Homemade Caramel Popcorn Cookies Recipe

Bite into these Caramel Popcorn Cookies and you’ll be surprised—each cookie really captures the sweet, buttery crunch of caramel popcorn. Crisp on the edges, chewy in the center and studded with caramel popcorn, these cookies are a standout for holiday baking and everyday treats alike.

This cookie fills a gap in my recipe collection—once I made it, I realized it had been missing all along. The idea of folding caramel popcorn into cookie dough yields a nostalgic, playful treat that everyone will recognize and love.

The recipe is adapted from Joanne Chang’s book “Pastry Love”. The book is full of approachable recipes and thoughtful bakery techniques that make baking more accessible and fun for home bakers.

What I appreciate most about the book—and this recipe—is the balance between precision and welcome creativity. The method is straightforward, the results are reliably delicious, and the recipe invites small adaptations depending on the popcorn you choose or how finely you incorporate it.

About this Caramel Popcorn Cookies Recipe

• You can make the caramel popcorn from scratch following the steps below, or use a good-quality store-bought caramel popcorn if you prefer.
• To create rounder, more uniform cookies, pulse the caramel popcorn in a food processor before folding it into the dough.
• The cookie dough can be refrigerated for up to one week before baking, which also helps deepen the flavors.
• Baked cookies freeze well—store them in an airtight, freezer-safe bag for longer keeping.

Happy baking!

More recipes you might enjoy:

• Triple fudgy chocolate chip cookies
• Angel Apple Bars

One more thing…

If you bake these cookies, please tag @OneSarcasticBaker on Instagram—I’d love to see your versions and any adaptations you try.

3.50 from 2 reviews

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Caramel Popcorn Cookies

Prep Time
25 mins

Cook Time
40 mins

Servings
24 Cookies

Author
Dikla Levy Frances

Ingredients

Caramel Popcorn

• 1 TBS Vegetable Oil
• 1/4 Cup Unpopped popcorn kernels (60 g / 2 oz)
• 1 Stick Butter (113 g / 4 oz)
• 1/2 Cup Light brown sugar (100 g / 3.5 oz)
• 1/8 tsp Baking Soda
• 1/8 tsp Kosher Salt

Caramel Popcorn Cookies

• 1 1/2 Cup Light brown sugar (295 g / 10.5 oz)
• 14 TBS Unsalted butter, softened (200 g / 7 oz)
• 1 Large Egg
• 2 tsp Pure Vanilla extract
• 2 Cups All-purpose flour (280 g / 10 oz)
• 1 tsp Baking powder
• 1/2 tsp Baking soda
• 1 tsp Kosher salt
• 6 Cups Caramel popcorn

Instructions

Make the Caramel Popcorn

• Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
• In a large pot, add the oil and the unpopped popcorn kernels. Place over high heat.
• Shake the pot occasionally so the kernels are evenly coated. The popcorn is done when pops slow to about one every three seconds or less.
• Transfer the popped popcorn to a large bowl and set aside.
• In the same pot, melt the butter with the brown sugar over medium heat. Stir until the mixture becomes foamy and starts to deepen in color.
• Continue stirring and cook for about 1 minute to develop the caramel flavor.
• Remove the pot from the heat and stir in the baking soda and salt—this will lighten the caramel slightly and help it coat the popcorn.
• Pour the caramel over the popped popcorn and toss gently to coat evenly.
• Spread the coated popcorn on the prepared baking sheet and bake for about 15 minutes, rotating the pan halfway through so the caramel bakes evenly.
• Remove from the oven and allow the caramel popcorn to cool and crisp completely before using in the cookie dough.

Make and Bake the Cookies

• Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
• In a medium bowl, whisk together the flour, baking powder, baking soda, and 1/2 tsp of the kosher salt. Set aside.
• In the bowl of a stand mixer fitted with the paddle attachment, beat the softened butter and light brown sugar on medium-high speed until light and fluffy, about 5 minutes.
• Add the egg and vanilla to the butter-sugar mixture and mix to combine.
• Add the dry ingredients and mix on low just until incorporated. Fold in the cooled caramel popcorn on low speed until evenly distributed—avoid overmixing to keep the popcorn texture.
• Using a cookie scoop, portion the dough onto the prepared baking sheets, leaving about 2 inches (5 cm) between cookies for spreading.
• Sprinkle the remaining kosher salt over the tops for a bright contrast and bake for 12–15 minutes, rotating the pans halfway through baking for even color.
• Remove the cookies from the oven and allow them to cool on the pan for a few minutes before transferring to a wire rack to cool completely.