Cake Mix Cookies: Caramel Corn Cookies Recipe
Mash up desserts are always so much fun!! Combining two already delicious items into one amazing treat can be amazing. I am always on the lookout for how to take cookies to the next level and adding caramel corn sounded perfect! The end result is just as wonderful as I had imagined. A soft cake mix cookie with buttery popcorn sprinkled throughout is made only better with a generous drizzle of salted caramel. These Caramel Corn Cookies are a recipe I can’t wait to make again.
Popcorn is so good all on its own. In fact, if it were up to me popcorn would be what was served for dinner most nights.
A big bowl of popcorn and an ice cold Diet Coke is dinner perfection in my book.
The only thing that could make popcorn better is adding it to a cookie.
Every single bite of this cookie will have you wanting more, so make a batch of Caramel Corn Cookies for yourself.
Thank you so much for stopping by! This caramel corn cookies recipe contains affiliate links, I receive a small amount of compensation if you choose to purchase from my links (for example – as an Amazon Associate I earn from qualifying purchases). I only link to products that I know and love!
Free Email Series
Tips & tricks to achieve the most delicious cookies of your life!
How to make a Carmel Corn Cake Mix Cookie
Begin by adding the cake mix {I used a Yellow Butter mix}, eggs and melted butter to a bowl and combine.
I like to use a hand held mixer so that everything mixes together nicely.
The cookie dough will be wonderful and thick.
Now it is time to add the very best part! POPCORN!
I used microwave extra-butter popcorn because everything is better with butter.
Add about 1 cup of buttered popcorn to the dough.
Make sure that you break the popcorn down into smaller pieces so that it stirs in nicely.
Using a medium cookie scoop, scoop mounds of dough onto a silicone {or parchment} lined baking sheet.
How fun is it to have POPCORN in your cookies?
Bake in a 350 degree oven for 9-11 minutes or until the cookies are set.
It is so important to not over bake your cookies. Remove them from the oven and let them cool for 10 minutes on the baking sheet.
About 2 minutes after you remove the cookies from the oven, press 2 large kernels of popcorn into the top of each cookie.
I am living by the idea that the more popcorn you have…the better.
Once the cookies are completely cooled, drizzle them generously with salted caramel.
I used caramel that I purchased from the ice cream section of the grocery store.
These just might be one of the most fun cookies I have made to date and they were certainly a family favorite.
If caramel corn isn’t your thing then change it up with a popcorn you love and enjoy every bite.
What other Kinds of Popcorn can I use for these Caramel Corn Cookies?
- Cheddar Popcorn – it would create a super unique and fun flavor combination
- Kettle Corn – such a natural option because of its sweetness
- Butter Toffee – this would be great and you could skip the caramel drizzle and add chocolate
Do you love Cake Mix Cookies? Try these…
- Texas Sheet Cake Cookies
- Pecan Pie Cookie Bites
- Banana Pudding Cookie Cups
- Black & White Cookies
- Cream Cheese Cake Mix Cookies
Enter your email below and I’ll send it directly to your inbox!
Caramel Corn Cookies
Ingredients
Cookies
- 1-15.25 box yellow butter cake mix
- 1/3 cup butter {melted}
- 2 eggs
- 1 cup buttered popcorn {broke down into smaller pieces}
Toppings
- 1/4 cup salted caramel
- 48 large kernels buttered popcorn
Instructions
- Preheat oven to 350°.
- Combine yellow butter cake mix, melted butter and eggs in a large bowl. Mix together with a hand held mixer {or by hand} until you have a thick and beautiful dough.
- Add 1 cup of butter popcorn that has been broken down into smaller pieces to the dough and mix it in carefully.
- Using a medium scoop, scoop mounds of dough onto a baking sheet that is covered with silicone {or parchment} mat. Bake for 9-11 minutes. Remove from oven and allow them to cool for a couple of minutes, then add two large popcorn kernels to the top of each cookie. After the cookies are completely cooled, drizzle with caramel and serve. Store leftover cookies in an airtight container for up to 4 days.
