Buttered popcorn cookie dough studded with Sno Caps and Raisinets- everything you could ever want to snuggle up with and watch a movie or for just dealing with life in general. I worked on this recipe for a loooong time. I had high standards for it and wasn't going to settle for anything less than stellar. These lovely cookies are a smidge soft in the middle and crispy and chewy on the outer edges. And don't even get me started on the butter in every. single. bite.
These cookies are absolutely best when eaten on the day you bake them. If they do somehow escape being completely devoured, store them in an airtight container with a few marshmallows. Marshmallows are an old trick for extending the shelf life of baked goods. As baked goods begin to dry out, they borrow the moisture from within the marshmallow and the marshmallow slowly dehydrates. Since marshmallows have very little unique flavor, they won't impart any flavor notes into your stored baked goods. You can also use a piece of plain ol' sliced bread.
There are two uncommon ingredients in this recipe- popcorn puree and buttered popcorn oil. The first is simply popped popcorn thrown into the food processor. All you have to do is pop a bag of popcorn, throw it in a food processor taking care not to include any unpopped kernels, and process finely. I like to let the machine run for a minute or two. The second is popcorn oil, or movie theater popcorn oil. You can find this in most grocery stores or my forever happy place, Target, next to the boxes of popcorn bags and assorted toppings. Is it gourmet? NOPE. Is it delicious? YUP.
Bowl #1
170 grams butter, room temperature
1/2 cup buttered popcorn oil
300 grams granulated sugar
Bowl #2
2 whole eggs, room temperature
1 egg yolk, room temperature
Bowl #3
300 grams all-purpose flour
45 grams corn flour
65 grams popcorn puree
1 tablespoon baking powder
2 tablespoons milk powder
1/2 tablespoon salt
On the sidelines:
Two boxes Sno Caps
One box Raisinets
1
In your first bowl, cream together ingredients for five minutes.
2
Into your first bowl, add in your second bowl and mix for an additional five minutes.
3
Slowly add in your third bowl and blend until just combined.
4
With a rubber spatula or wooden spoon, fold in the boxes of Raisinets and Sno Caps.
5
Throw the bowl of cookie dough in the fridge for thirty minutes to help firm up the dough and let the flavors mingle a bit.
6
Line your baking sheets with parchment paper and portion out your dough either with a cookie scoop or your favorite cookie scooping spoon. If you are inclined to use a cookie scoop, I like to use a two ounce scoop for this recipe but by all means, make these babies as large or small as you like!
7
Chill your portioned cookies for an additional thirty minutes. I know, I know, but trust me, it helps with the spread and the final texture of the cookies.
8
Bake at 350 until just barely browned around the edges and on the tops. I hesitate to give specific numbers because ovens are like snowflakes- you'll never find two alike! I bake in an industrial convection oven at 325 and average about 20 or so minutes. For a home non-convection baking oven, I'd say 350 for 22-25 minutes. Please don't hate me- you'd be shocked how many pastry chefs don't use timers in their kitchens. You just know when you know, ya know?
