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Home » Recipes » Cookies + Bars

Scrumptious Peanut Butter Popcorn Cookies (gf)

Mar 14, 2022 · Leave a Comment

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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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peanut-butter-popcorn-cookies

This recipe was inspired by my pantry cookies and pairs well with a glass of milk.

Jump to:
  • Ingredients
  • Instructions
  • Equipment
  • Storage
  • Top tip
  • Scrumptious Peanut Butter Popcorn Cookies (gf)
  • Food safety

Ingredients

peanut-butter-popcorn-cookies-process-shots
  • 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

peanut-butter-popcorn-cookies-process-shots

Cream the butter using an electric mixer. Add in the granulated sugar, brown sugar, and egg. Mix until combined.

peanut-butter-popcorn-cookies-process-shots
peanut-butter-popcorn-cookies-process-shots

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.

peanut-butter-popcorn-cookies-process-shots

Pour the peanut butter M&M's, chocolate chips, and popcorn into the dough and hand mix until combined. 

peanut-butter-popcorn-cookies-process-shots

Scoop generous balls of cookie dough from the bowl and line on the baking sheet. Top with pink Himalayan salt.

peanut-butter-popcorn-cookies-process-shots

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.

peanut-butter-popcorn-cookies

Scrumptious Peanut Butter Popcorn Cookies (gf)

Jones
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.
No ratings yet
Print Recipe Pin Recipe
Prep Time 20 minutes mins
Cook Time 20 minutes mins
Total Time 40 minutes mins
Course Dessert, Snack
Cuisine American
Servings 12 cookies

Equipment

  • An electric mixer
  • A rubber spatula
  • A baking sheet
  • 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

These cookies can be stored at room temperature for 5 days in an airtight container and for up to two months in the freezer. 
Keyword 3 ingredient chocolate bark, best gluten free cookie recipes, chocolate cookies, m and m mini cookies, peanut butter cookie, popcorn, popcorn cookie
Tried this recipe?Let us know how it was!

Food safety

  • Never leave cooking food unattended

See more guidelines at USDA.gov.

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