Caramel Popcorn Cookies

Cubao, 1980’s.

caramel popcorn

I remember going to Cubao in the 80’s with my Ma and my sister. After my Ma runs some errands, we go buy popcorn.

Way before just caramel, Goldilocks had a lot of popcorn flavors to offer. Unfortunately, in my mind, the memory looks like a hazy dream sequence. I definitely remember caramel, then there’s a red colored one – that’s cherry, I am assuming. I remember green colored popcorn, that must be apple flavored. I know there’s still a lot, I just can’t remember.

Unfortunately now, there’s just caramel. I don’t know why they stopped offering popcorns in different flavors but I sure I am glad they retained caramel. I love caramel popcorn – which happens to be the star of this cookie recipe for today.

I know you will love this Caramel Popcorn Cookies because it’s two snacks rolled into one delicious treat. The cookie base is cross between chewy and crunchy and not that sweet, a perfect complement to the caramel popcorn bits tucked into the cookie. And as an homage to the over abundance of Goldilocks popcorn flavors way back when, I used Goldilocks popcorn for this cookie recipe.

To make the Caramel Popcorn Cookies, we start by combining together Team Dry Ingredients – flour (I used all purpose), salt, baking power, baking soda and oatmeal. Make use of the dry whisk method to combine the ingredients together. For the oatmeal, there are some quick cooking oats at home so that’s the one I used but rolled oats are fine, too.

Cream together butter and the two sugars together until light and fluffy. Make sure butter is at room temp (or just about slightly cooler).

Add in the eggs and vanilla extract. At this point, although our mixture looks like ground meat, please do not be disheartened, it will be okay. Promise.

Add in Team Dry Ingredients in one go.

Until it looks like this.

Mix in the caramel popcorn. I say mix in because I don’t think you can fold it. The batter is really thick.

Refrigerate the cookies overnight. When you’re ready to bake, roll them into 1/2 ounce (1 tablespoon) balls. I had a 1/2 ounce scooper so I used to make sure the cookies are evenly sized. Before baking, make sure to  flatten the cookies first to spread it out.  It will keep its shape when baking.
Bake for 12 minutes at 350F but turn cookies mid way especially if your oven has hot spots like mine. At 12 minutes it will be soft to touch but don’t worry, it will still continue to bake even though it’s out of the oven due to the residual heat.
Since it’s caramel,you may want to sprinkle sea salt but it’s optional :).

Caramel Popcorn Cookie Recipe
350 F/12 minutes/makes 40 cookies

What we need:
1 1/2 cup all purpose flour
1/2 tsp salt
1/2 tsp baking powder
1/4 tsp baking soda
3/4 cup quick cooking oats/oatmeal
1/2 cup butter
3/4 cup brown sugar, packed
1/2 cup sugar
1 large egg
1 tsp vanilla extract
3 cups caramel popcorn

Here’s how:
(1) Dry whisk together team dry ingredients – flour, salt, baking powder, baking soda and oats.
(2) Cream butter and the two sugars until light and fluffy. Add in egg and vanilla extract. Mix in popcorn.
(3) Refrigerate overnight.
(4) When ready to bake, roll cookies into 1/2 ounce balls. Flatten the cookies to spread it out and bake at 350F for 12 minutes.

Cookies are okay to store at room temperature for a week and in the refrigerator for 10 days.



  1. vanj says

    Hi ms. Aikko, will the popcorns still be crunchy even after you let the dough stand in the ref? Would love to try this one.

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