Decadent, buttery Indiana Popcorn Cookies: The perfect combo of sweet and salty, all wrapped up in a yummy cookie!

Veggies First Then Dessert: Indiana Popcorn Cookies

My home state of Indiana is the leading producer of corn in the United States. So when a cooking group I belong to, announced we would be making regional favorite recipes this week, I knew right away I would be sharing a recipe highlighting corn.

But, I wanted the recipe to be unique, so I went to one of my favorite sites, Taste of Home. I wasn't disappointed either, and found the perfect recipe for popcorn cookies! I was surprised that the cook who submitted the recipe, only lives about 35 miles from me! Small world, huh?

Indiana Popcorn Cookies: Veggies First Then Dessert

Popcorn in a cookie? Have you ever enjoyed chocolate covered pretzels, or salted caramel sauce? Then you'll be amazing at what buttery, salty popcorn can do for a chocolate chip cookie.

When I get a craving for a snack, sometimes I'm in the mood for something sweet, and other times, I want a salty treat instead. When I can combine the two into one though... I am beyond happy! These cookies are deliciously sweet and salty, with slightly crunchy edges, a soft center, and chewy texture. So good!

Indiana Popcorn Cookies - Veggies First Then Dessert

What recipes are popular where you live? This week Christie asked us to get creative and make a recipe that is found regionally. Be sure to check out our other #OurFamilyTable group members delicious recipes below!


Printable recipe

Indiana Popcorn Cookies

Ingredients

1/2 cup (1 stick) vegan butter, softened
1 cup sugar
1 large egg, room temperature
1 teaspoon vanilla extract
1-1/4 cups gluten-free all-purpose baking mix
1/2 teaspoon baking soda
Pinch of salt
2 cups popped popcorn, lightly crushed (Make sure to remove any unpopped kernels)
1 cup Enjoy Life dark chocolate chips
1/2 cup chopped pecans

Directions

Preheat oven to 350° F.
In the bowl of a stand mixer cream together butter and sugar until light and fluffy. Beat in egg and vanilla.
In a separate bowl, whisk together flour, baking soda and salt. Gradually beat into creamed sugar mixture.
Fold in popcorn, chocolate chips, and pecans with a rubber spatula.
Roll dough into balls about the size of a walnut and place 2 inches apart onto greased or silpat mat lined baking sheets. Flatten slightly, then bake for 13-15 minutes, or until edges are golden brown.
Allow to cool on baking sheet for 5 minutes, then transfer to wire racks to cool completely.

Makes about 2 1/2 dozen cookies

Veggies First Then Dessert: Popcorn Cookies


NOTES
  • Recipe source: Taste of Home
  • Regular all-purpose flour may be used, if gluten isn't an issue for you, as well as regular butter and chocolate chips if you can tolerate dairy.
  • Store cookies in an airtight container at room temperature.


Veggies First Then Dessert: #ourfamilytable

Welcome to #OurFamilyTable, where we share Recipes From Our Dinner Table. Come find all of the delicious goodness on our Pinterest board. Are you a blogger who's interested in joining the fun? Visit our group page and request to join!

Regional Favorites



WANT TO SAVE THIS RECIPE FOR LATER? PIN IT TO YOUR FAVORITE PINTEREST BOARD AND FOLLOW ME AT Veggies First Then Dessert FOR MORE DELICIOUS RECIPES! 

Veggies First Then Dessert - Indiana Popcorn Cookies

Did you make this recipe?

Tag @tuelltimeadventures on Instagram and hashtag it #veggiesfirstthendessert, or let me know what you thought of it in the comments below.


0 Comments