Popcorn Cookies

1. 1

   Heat oil in a large skillet over medium heat. Add popcorn kernels. When the first kernel pops, cover the skillet with a lid and shake the pan often. Cook until most of the kernels have popped. Transfer the popped popcorn to a bowl and discard any unpopped or partially popped kernels. Drizzle the popcorn with melted butter and a pinch of salt, then toss to coat.

2. 2

   Once the popcorn is cool enough to handle, break it by hand into pieces about the size of a pea or smaller. You should have about 1 1/2 cups of crushed popcorn. Set aside.

3. 3

   Preheat the oven to 350 degrees F (180 degrees C). Line baking sheets with parchment paper.

4. 4

   For the cookie dough, beat 3/4 cup butter, brown sugar, white sugar, salt, and nutmeg in a large bowl until light and fluffy. Add egg, egg yolk, and vanilla, and beat until fully incorporated. Add flour, baking soda, and baking powder, and mix just until combined. Fold in the crushed popcorn, pecans, and white chocolate chips.

5. 5

   Scoop 1 1/2-tablespoon portions of dough and place them 2 inches apart on the prepared baking sheets.

6. 6

   Bake one pan at a time in the preheated oven until the bottoms are golden brown, 12 to 15 minutes.

7. 7

   Remove the cookies from the oven and immediately place a large round cookie cutter (slightly larger than the cookie) over the top of one cookie and swirl it. Quickly but gently swirl the cookie with the cutter until it is perfectly round and slightly thicker. Repeat with the remaining cookies, working fast, as this must be done while the cookies are still hot (this process is known as scooting the cookies; see note).

8. 8

   Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Cook’s Note If the cookies are coming out too flat after baking, chill the dough in the freezer for 30 minutes, or in the fridge for 60 minutes, before scooping. Scooting the cookies is not required, but highly recommended for a nicer look and a chewy texture. Pre-popped popcorn may be used in this recipe; if it is salted, reduce the salt in the cookie dough by at least half.

• Calories 105.86 kcal Moderate
• Protein 1.52 g Low Source
• Carbs 17.11 g Moderate
• Total Fat 3.85 g Low Source
• Saturated Fat 1.34 g Moderate
• Trans Fat 0.0 g Low Source
• Cholesterol 6.79 mg Low Source
• Sodium 10.83 mg Low Source
• Fiber 0.56 g Low Source
• Sugar 10.73 g High
• Added Sugar 0.0 g Low Source
• Calcium 4.14 mg Low Source
• Iron 0.47 mg Low Source
• Potassium 12.66 mg Low Source
• Vitamin A 6.95 mcg_rae Low Source
• Vitamin C 0.0 mg Low Source
• Vitamin D 0.1 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Tree Nuts 🌰
• Eggs 🥚
• Milk 🥛
• Wheat 🌾
• Gluten
• Corn 🌽