Salted Toffee Popcorn Cookies

Three desserts packed ever so efficiently into one!

  • Prep time: 25 minutes
  • Baking time: 14 minutes
  • Makes: 50 Cookies
  • Freezing: Excellent

Ingredients

Cookie Batter
2 tbsp (30 mL) Crisco® Canola or Vegetable Oil
¼ cup (50 mL) popcorn kernels or 4 cups (1 L) popcorn
1 cup (250 mL) butter, softened
1 cup (250 mL) packed brown sugar
¾ cup (175 mL) sugar
2 eggs
2 tsp (10 mL) vanilla extract
3 cups (750 mL) Robin Hood® Nutri Flour Blend™ Tastes Like White
1 tsp (5 mL) baking powder
1 tsp (5 mL) baking soda
½ tsp (2 mL) salt
1 pkg (200 g) CHIPITS SKOR Toffee Bits
Topping
½ cup (125 mL) SUGAR IN THE RAW® Natural Turbinado Sugar
½ tsp (2 mL) kosher or sea salt

Preparation

1Preheat oven to 350°F (180°C). Line baking sheets with parchment paper.
2COOKIE BATTER: Place oil and popcorn kernels on the bottom of a medium saucepan. Cover pan leaving lid slightly ajar and place over medium heat. When popping slows, remove pan from heat. Remove any unpopped kernels. Cool.
3Cream butter and sugars together until well combined. Beat in eggs and vanilla.
4Combine flour blend, baking powder, baking soda and salt. Add to butter mixture. Mix until flour mixture is incorporated into butter mixture. Fold in toffee bits and popcorn just until combined.
5TOPPING: Combine sugar and salt in a small bowl. Set aside.
6Roll 1 heaping tbsp (15 mL) of dough into a ball and coat in reserved sugar mixture. Place 2” (5 cm) apart on prepared baking sheets. Press dough down slightly.
7Bake in preheated oven, 12-14 minutes or until lightly golden. Transfer cookies to wire cooling rack and cool completely.

Tips

1If you do not like sweet and salty, simply roll the cookies in SUGAR IN THE RAW Natural Turbinado Sugar without the salt.