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AFTER SCHOOL KETTLE CORN CHOCOLATE CHIP COOKIES

Makes about 2 dozen cookies

INGREDIENTS

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

HERE’S HOW

  • 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.