Buttered Popcorn Cookies – The Smitten Kitchen Cookbook
Smitten Kitchen is one of my all time favorite cooking blogs. Deb Perelman, the writer, is engaging to read and I always find the recipes she posts easy to follow and delicious. Plus, the photographs are always really, really beautiful. So it’s no surprise that my poor Smitten Kitchen cookbook is so sad looking. The wear and tear on this bad boy has nothing to do with the books quality and everything to do with the amount of use I’ve gotten out of it!
The recipe for buttered popcorn cookies is one of the few I hadn’t made from this cookbook. Because I don’t really have a sweet tooth and am a pretty big failure at baking, the sweeter recipes tend to not make the cut when I’m making my weekly menu. On this particular weekend though, I had a little girl who was grounded from electronics and some seriously crappy weather outside and this just seemed like a perfect recipe for my little helper. Plus it looked pretty hard to screw up and I already had all the ingredients.
The Smitten Kitchen recipe is like all the others in the book. Deb has taken the time to set the stage for the recipe with some sort of nice story, then it’s followed by a fairly easy recipe with a reasonable amount of ingredients. Winning combination in my book. These cookies took my helper and I about 30 minutes to make and we enjoyed them fresh out of the oven. The consistency of them is a bit hard to get used to because the popcorn texture is a more unexpected then you’d think. The recipe was good as it was, however I think it’d be even better with some chocolate chips!
The Smitten Kitchen Cookbook – Deb Perelman
Ease and Convenience – 4 – This recipe is almost impossible to screw up
Taste – 3 – The popcorn texture threw me off but the other members of my family liked them ok
Cookbook – 5 – This cookbook should be a part of any home cooks permanent collection and I’d highly recommend follow Deb’s great blog too! I am anxious to try out her newest cookbook.
Recipe – Buttered popcorn cookies from The Smitten Kitchen Cookbook, by Deb Perelman, adapted by Shawny
- 2 tablespoons vegetable oil
- 1/4 cup popcorn kernels
- 1/4 teaspoon table salt
- 1 tablespoon butter, melted
- 1/2 cup (1 stick) butter, softened
- 1/2 cup packed brown sugar
- 1/3 cup granulated sugar
- 1 large egg
- 1/2 teaspoon vanilla extract
- 1 1/4 cups all purpose flour
- 1/2 teaspoon baking soda
Make the popcorn first. I used a popcorn maker because I have one. If you don’t though, pour the oil into a large saucepan that has a lid and add the popcorn kernels, moving them around so they’re all coated and in one layer. Cover the pot then heat over medium-high heat. Once the kernels begin popping, keep moving the pan until the kernels have all popped, 5 to 7 minutes. Toss with salt and melted butter, then transfer to a bowl to fish out any kernels that didn’t pop all the way. Make sure not to skip that step.
Next you make the dough. Preheat the oven to 350. In a large bowl, cream together the butter, brown sugar, granulated sugar, egg and vanilla until smooth. In a separate bowl, whisk the flour and baking soda together. Stir the dry ingredients into the wet. Next, fold the cooled popcorn in. It’ll seem like you have too much popcorn but you don’t, trust me!
Scoop little mounds of dough onto a parchment-lined baking sheet and bake for 10-12 minutes, until the edges are light brown. Let sit on the baking sheet for a few minutes before taking them off, otherwise they’ll be too gooey to move, because they have a ton of butter in them.