Have you ever tried putting popcorn into cookie dough? It's amazing! These cookies are gooey, crunchy, and just a little bit salty. They are stuffed with peanut butter m&m's, chocolate chips, and popcorn. The perfect combination for a cookie.
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This recipe was inspired by my pantry cookies and pairs well with a glass of milk.
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Ingredients
- Peanut butter M&M's
- Freshly popped popcorn
- Semi-sweet chocolate chips
- Granulated sugar
- Brown sugar
- Vanilla extract
- Gluten-free flour (I like Cup4Cup)
- Baking powder
- Eggs
- Pink Himalayan salt
- Unsalted butter
See recipe card for quantities.
Instructions
Preheat the oven to 350 degrees and line a baking sheet with parchment paper
Cream the butter using an electric mixer. Add in the granulated sugar, brown sugar, and egg. Mix until combined.
In a separate bowl, stir together the gluten-free flour and baking powder. Slowly mix this mixture into the butter mixture.
Once the dry flour mixture is combined with the butter mixture, pour in the vanilla extract. Use an electric mixer to make sure the vanilla is completely distributed.
Pour the peanut butter M&M's, chocolate chips, and popcorn into the dough and hand mix until combined.
Scoop generous balls of cookie dough from the bowl and line on the baking sheet. Top with pink Himalayan salt.
Hint: I prefer to use Cup4Cup flour when baking cookies. Find Cup4Cup HERE.
Equipment
- An electric mixer - an electric mixer makes this recipe so much easier. Find a cute hand mixer HERE.
- A rubber spatula - a must for any cookie recipe. Find some of my favorite sets HERE.
- A baking sheet - essential for baking the cookies. Find a great one HERE.
- Pre-cut parchment paper - a total game-changer for frequent bakers and cooks. Find the ones I use HERE.
Storage
These cookies can be stored at room temperature for 5 days in an airtight container and for up to two months in the freezer.
Top tip
Use an ice cream or cookie scoop to get evenly-sized cookies.
Scrumptious Peanut Butter Popcorn Cookies (gf)
Equipment
- A rubber spatula
- A cookie scoop
- Parchment paper
Ingredients
- 1 stick unsalted butter
- ¼ cup peanut butter M&M's
- ¼ cup freshly popped popcorn
- ¼ cup semi-sweet chocolate chips
- ⅓ cup granulated sugar
- ⅓ cup brown sugar
- 1 teaspoon vanilla extract
- 1 ¼ cup gluten-free flour I like Cup4Cup
- 1 teaspoon baking powder
- 1 egg
- 1 teaspoon pink Himalayan salt
Instructions
- Preheat the oven to 350 degrees and line a baking sheet with parchment paper
- Cream the butter using an electric mixer. Add in the granulated sugar, brown sugar, and egg. Mix until combined.
- In a separate bowl, stir together the gluten-free flour and baking powder. Slowly mix this mixture into the butter mixture.
- Once the dry flour mixture is combined with the butter mixture, pour in the vanilla extract. Use an electric mixer to make sure the vanilla is completely distributed.
- Pour the peanut butter M&M's, chocolate chips, and popcorn into the dough and hand mix until combined.
- Scoop generous balls of cookie dough from the bowl and line on the baking sheet. Top with pink Himalayan salt.
- Bake in the oven for 20 minutes. Let the cookies cool and enjoy.
Notes
Food safety
- Never leave cooking food unattended
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