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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.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Dessert, Snack
Cuisine American
Servings 12 cookies

Equipment

Ingredients
  

  • 1 stick unsalted butter
  • ¼ cup peanut butter M&M's
  • ¼ cup freshly popped popcorn
  • ¼ cup semi-sweet chocolate chips
  • cup granulated sugar
  • 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
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