Kettle Corn Cookies bring together the irresistible combination of sweet and salty in a soft, chewy treat. With a satisfying crunch and a hint of caramelized flavor, these cookies are a fun twist on a classic snack and perfect for movie nights, parties, or an afternoon treat.
Prep Time:5 mins
Cooking Time25 mins
Yields:22 serving(s)
Ingredients
- 2 1/2 cups (300 g) all-purpose flour
- 1 1/4 tsp. kosher salt
- 1 tsp. baking soda
- 1 1/2 cups (320 g) packed light brown sugar
- 1 cup (2 sticks) unsalted butter, melted, cooled
- 1 Eggland’s Best large egg, plus 1 large egg yolk
- 1 tsp. 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
Directions
Step 1
In a medium bowl, whisk flour, salt, and baking soda.
Step 2
In a large bowl, whisk brown sugar and butter until smooth. Add Eggland’s Best egg, egg yolk, and vanilla and whisk until combined. Add dry ingredients and stir with a rubber spatula until combined, then gently stir in kettle corn, peanuts, and chocolate chips. Cover bowl and refrigerate until dough is hardened, at least 2 hours and up to 12.
Step 3
Arrange racks in upper and lower thirds of oven; preheat to 350°. Using a medium cookie scoop (about 1 1/2 Tbsp.), scoop dough onto 2 parchment-lined baking sheets, spacing about 2″ apart.
Step 4
Bake cookies, rotating sheets top to bottom halfway through, until edges are just set and lightly golden, 12 to 14 minutes. Let cool on baking sheets. Top with more kettle corn.
Storage
Once made, you can store these cookies at room temperature in an airtight container for up to 1 week.