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Buttered Popcorn White Chocolate Chunk Cookies Recipe

Buttered Popcorn White Chocolate Chunk Cookies Recipe

By Sheri Silver

There are three things I must have when at the movies:

  1. Fountain Diet Coke
  2. Small popcorn
  3. Some manner of chocolate-y candy (preferably Milk Duds, but Sno-Caps or Raisinets will do in a pinch)

I don’t know about you, but my movie experience is not complete without that sweet-salty-crunchy combination of popcorn and candy. Which is why I can say, with some certainty, that these are now my new very favorite cookies: Buttered Popcorn White Chocolate Chunk.

I had come across this recipe for buttered popcorn cookies before, but held off making them because I couldn’t imagine the popcorn staying crisp after sitting in the baked cookies for a day or so. And really, is there anything worse than chewy popcorn? But I eventually weakened — and I’m SO glad I did. These cookies are delicious, elevated to even greater heights by the addition of white chocolate chunks and a sprinkling of sea salt flakes. My family and I could not stop digging in, and even days later the popcorn was still crunchy.

The recipe itself is super-easy, and I’ve included my favorite no-mess way to make popcorn from scratch in the microwave (you’ll never make it any other way again!). So go bake up a batch of these cookies and fire up the DVD player (fountain soda optional)!

Some more interesting posts:

Crunchy Caramel Popcorn Bars

Popcorn S'Mores

Buttered Popcorn White Chocolate Chunk Cookies

adapted from Eats Well with Others

Makes: 2 1/2 – 3 dozen



  • 1/4 cup popcorn kernels
  • 1 tablespoon butter, melted
  • 1/4 teacup salt


  • 1/2 cup butter, room temperature
  • 1/2 cup sugar
  • 1/2 cup dark brown sugar
  • 1 egg
  • 1/2 teaspoon vanilla
  • 1 cup flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 12 ounces white chocolate, coarsely chopped (can substitute with white chocolate chips)
  • sea salt flakes (for garnish, such as Maldon)


1. Pre-heat oven to 375 F. Line 3 baking sheets with parchment paper.

2. Place kernels in a paper lunch bag; fold the top over a few times. Place the bag in your microwave and cook for 1-3 minutes, or until there are only a few seconds between pops. Pour popcorn into a large bowl and toss with melted butter and salt. Remove any unpopped kernels.

3. In the bowl of your mixer beat butter and both sugars until light and fluffy; beat in egg and vanilla.

4. Add flour, baking soda, and salt to mixer; beat just until blended. Add popcorn and chocolate; beat on lowest speed just until incorporated (a few seconds).

5. Drop dough by tablespoons onto your prepared baking sheets, spaced about 2″ apart. Sprinkle with a bit of sea salt flakes. Bake for 10-13 minutes, or until golden brown. Remove from oven and let cookies cool on the baking sheets for 5 minutes before transferring to wire racks to cool completely. Store cookies at room temperature in an airtight container, layered in between parchment paper.