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–+ servings

Chocolate Chip & Popcorn Cookies

Renee' Groskreutz
If you’re going nut-free, here's a new kind of crispy crunch in a well-loved, lightly sweet classic cookie.
5 from 1 vote
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Prep Time 20 minutes
Cook Time 11 minutes
Total Time 31 minutes
Course Dessert
Cuisine American
Servings 18

Equipment

Ingredients
  

  • 1/2 c butter softened
  • 2 T vegetable shortening Crisco
  • 1 c brown sugar packed
  • 1 large egg room temperature
  • 1 t vanilla extract
  • 1-1/4 c fresh all-purpose flour
  • 1/4 t baking soda
  • 1/4 t baking powder
  • Dash salt
  • 2 c popped plain popcorn cooled and lightly crushed
  • 1 c semisweet or dark chocolate chips

Instructions
 

  • Preheat oven to 350F.   
  • Add popped popcorn to a large baggie and crush with a rolling pin. Remove any unpopped or burnt kernels.
  • Cream brown sugar and butter/shortening until light and fluffy, about  3 minutes. Beat in egg and vanilla. In a separate bowl, stir baking soda, baking powder, flour and salt together with a fork. Gradually add into creamed mixture and beat on low until well blended. Stir in chocolate chips and popcorn. Drop by tablespoons onto a greased cookie sheet about 2 inches apart Bake approximately 11 to 13 minutes or until golden. Do not overbake. 
  • Remove to a cooling rack and store in an airtight container after completely cool.
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