Salted Caramel Popcorn Sandwich Cookies

Votes: 1

Time: 1 hour 10 min.
Complexity: easily
Servings: 12

Nutritional value per serving:

Calories 274, total fat 11 G., saturated fats 6 G., proteins 2 G., carbohydrates 44 G., fiber 0 G., cholesterol 40 mg, sodium 156 mg, sugar 34 G.

These cookies will captivate you with their combination of sweet and salty, soft and crunchy. Cornstarch helps keep the popcorn crisp, while the cookies remain tender—the perfect backdrop for the soft caramel filling.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Popcorn cookies

110 g unsalted butter at room temperature
1 cup of sugar
1 large egg at room temperature
1 cup premium flour
1/3 cup cornstarch
1 teaspoon baking powder
0.5 tsp coarse salt
3 cups unsalted popcorn, coarsely chopped in a food processor

Salted caramel

1 and 1/3 cups sugar
0.5 cups heavy cream
1 tbsp coarse sea salt

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: premium flour, eggs, popcorn, cream, caramel, sea salt flakes, starch

Cooking the dish according to the recipe:

Preheat oven to 175°C and line two baking sheets with parchment paper.
Popcorn cookies:

In a large bowl, beat the butter and sugar with a mixer on medium speed until light and fluffy, 1-2 minutes. Scrape down the sides of the bowl and add the egg. Beat until fully incorporated, about 30 seconds.

In a separate bowl, combine the flour, cornstarch, baking powder, coarse salt, and 1 teaspoon of popcorn flakes. Place the remaining popcorn flakes in another bowl and set aside. Add the flour mixture to the creamed butter and mix on low speed until a smooth batter forms. Scoop out 1/4 cup of the batter and form into balls. Roll one side of the ball in the chopped popcorn flakes and place them, popcorn side up, on the prepared baking sheets, about 2 inches apart. Lightly flatten each ball with your hand.
Bake until the cookies are golden brown around the edges, 14-16 minutes. Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Salted caramel:

While the cookies are cooling, pour the sugar into a medium saucepan and heat over medium heat. Allow the sugar to completely melt around the edges before stirring, otherwise it will crystallize. When the sugar turns a deep amber color, after about 10 minutes, quickly turn off the heat and carefully stir in the cream. Let the foam subside, then add coarse salt. Let the caramel cool until it begins to thicken, about 5 minutes.
Place 1 tablespoon of caramel in the center of an inverted cookie and gently press it onto another cookie, making sure the caramel spreads evenly to the edges.