Popcorn Sandwich Cookies With Salted Caramel

Serves: 5

Citlalli Gibson

1 January 1970

Based on User reviews:

51

Spice

52

Sweetness

50

Sourness

43

mins

Prep time (avg)

4.5

Difficulty

Ingredients:

110 g

Unsalted Butter (at room temperature)

1.333333 cups

Sugar

1 large

Egg (room temperature)

1 cup

All-Purpose Flour

1 cup

Cornstarch

1 tsp

Baking Powder

1 tsp

Kosher Salt

1 cup

Heavy Cream

1 tbsp

Coarse Sea Salt

Directions:

1

For the popcorn cookies: Preheat the oven to 350 degrees F

2

Line two baking sheets with parchment paper

3

Cream the butter and sugar with an electric mixer on medium speed in a large bowl until slightly lightened, 1 to 2 minutes

4

Scrape down the sides of the bowl and add the egg

5

Beat until well incorporated, about 30 seconds

6

Whisk the flour, cornstarch, baking powder, kosher salt and 1 cup popcorn together in a separate bowl

7

Place the remaining popcorn in another bowl and set aside

8

Add the flour mixture to the creamed butter and mix on low speed until it just comes together to form a dough

9

Scoop a level tablespoonful of the dough at a time and roll into a ball

10

Dip one side of the ball into the ground popcorn and place, popcorn-side up, on the prepared baking sheets, about 2 inches apart

11

Slightly flatten each ball with your hand

12

Bake until the cookies are slightly brown around the edges, 14 to 16 minutes

13

Allow the cookies to cool on the baking sheet for 5 minutes, and then remove to a rack to cool completely

14

For the salted caramel: While the cookies cool, add the sugar to a medium saucepan over medium heat

15

Allow the sugar to melt completely around the edges before starting to stir or it will crystallize

16

When the sugar turns dark amber, after about 10 minutes, quickly turn off the heat and carefully whisk in the heavy cream

17

Allow the foam to subside, and then add the coarse salt

18

Allow the caramel to cool until it begins to thicken, about 5 minutes

19

Spoon 1 tablespoon of caramel on the center of the bottom side of one cookie and carefully press closed with another cookie, making sure to push the caramel evenly to the edges