|"Movie Theatre Cookies" or Buttered Popcorn and M&M Cookies with|
Vanilla Bean Fleur de Sel
|crispy cookie edges. extra buttery popcorn. colorful chocolate candies. fancy salt.|
For the Movie Theatre Cookies:
2 Sticks of Unsalted Butter, Softened
1 Stick of Unsalted Butter, Melted
½C Granulated Sugar (I used vanilla bean sugar, but it’s up to you)
1 ¾C Light Brown Sugar, Packed
1 Vanilla Bean, Split & Scraped for Seeds
2 Eggs + 1 Egg Yolk
¼t Butter Extract
1t Sea Salt
2C AP Flour
1 ½C Bread Flour (or you can substitute it for all AP Flour)
1 ½t Baking Soda
4C M&M Candies (I crushed up 1C of the candies with a rolling pin for candy bits)
6-8C Movie Theatre Buttered Popcorn (already popped, kernels removed)
Vanilla Bean Fleur de Sel, For Sprinkling (optional)
1. Preheat the oven to 350 degrees F and line a baking sheet with parchment paper and spray with Pam, then set aside.
2. In a small saute pan, melt the butter, and then set it aside to cool slightly before adding it to the mixing bowl. Cream the 2 sticks of butter & chilled melted butter with the sugar, brown sugar, and vanilla bean until light and fluffy (about 3 minutes). Scrape down the sides of the mixer then add the two eggs and egg yolk one at a time, incorporating each one completely before adding the next. Scrape down the bowl. Mix in the vanilla, butter extract, and sea salt.
3. In a separate bowl, whisk together the bread flour, AP Flour, and baking soda.
4. With the mixer on the lowest speed, slowly add the flour mixture to the butter mixture until just incorporated (don’t over mix).
5. Beat in the M&M candies until it’s completely incorporated and the chocolate is evenly dispersed throughout the dough. Lastly, lightly fold in the popped, buttered popcorn (this will take some time since the dough is quite thick and there are so many ingredients, but just keep working it in until it’s distributed throughout; it is alright if the popcorn breaks up some, but try to maintain most of its texture). Scoop the dough into medium-large balls (or I used an ice cream scoop), and then using your fingers, crimp the tops to make them more jagged (this will help them look more homemade and rustic). Because the cookies are quite large, I only put 6 cookies per sheet tray, so that when they cook & spread, they will not touch each other.
6. Sprinkle the vanilla bean fleur de sel on top of the cookie dough balls, then bake the for 10-12 minutes (cook them for 5-6 minutes, then rotate the pan 180 degrees, and cook for another 5-6 minutes), until it is slightly golden brown on the edges, but still soft (slightly undercooked) on the inside. Leave the cookies on the sheet tray for 10 minutes, so that the cookies will finish baking.
7. Once the cookies have rested on the sheet tray, move the finished cookies to a cooling rack, and let them completely cool completely before eating.