Caramel Corn Cookies
Made with a cake mix and buttered popcorn, these cookies are made even more amazing with a drizzle of salted caramel.
Servings: 19 cookies
Ingredients
Cookies
- 1 box yellow cake mix {13.25 ounces}
- ⅓ cup butter {melted}
- 2 large eggs
- 1 cup buttered popcorn {broke down into smaller pieces}
Toppings
- ¼ cup salted caramel
- 48 kernels buttered popcorn
Instructions
- Preheat the oven to 350°.
- Combine the 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.
Notes
Store leftover cookies in an airtight container for up to 4 days.
Nutrition
Serving: 1cookie | Calories: 159kcal | Carbohydrates: 26g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 28mg | Sodium: 265mg | Potassium: 36mg | Fiber: 1g | Sugar: 14g | Vitamin A: 136IU | Vitamin C: 0.01mg | Calcium: 63mg | Iron: 1mg