Toffee + Popcorn + Cookies

by Kelly on August 6, 2012   

Heath Toffee Bars and popcorn, all in one little cookie

I can trace my inspiration for this cookie to two sources. The first was a recent trip to the Momofuku Milk Bar in Brooklyn with my daughter. First of all, who can resist the name of the place? It just sounds promising — milk and bar and…Momofuku, what? But the store comes from the crazy baker brain of Christina Tosi, pastry chef at the famous Momofuku restaurants, who concocts baked goods with names like Crack Pie, Cereal Milk Ice Cream, and Compost Cookies. Even though her Compost Cookie has pretzels and graham crackers (among other things), I imagined it was going to have popcorn so I got that on my mind. The toffee just came along with.

Second inspiration comes from Sylvia, who works with my husband — she may not realize it but she has accidentally put me to the challenge of creating a new cookie for the annual office summer barbecue. Last year I brought Mexican Chocolate Chip Cookies, which had been invented for the previous year. This year had to be new!

Toffee Popcorn Cookies | makes about 36

2 sticks unsalted butter, at room temperature
3/4 cup granulated sugar
3/4 cup dark brown sugar, tightly packed
1 egg
1/2 teaspoon vanilla
2 1/3 cups unbleached all-purpose flour
1/2 teaspoon baking soda
3/4 teaspoon salt
1 1/2 cups chopped Heath toffee bars
3 heaping cups lightly salted popcorn (pop about 1/4 cup of popcorn in 1 1/2 tablespoons of neutral oil)

Using a standing mixer, cream the butter. Add the sugars and beat at medium speed for 2 to 3 minutes. Scrape down the sides. Add the egg and vanilla and beat at medium speed for 7 to 8 minutes, scraping down the sides a couple of times.

If you use this type of standing mixer, use the paddle attachment

The butter/sugar/egg mixture will be very fluffy when it’s mixed for 7 or 8 minutes

In a bowl combine the flour, soda and salt. Add to the butter mixture and beat on low to just combine.

Don’t overmix the dough after adding the flour — beat just enough to moisten all the flour

Fold in the toffee pieces, then fold in the popcorn.

I used Heath toffee minis, and chopped them into chip-sized pieces

It’s easiest to fold in the toffee chips and popcorn by hand — it keeps the popcorn from breaking down too much

Form into balls and arrange in a single layer on a baking sheet. Cover lightly with plastic wrap and refrigerate for at least an hour, or up to overnight.

It’s easy to form the balls with your hands, or scoop them up with a spoon and arrange on the baking sheet

Here are the dough balls arranged for the refrigerator

Preheat the oven to 375°F. Grease a cookie sheet or use parchment under the cookies. Arrange the chilled cookie dough balls on the baking sheet, leaving several inches between each cookie. Keep the rest of the dough refrigerated.

Bake the cookies for 12 to 14 minutes, or until browning on the edges.

Leave room for the cookies to spread out somewhat

Cool the cookies on a rack.

They won’t stay on the rack very long!

Eat with gusto!

Kelly McCune © 2012
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