Caramel Corn Chocolate Chip Cookies

Hey! If you’re reading this in Google Reader, your missing a (slightly) new look. I’m still not convinced the picture in the header is going to stay, but for now I’m happy with the all white background and the wider header. I like to think that I’m going to periodically update the picture I use, but I’m saying that as a person on maternity leave with time for things like that, and I’m fully aware that when I’m back at work I will most likely have about thirty billion more important things to worry about than making another header.

Moving on.

Caramel corn and chocolate chips in a cookie. I really wish I could take credit for this, but it was actually Trouble Coffee (scroll down a little bit in that post) that made them first.

I’ve been kind of thinking lately that my go-to chocolate chip cookie recipe might not be the best one out there, so I tried a new one for these cookies and was TOTALLY impressed. I definitely have a new favorite. I added a cup and a half of chocolate chips and two cups of caramel corn, and although they weren’t as thick as the ones from the coffee shop, I loved how these turned out. Apparently they were a big hit at Mike’s work, too. Yay.

I made my own caramel corn using half of this recipe and still had some left over to snack on.

Recipe:
(adapted from Savory Sweet Life)

1 cup (2 sticks) salted butter, softened
1/2 cup sugar
1 1/2 cup packed brown sugar
2 eggs
2 tsp vanilla extract
2 3/4 cups all purpose flour
3/4 tsp sea salt
1 tsp baking soda
1 1/2 tsp baking powder
1 1/2 cups semi-sweet chocolate chips
2 cups caramel corn

Preheat the oven to 350 F.

Beat the butter and sugars together in the bowl of a stand mixer for about 3 minutes. Add the eggs one at a time, beating after each one. Scrape down the bowl, add the vanilla and beat for another minute.

Whisk the flour, baking powder, baking soda, and salt together in a medium bowl. Add to the butter mixture and mix on low until incorporated. Stir in the caramel corn and chocolate chips.

Using a cookie scoop or a spoon, form a ball using 2-3 Tbsp of dough. Arrange on the cookie sheets leaving a few inches between each cookie to allow for spreading. Bake for about 12 minutes, or until just golden on the edges.

Cool on the cookie sheets for about 5 minutes, then transfer to a wire rack to cool completely.

Jessica @sunny side up

November 9, 2011 at 7:16 am

Yum!! What a great idea, I bet the crunch from the popcorn is amazing. Definitely going to give this a try. And I like the new look!

Krystal R.

November 9, 2011 at 7:57 am

Yummy, and I love the idea of changing the header – totally need to get sprucing my blog up. I bet you can make another batch of these tasty cookies with the kettle corn I gave ya!!

Shawnda

November 9, 2011 at 8:05 am

I like the new header! And the cookies sound super fun!

Courtney @ The Granola Chronicles

November 9, 2011 at 8:28 am

Ahhh – caramel corn AND chocolate chips in a cookie?! Genius, I tell ya!

Hope you’re having a great week, friend.

Beth

November 9, 2011 at 8:48 am

I love tweaking the basic chocolate chip cookie recipe. Right now I’m making a spicy version with red pepper flakes that’s pretty great, but perhaps not so kid friendly. These look wonderful, but I’m having a slight fear of making my own caramel corn. I think I’ll have to get over that, ASAP And I like the new header too!

Kierstan @ Life {and running} in Iowa

November 9, 2011 at 9:34 am

So…since you have the time on your hands to redo your blog – will you also be taking orders for these cookies?! If so, you can send a batch to me in Sweden. If you ship them today, the package should arrive around the time I do!

Heidi

November 9, 2011 at 9:39 am

These look seriously yummy I actually just made caramel corn for the first time not too long ago, although I already knew I loved it from when I was a kid. Love that you put it in cookies And the new look is great!