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Kettle Corn Cookies Recipe

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★★★★★

4.8 from 52 reviews

Kettle Corn Cookies are a delightful twist on traditional cookies, combining the sweet and salty crunch of kettle corn with roasted peanuts and dark chocolate chips. These cookies offer a unique texture and flavor, baked to a perfect golden edge and topped with extra kettle corn for an irresistible treat.

Ingredients

Scale

Dry Ingredients

  • 2 1/2 cups (300 g) all-purpose flour
  • 1 1/4 teaspoons kosher salt
  • 1 teaspoon baking soda

Wet Ingredients

  • 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

Mix-ins

  • 3 cups store-bought kettle corn, plus more for serving
  • 3/4 cup salted roasted peanuts
  • 1/2 cup dark chocolate chips

Instructions

  1. Prepare Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, kosher salt, and baking soda until evenly combined. This ensures that your dry ingredients are well mixed and will incorporate smoothly with the wet ingredients.
  2. Mix Wet Ingredients: In a large bowl, whisk the packed light brown sugar and melted, cooled unsalted butter until smooth and creamy. Add the large Eggland’s Best egg, the additional egg yolk, and pure vanilla extract, whisking until everything is thoroughly combined and the mixture is smooth.
  3. Combine Dough: Gradually add the dry ingredients to the wet ingredients, stirring gently with a rubber spatula until the dough is just combined. Careful not to overmix. Then fold in the kettle corn, salted roasted peanuts, and dark chocolate chips gently until distributed evenly. Cover the bowl and refrigerate the dough until firm, for at least 2 hours and up to 12 hours, to make it easier to scoop and maintain cookie shape during baking.
  4. Preheat Oven and Prepare Baking Sheets: Arrange oven racks in the upper and lower thirds of the oven and preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent sticking and ensure even baking.
  5. Scoop Dough: Using a medium cookie scoop (about 1 1/2 tablespoons), drop the chilled dough onto the prepared baking sheets, spacing the dough balls about 2 inches apart to allow room for spreading during baking.
  6. Bake the Cookies: Place the baking sheets in the oven and bake the cookies for 12 to 14 minutes. Halfway through baking, rotate the baking sheets top to bottom to ensure even baking. The cookies are done when the edges are just set and lightly golden.
  7. Cool and Garnish: Remove the cookies from the oven and let them cool on the baking sheets. While still slightly warm, top each cookie with additional kettle corn for a crunchy, eye-catching finish. Allow the cookies to cool completely before serving.

Notes

  • Refrigerating the dough helps the cookies maintain their shape and intensifies the flavors.
  • If you prefer less salty cookies, adjust the amount of salted peanuts or use unsalted peanuts and add salt to taste.
  • Store leftover cookies in an airtight container at room temperature for up to 3 days to maintain freshness.
  • For a nut-free version, omit the peanuts and consider adding extra chocolate chips or kettle corn.
  • Use high-quality dark chocolate chips for richer flavor balance with the sweet kettle corn.

Keywords: kettle corn cookies, sweet and salty cookies, chocolate chip cookies, peanut cookies, unique cookies, crunchy cookies, baked cookies

Find it online: https://thefoodrecipe.com/kettle-corn-cookies-recipe/