Name: Kettle Corn Cookies Recipe
Prep time: 20 min
Cook time: 14 min
Total time: 2 h 34 min
Cuisine: American
Ingredients: 2 1/2 cups (300 g) all-purpose flour; 1 1/4 teaspoons kosher salt; 1 teaspoon baking soda; 1 1/2 cups (320 g) packed light brown sugar; 1 cup (2 sticks) unsalted butter, melted and cooled; 1 large Eggland’s Best egg; 1 large egg yolk; 1 teaspoon 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

Ingredients

2 1/2 cups (300 g) all-purpose flour

1 1/4 teaspoons kosher salt

1 teaspoon baking soda

1 1/2 cups (320 g) packed light brown sugar

1 cup (2 sticks) unsalted butter, melted and cooled

1 large egg

1 large egg yolk

1 teaspoon 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

Instructions

Step 1: In a medium bowl, whisk together the flour, kosher salt, and baking soda until well combined.

Step 2: In a large bowl, whisk the brown sugar and melted butter until smooth. Add the egg, egg yolk, and vanilla extract, and whisk until fully combined.

Step 3: Add the dry ingredients to the wet ingredients and stir gently with a rubber spatula until just combined. Carefully fold in the kettle corn, roasted peanuts, and dark chocolate chips.

Step 4: Cover the bowl with plastic wrap and refrigerate the dough for at least 2 hours or up to 12 hours, allowing it to harden.

Step 5: Preheat the oven to 350°F (175°C) and position racks in the upper and lower thirds of the oven. Line two baking sheets with parchment paper.

Step 6: Using a medium cookie scoop (about 1 1/2 tablespoons), scoop the chilled dough onto the prepared baking sheets, spacing the cookies about 2 inches apart.

Step 7: Bake the cookies for 12 to 14 minutes, rotating the baking sheets from top to bottom halfway through baking. The edges should be set and lightly golden.

Step 8: Let the cookies cool on the baking sheets. Once cooled, top each cookie with additional kettle corn for extra crunch and presentation.

Tips & Variations

Use fresh, high-quality kettle corn for the best texture and flavor.

For a nut-free version, omit the peanuts and add extra kettle corn or sunflower seeds instead.

Chilling the dough longer helps the flavors meld and improves the cookie texture.

Try swapping dark chocolate chips for milk or white chocolate chips to vary the sweetness.

FAQs

Can I use homemade kettle corn for this recipe?

Yes, homemade kettle corn works well and lets you control the sweetness and salt level. Just make sure it is fully cooled and crisp before adding it to the dough.

Why do I need to chill the dough before baking?

Chilling solidifies the fats and allows the flavors to develop, which results in better texture and prevents the cookies from spreading too thin during baking.