Movie Night Popcorn and Candy Cookies
Fun and flavorful cookies filled with movie popcorn and theater candy. Great snack for movie night with a sweet and salty combo featuring something for everyone! Recipe makes 3 dozen (2.75 in) cookies.
Servings 36
Calories 169kcal
Ingredients
- 2½ cups all purpose flour = 300 g
- 1 tsp baking soda
- 1/2 tsp fine salt
- 1¼ cups brown sugar, packed
- 3/4 cup granulated sugar
- 1/2 cup unsalted butter, softened = 1 stick (113 g)
- 1/2 cup vegetable shortening = 95 g
- 2 large eggs
- 1 tsp vanilla
- 3 cups movie theater butter popcorn, popped
- 3/4 cup chocolate covered candies = 132 g
- 3/4 cup milk or dark chocolate covered raisins = 149 g
- 1/2 cup chopped soft red licorice = 113 g
- 1 to 2 cups popcorn for topping optional
Instructions
Make the cookie dough:
- In a medium bowl, whisk together flour, baking soda and salt. Set aside. In a separate medium bowl, stir together the candies and set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, add both sugars, butter, and shortening. Cream on medium speed for 1 to 2 minutes, until light and fluffy.
- Add in eggs, 1 at a time, and beat well after each addition. Stir in vanilla.
- On low speed, add flour mixture to the creamed mixture until just combined.
- Using a spatula and working gently by hand, add in the 3 cups popcorn and mix 3 to 4 times to begin incorporating.
- Fold the candies in until mixed, being careful not to overwork the dough. Cover and refrigerate dough for at least 30 minutes (up to 1 day).
Bake the cookies:
- Preheat the oven to 375°F.
- Scoop dough into 1.5 Tbsp (#40) balls on an ungreased cookie sheet, 2 inches apart. We usually bake 8 per half-sized cookie sheet.
- Bake for 8 to 10 minutes, or until edges are golden brown and tops are nearly set.
- Remove from oven and let cool on cookie sheet 2 to 3 minutes, then remove to a cooling rack. If using extra popcorn for topping, add a few pieces to each cookie when first taking them out of the oven (press down gently to get them to stick).
- Between batches: keep dough refrigerated while one set of cookies bake, and use cool cookie sheets for each batch.
Storage and Freezing:
- Store baked cookies in an airtight container at room temperature for up to 3 days. Or freeze dough: scoop cookie dough into balls and place on a cookie sheet. Par-freeze for 1 to 2 hours then remove to a freezer safe bag and store up to 3 months. Bake as directed but add 1 to 2 minutes bake time.
Notes
- substitute your family's favorite movie candies: Reese's pieces, other flavors of M&Ms, Sno-Caps, Milk Duds, Dots, jelly beans, gummy bears, etc.
- topping with extra popcorn adds some visual interest but is mostly for looks-- popcorn topped cookies can be enjoyed fresh but popcorn on the outside of the cookie will soften when stored (so we usually only top some of them to eat right away)
- For best results: ensure baking soda is fresh, cookie sheets are wiped and cooled between batches (to keep them free of grease), and refrigerate the dough. This helps keep the cookies from spreading.
Nutrition
Serving: 1cookie | Calories: 169kcal | Carbohydrates: 23.6g | Protein: 1.8g | Fat: 7.4g | Fiber: 0.5g