Kettle Corn Cookies Recipe

Introduction

Kettle Corn Cookies offer a delightful combination of sweet, salty, and crunchy textures wrapped in a soft, buttery cookie. These treats feature the nostalgic flavor of kettle corn mixed with peanuts and dark chocolate chips for a playful twist on classic cookies.

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, plus 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

1. Step 1: In a medium bowl, whisk together the all-purpose flour, kosher salt, and baking soda until well combined.
2. Step 2: In a large bowl, whisk the packed light brown sugar and melted butter until smooth. Add the large egg, egg yolk, and pure vanilla extract and whisk until fully combined.
3. Step 3: Gradually add the dry ingredients to the wet mixture and stir with a rubber spatula until just combined. Gently fold in the kettle corn, salted peanuts, and dark chocolate chips.
4. Step 4: Cover the dough and refrigerate until firm, at least 2 hours or up to 12 hours, to allow flavors to meld and dough to chill.
5. Step 5: Preheat your oven to 350°F (175°C) and place racks in the upper and lower thirds. Line two baking sheets with parchment paper.
6. Step 6: Using a medium cookie scoop (about 1 1/2 tablespoons), portion the dough onto the prepared baking sheets, spacing the cookies about 2 inches apart.
7. Step 7: Bake the cookies for 12 to 14 minutes, rotating the baking sheets from top to bottom halfway through. They are done when the edges are set and lightly golden.
8. Step 8: Allow the cookies to cool on the baking sheets. Once cooled, top each cookie with extra kettle corn for added crunch and presentation.

Tips & Variations

• For extra crunch, lightly toast the peanuts before adding them to the dough.
• Use white chocolate chips or butterscotch chips instead of dark chocolate for a different flavor profile.
• Make sure to chill the dough well; it helps keep the cookies from spreading too much while baking.
• Try swapping salted peanuts with almonds or cashews for a unique twist.

Storage

Store the cooled cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze the cookies in a sealed container for up to 3 months. To enjoy, thaw at room temperature. Reheat briefly in a warm oven if you prefer them slightly warm and soft.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use homemade kettle corn instead of store-bought?

Yes, homemade kettle corn works well and adds a fresh touch, but be sure it’s fully cooled and not too oily to avoid affecting the dough texture.

Why do the cookies need to be refrigerated before baking?

Chilling the dough firms it up, which helps prevent the cookies from spreading too much and improves the overall texture and flavor development.

Kettle Corn Cookies Recipe

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★★★★★

4.9 from 98 reviews

• Author: lilan
• Total Time: 2 hours 29 minutes
• Yield: About 24 cookies 1x

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Description

Kettle Corn Cookies are a delightful treat combining sweet and salty flavors with a satisfying crunch. Featuring a buttery cookie base packed with kettle corn, roasted peanuts, and dark chocolate chips, these cookies offer a unique twist on the classic cookie experience. Perfect for snack lovers looking for an indulgent and playful dessert.

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Ingredients

Scale 1x2x3x

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

Add-ins

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

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Instructions

1. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, kosher salt, and baking soda until evenly combined.
2. Prepare Wet Mixture: In a large bowl, whisk the packed light brown sugar and melted, cooled unsalted butter until smooth. Add the Eggland’s Best large egg, one large egg yolk, and pure vanilla extract, whisking until fully incorporated.
3. Combine Wet and Dry Ingredients: Add the dry flour mixture to the wet mixture. Stir gently with a rubber spatula until just combined. Then carefully fold in the store-bought kettle corn, salted roasted peanuts, and dark chocolate chips to distribute them evenly without breaking the kettle corn.
4. Chill Dough: Cover the bowl with plastic wrap and refrigerate the cookie dough until it is firm, ideally for at least 2 hours and up to 12 hours. This chilling step helps the dough set and flavors meld.
5. Preheat Oven and Prepare Baking Sheets: Arrange oven racks in the upper and lower thirds and preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
6. Scoop Dough: Using a medium cookie scoop (approximately 1 1/2 tablespoons), portion out the dough onto the prepared baking sheets, spacing each mound about 2 inches apart to allow for spreading.
7. Bake: Place both baking sheets in the oven, rotating their positions halfway through baking (top sheet moves to lower rack and vice versa) to ensure even baking. Bake until cookie edges are just set and lightly golden, about 12 to 14 minutes.
8. Cool and Serve: Allow the cookies to cool on the baking sheets for several minutes. Once slightly cooled, top each cookie with additional kettle corn for extra crunch and presentation. Serve and enjoy!

Notes

• Be gentle when folding in the kettle corn to avoid crushing it too much.
• Chilling the dough solidifies the butter which helps control spreading and improves texture.
• If preferred, unsalted roasted peanuts can be used instead of salted peanuts.
• Store cookies in an airtight container to maintain freshness and crunch.

• Prep Time: 15 minutes
• Cook Time: 14 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: kettle corn cookies, sweet and salty cookies, kettle corn dessert, peanut cookies, chocolate chip cookie twist, crunchy cookies