I love cookies. That's no huge secret. And caramel corn. Not a secret either. So I decided that it was high time to squish them together. Plus, we’re knee deep in “Cookie Season” right now and if ya aren’t baking, ya ain’t livin’!
This year I have teamed up with Challenge Dairy and have enjoyed every minute of it, and this month I wanted to create a cookie that would be buttery and lovely but also delicious and different!
I think I came up with the perfect cookie! This is a Caramel Corn Crunch Cookie is not only a stunner, but is sure to be a hit on your Holiday Cookie Platter! And if you’re headed to a Cookie Swap Party this year, everyone will ooh and ahh over these gorgeous cookies!
This recipe isn’t typical. It is a sift cookie, but with crunch. And it’s topped with (and filled with) buttery caramel corn! You can make your own caramel corn or buy store bought. Either way will be great!
- 1 cup (2 sticks) Challenge Butter, room temperature
- 1 cup light brown sugar
- 1 egg, plus 1 yolk
- 1 Tablespoon milk
- 1 Tablespoon vanilla
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2¼ cups all-purpose flour
- 1¼ cups crispy rice cereal
- 1 cup toffee bits
- 5-6 cups Caramel Corn
Preheat oven to 350°F
Line a baking sheet with parchment or a silicone mat.
In bowl of stand mixer cream butter and sugar together, 1 -2 minutes until light and fluffy.
Add in egg, yolk, milk baking soda and salt. Beat until smooth and combined.
With mixer on low add in flour and mix until incorporated.
Stir in rice cereal and toffee bits until mixed in evenly and then finally 3 cups of Caramel Corn.
Scoop by heaping tablespoon onto lined baking sheet. Top with a small handful of Caramel Corn for garnish and additional crunch.
Bake 9-10 minutes until edges begin to golden. Allow to cool on baking sheet for 3 minutes and then transfer to wire rack to continue cooling.