Makes about 2 dozen cookies
1 stick (1/2 cup) butter, softened
1 cup packed light brown sugar
1 large egg
2 teaspoons vanilla extract
1-1/4 cups white whole-wheat or all-purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
4 cups popped JOLLY TIME® Healthy Pop® Kettle Corn Microwave Pop Corn
1 cup dark chocolate morsels or baking chunks
- Preheat oven to 350˚F. Beat the butter, sugar, and egg together in a large bowl with a wooden spoon or electric mixer until light and fluffy.
- Beat in the flour, baking powder and soda, and salt until well combined. Gently stir in kettle corn and chocolate.
- Form dough into 1-1/2 inch balls. Place on parchment-lined baking sheets; bake 8 to 10 minutes or until edges are set and centers are still slightly underdone (cookies will firm up as they cool and be chewy). Cool on baking sheets 5 to 10 minutes before removing to wire racks to finish cooling.
Cook’s Tip: Dough can be made ahead and refrigerated for up to 4 days. Bake the entire batch or just as many as you like.