Peppermint Popcorn Cookies

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1 stick butter, softened
1/2 cup brown sugar, packed
1/3 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1 1/4 cups all purpose flour
1/2 teaspoon baking soda
1/2 cup white chocolate chips
2 medium candy canes, crushed (the ones that come in a box of 12)
4 cups cooked popcorn (2 handfuls less than a typical bag)
1. Preheat oven to 350 degrees.  In mixing bowl, cream butter, sugars, egg and vanilla until smooth.  
2. In separate bowl, sift together flour and baking soda and slowly add to the wet mixture.
3. Add popcorn, white chocolate chips, and most of the candy cane (reserve some to sprinkle on top).  Stir to incorporate all the popcorn (it'll take a while, and it'll seem like too much popcorn, but keep stirring.  It's okay for the popcorn to crush).
4. Roll into 2 inch balls, packing it tight so the popcorn won't make odd shapes and put 6 at a time on baking sheet lined with parchment paper.
5. Press balls down slightly and sprinkle with a tiny bit of candy cane.
6. Cook 10 minutes or until barely set and browning on the edges.  You'll almost think they're not cooked, but they're so much better soft, so be very careful not to overcook.  I carefully slid the whole sheet of parchment off the pan onto the cooling rack and used fresh sheets for each of the 3 batches, because they were still soft enough to be difficult to use the spatula to transfer them.
7. Makes 18 pretty big cookies.  Enjoy!

kerry guice

Member since Feb 2010

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