around the edges and lightly golden. Once done, let the cookies cool completely on the baking sheets. Before serving, top each cookie with additional kettle corn for added crunch and presentation.

Notes

• Chilling the dough helps the cookies maintain their shape and enhances the flavors.
• Use a medium cookie scoop to ensure uniform cookie sizes and even baking.
• Adjust baking time slightly depending on your oven to avoid over-browning.
• Store baked cookies in an airtight container to maintain freshness and crunchiness.
• For a nut-free version, omit the salted roasted peanuts or substitute with seeds like pumpkin or sunflower seeds.

• Prep Time: 15 minutes
• Cook Time: 14 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: Kettle Corn Cookies, Sweet and Salty Cookies, Chocolate Chip Cookies, Popcorn Cookies, Easy Cookie Recipe