Caramel Corn Cookies

Caramel Corn Cookies are the perfect sweet-salty-crunchy dessert! Featuring caramel corn and roasted almonds, these homemade caramel popcorn cookies sing. Top them with a browned butter glaze for Halloween, Thanksgiving, tailgates and more.

Prep Time 15

Cook Time 10

Chill Time 20

Total Time 45

Servings cookies

Calories 99kcal

Ingredients

Caramel Corn Cookies

½ cup unsalted butter softened
½ cup granulated sugar
¼ cup light brown sugar
1 egg
1 teaspoon pure vanilla extract
1 cup all-purpose flour
¾ teaspoon kosher salt
½ teaspoon baking soda
1 ¾ cups caramel corn chopped
½ cup salted roasted almonds, chopped

Browned Butter Glaze

3 tablespoons unsalted butter browned
1 cup powdered sugar
½ teaspoon kosher salt
2 tablespoons water

Instructions

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.
Enjoy immediately!

Notes

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!

Nutrition