Have you ever read through a cookbook and a recipe title just reached out and grabbed you? You KNOW you have to make it immediately? Yeah?  Me, too!

And this one – buttered popcorn cookies – from the Smitten Kitchen cook book was haunting me.  Calling out to me from the book sitting on the kitchen counter. Entering my dreams!!

All the ingredients were sitting in the pantry.  It seemed a shame not to make them after all their effort to get my attention.  So I did!


Sorta like eating caramel corn.  Sorta.  They were crispy and sweet with just a tad of salty from the popcorn.  They were good.

I made a couple of changes.  Subbed in some WW flour for the AP.  Used Splenda for the granulated sugar.  Used microwave popcorn (cause that’s all I had and didn’t want to go the store yet again).

If you are using bagged popcorn: place 2 Tbl veggie oil and 1/4 cup popcorn kernels in a saucepan over medium-high heat and pot until all the kernels have become popcorn. (about 6 – 8 minutes depending on your stove).  Toss with salt and 1 Tbl melted butter. You will need 4 – 4 1/2 cups total.

If you use microwave popcorn: use the buttered and use 4 – 4/12 cups of what you pop.

  • 1/2 cup butter, softened
  • 1/2 cup packed light brown sugar
  • 1/3 cup Splenda (instead of granulated)
  • 1 large egg
  • 1/2 tsp vanilla
  • 3/4 cup AP flour + 1/2 cup whole wheat flour  (Deb called for 1 1/4 cup AP flour)
  • 1/2 tsp baking soda

Pop the popcorn and let cool.

Cream the butter, brown sugar, Splenda, egg and vanilla in a large bowl until smooth.

Sift together the flours and baking soda then add to the sugar/butter mix.

Mix in the popcorn.  Deb said fold it in but it worked better to work it in gently with my hands because the butter/sugar batter is rather stiff.  Some of the popcorn will break up but that’s okay.

Place heaping Tbl of the batter on parchment lined cookie sheets about 2″ apart and bake for 10 – 12 minutes (mine took 13) at 350 degrees.  Let them sit on the sheet for a few minutes so they firm up before placing them on racks to cool.

I ended up with 40 cookies.

The recipe is on page 195 of Deb Perelman’s Smitten Kitchen. I am using this cookbook in the month of February for Cook Book Countdown.

“I’m linking this post with Cookbook Countdown hosted by Kitchen Flavours and Emily’s Cooking (Makan2) Foray.