Popcorn Bucket Cookies
By Vaughn Vreeland · 1 hour · 30 cookies
A recipe by Vaughn Vreeland from NYT Cooking: its ingredients and steps as published. The introduction, tips, photos and reader notes are on the original.
Details
- ⏲️ Prep time: 15 minutes
- 🍳 Cook time: 50 minutes
- ⏱️ Total time: 1 hour
- 🍽️ Yield: 30 cookies
Ingredients
FOR THE DOUGH:
- 2 ½ cups/320 grams all-purpose flour
- 1 ½ teaspoons kosher salt (such as Diamond Crystal)
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- 1 cup/226 grams unsalted butter, at room temperature
- ¾ cup/160 grams packed dark brown sugar
- ½ cup/100 grams granulated sugar
- 1 egg plus 1 yolk, at room temperature
- 2 ½ cups movie theater candy, such as Raisinets, M&Ms, Kit Kats, Reese’s Pieces, cut into smaller pieces if in bars (See Tips)
- ¾ cup/120 grams toffee bits, such as Heath
FOR FORMING:
- ¼ cup/56 grams unsalted butter, melted
- 4 cups popped popcorn (See Tips)
- More candy, if desired (See Tips)
- Flaky sea salt
Directions
- In a large bowl, whisk together the flour, salt, baking powder and baking soda. In a large mixing bowl with a hand mixer or in the bowl of a stand mixer fitted with a paddle attachment, beat together the butter and both sugars on medium speed for about a minute until evenly combined and noticeably lighter in color.
- Add the egg and yolk, and mix on medium-high speed for another minute until the mixture is fluffy and the sugars have mostly dissolved. Add the dry ingredients and mix on low until most of the flour has been incorporated, with a few dry pockets remaining. Add the candy and the toffee bits, and mix in with a spatula or wooden spoon by hand until evenly distributed and all the flour has been absorbed into the dough.
- Using a 2-tablespoon/1-ounce scoop, scoop a heaping (about 50-gram) amount of dough and place on a rimmed baking sheet or other flat surface. Once all of the dough has been scooped, cover and refrigerate for 1 hour.
- Heat oven to 350 degrees. Line 2 rimmed baking sheets with parchment paper and brush them with the melted butter. Place popcorn in a large mixing bowl and, using your hands, coarsely crush it so the pieces are about the size of peas (some variance is fine). Working one scoop of dough at a time, brush the top of the mound with melted butter, press the buttered side into the crushed popcorn to coat the top and place on the prepared baking sheet. Repeat with the remaining dough, placing each ball on the pan about 2 inches apart. (There should be 8 per half-sheet pan, but any remaining prepared dough can be covered and put back in the refrigerator until ready to bake.) Bake for 12 to 16 minutes, rotating the pans halfway through, until the cookies have spread slightly and start to take on golden-brown edges.
- If desired, carefully press any leftover candy sparsely into the tops of the freshly baked cookies, while they’re still hot, for a more aesthetic look. Sprinkle with flaky salt and let cool for 5 minutes before transferring to a wire rack to cool completely. Store leftovers in an airtight container for up to 4 days.
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