Chocolate and popcorn cookies: recipe for sweet tooth

Although we associate popcorn with cinema, the truth is that, if we like it, it is a bit absurd to limit its consumption to the viewing of a movie. They are a more than valid ingredient for cooking, both salty and sweet, and any cookie lover will enjoy trying this recipe for popcorn and chocolate cookies.

The mix of flavors may surprise at first, but they are delicious cookies especially if we are fond of contrasts. For the more daring, you can prepare the popcorn with salt and play with that fusion of sweet and salty, or just leave it as is. The original recipe covers the popcorn with butter before adding it to the cookie dough, but they are already very rich and sweet without adding that extra calories.


For 25 units
  • Butter without salt at room temperature 110 g
  • Brown sugar 100 g
  • Sugar 60 g
  • Vanilla essence 2.5 ml
  • Egg at room temperature 1
  • Baking soda in teaspoons 0.5
  • Salt in teaspoons 0.5
  • Pastry flour 130 g
  • Popcorn 50 g
  • Chocolate chips 85 g

How to Make Chocolate Popcorn Cookies

Difficulty: easy
  • Total time 32 m
  • Elaboration 20 m
  • Cooking 12 m

Preheat the oven to 180º C and prepare a couple of trays with sulfurized paper or greasing them. Whip the butter with the brown sugar and white sugar with a stick mixer until it has a creamy and somewhat fluffy texture.

Add the vanilla and egg aroma and beat a little more. Add the flour, the bicarbonate and the salt, and beat until well incorporated. Add the popcorn and mix gently. Finally incorporate the chocolate and mix everything together until you get a homogeneous mass.

Take portions with the help of a spoon and distribute them on the trays, leaving space between them. Bake one tray at a time for about 10-13 minutes, until golden brown. Wait 5 minutes out of the oven and transfer them to a rack to cool.

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