When Butterkist challenged me to come up with my own Butterkist creation, my first thought was popcorn vodka, but then the boys were begging for cookies so I had to change my mind (darn). The new Butterkist Discoveries range includes a Hickory BBQ Pulled Pork version that I didn’t even get to try because the boys scoffed it all, a very delicious Sweet Chilli and Zesty Lime one that goes very well with white wine, as it turns out (I scoffed all of that one) and a Salted Caramel version that I hid so I could cook with it (I still think it would be amazing in vodka though).
Once you’ve got a standard cookie recipe, you can add more or less anything to it: I often add chopped nuts, chocolate, dried fruit, jelly beans… they all go really well. One thing I’d never tried, though, was popcorn. My first batch wasn’t a great success though – I cut down the flour thinking the popcorn would break down and compensate, but of course it doesn’t. Plus, it turns out that you really need to smoosh the popcorn a little bit. The resut was a kind of puddle of cookie with the pieces of popcorn standing very proud.
Delicious, but not aesthetically as pleasing, so I upped the flour and before adding the popcorn, put it into a plastic bag and gave it a little bash with a rolling pin to break it up. Much better.
For the cookies:
150g brown sugar
200g plain flour
50g Butterkist Salted Caramel Popcorn (broken up)
So firstly, cream the butter and sugar together, then add the egg.
Stir in the flour until the mixture is smooth, and than add in your smashed popcorn.
Drop spoonfuls of the cookie dough onto a non stick baking tray and bake for 10-12 minutes at 180C/gas 4. They should still be a bit soft in the middle.
I’m going to continue playing with these as I think they could benefit from the addition of some chopped white chocolate (couldn’t everything?).
Mahoosive thanks to Butterkist for sending us their delicious popcorn.