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Caramel Corn Cookies make a sweet-salty-crunchy dessert! Featuring caramel corn and roasted almonds, these sweets sing. The caramel melts into the dough as these cookies bake while the almonds add a salty crunch to the mixture. Then once these cookies are topped with their browned butter glaze, they’re out-of-this-world delicious! Perfect for Halloween, Thanksgiving, tailgates and more, these Caramel Corn Cookies make a satisfying sweet treat!
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Almost seven years ago on Halloween week—the week Winston and I were getting married—my mother and her sisters told me the story of their parents making caramel corn balls for trick-or-treaters.
Since we were counting down the days until the wedding and were frantically baking cookies for our reception’s cookie table, it seemed like a good time for us to recreate this tradition.
My mother and her family are from a small town outside of Pittsburgh, and the Western Pennsylvania Cookie Table was a centerpiece at our reception. The tradition is for the bride’s family (and the groom’s, too!) to create a table filled with the newlyweds’ favorite sweets for the reception. When I learned of this tradition, I knew we had to have one at our wedding, even though we didn’t marry in Western Pennsylvania. The cookie table felt like us, and we took the idea and ran with it.
As we were finishing up the cookie baking, my mom, aunts, sister and I decided to give the caramel corn balls a go.
It was terribly unsuccessful–hi, caramel and popcorn is a hard thing to perfect–but every time I think of or eat caramel corn, I think of that evening in the kitchen spent laughing over our failed attempt at my grandparents’ Halloween specialty.
So as I tinkered with these cookies, I spent a lot of time reminiscing.
And lemme tell y’all, I spent a lot of time working on these cookies because I did not get the first SEVERAL iterations correct.
My mother was in town for the final bake of these beauties, and she got to sample the goods firsthand.
We loved the salty-sweet combination in these cookies, highlighted with the crunchy nuttiness of almonds and the sweetness of the caramel corn. The chopped caramel corn adds an almost oat-like consistency, and I just loved that texture, too!
And then we drizzled a browned butter glaze over the cookies because WHY NOT?
Truly, friends, these Caramel Corn Cookies are going to be something you’ll want to make this year. While they might not be a Halloween specialty where you’re from, they’re something you’ll want again and again and again.
Trust me. They’re that good.
And if you’re into salty-sweet desserts, this is right up your alley!
Caramel Corn Cookies Essentials
Get the look!
- Brass Inlay Cheese Board.
- Grey Polka Dot Flour Sack Towel.
- Cooling rack.
- Silpat nonstick baking mat.
- Williams-Sonoma Sheet pan.
Ready to make some of these beauties for yourself?
Scroll on down to learn exactly how to make the salty-sweet cookies of your dreams!
Caramel Corn Cookies
Caramel Corn Cookies make a sweet-salty-crunchy dessert! Featuring caramel corn and roasted almonds, these sweets sing. The caramel melts into the dough as these cookies bake while the almonds add a salty crunch to the mixture. Then once these cookies are topped with their browned butter glaze, they're out-of-this-world delicious! Perfect for Halloween, Thanksgiving, tailgates and more, these Caramel Corn Cookies make a satisfying sweet treat!
Caramel Corn Cookies
- 1/2 cup unsalted butter , softened
- 1/2 cup granulated sugar
- 1/4 cup light brown sugar
- 1 egg
- 1 teaspoon pure vanilla extract
- 1 cup unbleached all-purpose flour
- 3/4 teaspoon kosher salt
- 1/2 teaspoon baking soda
- 1.75 cups caramel corn , chopped
- 1/2 cup salted, roasted almonds , chopped
Browned Butter Glaze
- 3 tablespoons unsalted butter , browned
- 1 cup powdered sugar
- 1/2 teaspoon kosher salt
- 2 tablespoons water
Make the Cookies
In a large glass bowl, combine the butter, granulated sugar and brown sugar.
Using a hand mixer, whip the butter with the sugars until light and combined.
Add the egg and vanilla extract. Blend using the hand mixer until incorporated.
Measure out the flour, salt and baking soda. Stir in with the hand mixer until all the dry ingredients have been mixed into the dough.
Add the chopped caramel corn and roasted salted almonds. Using a plastic spatula, fold them into the dough.
Refrigerate the dough for 20 minutes.
Preheat the oven to 350°F. Line a baking sheet with a nonstick baking mat or parchment paper.
Using a cookie scoop, scoop the cookies onto the prepared baking sheet, spacing out evenly so the cookies can spread a little as they bake.
When all the cookies have been scooped, transfer the baking sheet to the preheated oven.
Bake for 10-12 minutes, or until the cookies are golden brown.
Remove from the oven, and transfer to a cooling rack.
Repeat as many times as necessary to make all the cookies.
Let the cookies cool completely before glazing them.
Make the Glaze and Glaze the Cookies
In a medium-sized glass bowl, combine the warm browned butter with the powdered sugar. Season with salt and add the water.
Using a whisk, stir the ingredients together until they become a glaze. It should be slightly thick, but not too thick to drizzle over the cookies.
Once the cookies have completely cooled, drizzle with the glaze.
Please note that the total time DOES contain the chill time for the dough.
I purchased my caramel corn at a local specialty popcorn store. You can find a store in your area or make your own.
When I say 'caramel corn, chopped,' I mean the pieces need to be more finely chopped than whole pieces of popcorn. This will add to the texture of the cookies, and the smaller the caramel corn, the more evenly distributed it is.
Cookies can be stored in the refrigerator for up to a week. Zap in the microwave for 5-15 seconds to warm up before enjoying again!