I know, right? These cookies are ridiculous. They’re also unique and delicious. And easy! I’ve told you before how in love I am with this basic cookie recipe of mine. I love trying out new variations on it, and these cookies might just be my favorite so far. I know the thought of putting popcorn in cookies is a little weird, but it is seriously delicious! I love the contrasting flavors and textures… sweet and salty, crunchy and gooey… it’s perfection for someone like me who is obsessed with the texture of her food. This time making these cookies I actually had a little happy accident. Usually I’m very careful to pull the cookies out after about 12 minutes, to make sure they are slightly underbaked and gooey and delicious. This time, though, the second batch of cookies stayed in a little longer because I was busy chatting away with friends, and so they got a little more browned and crispy. They make for the perfect snack dipped in a glass of cold milk! I’m not usually one for dunking, but these cookies were pretty much just made for it. Yum!
Cracker Jack Chocolate Chunk Cookies
adapted from How Sweet It Is
12 tablespoons butter, melted
1 cup brown sugar
1/2 cup sugar
1 egg + 1 egg yolk
1 teaspoon vanilla
2 cups + 2 tablespoons flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup Cracker Jack popcorn (I made my own by adding peanuts to this recipe)
3/4 cup chocolate chunks (I used milk chocolate)
Preheat oven to 325. In a large bowl, mixed together butter and sugars. Add egg, egg yolk, and vanilla, and mix well. Add flour, baking soda, and salt, and mix until just combined. Gently mix in Cracker Jack and chocolate chunks. Divide into large balls of dough (I usually get about twenty cookies total from the batch), and then break each ball of dough into two halves with your fingers. Place one half, rough side down, on a lightly greased baking sheet, then place the other half, rough side up, on top. Bake for 12-14 minutes for soft, gooey cookies, or 15-18 minutes for crunchier cookies. Enjoy!