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.
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
Add-ins
- 3 cups store-bought kettle corn, plus more for serving
- 3/4 cup salted roasted peanuts
- 1/2 cup dark chocolate chips
Instructions
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, kosher salt, and baking soda until evenly combined.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
