Kowalski's Caramel Corn Cookies
Ingredients
1 ¼ cups
flour
¼ tsp.
baking powder
¼ tsp.
baking soda
½ tsp.
kosher salt
½ cup
Kowalski's Unsalted Butter, at room temperature
⅔ cup
dark brown sugar
½ cup
sugar
1
egg
2 tsp.
Kowalski's Organic Madagascar Vanilla Extract
4 oz.
Kowalski's Caramel Corn, roughly chopped
1 cup
smoked almonds, chopped
Directions
- Preheat oven to 325°.
- In a medium mixing bowl, whisk together flour, baking powder, soda and salt; set aside.
- In the bowl of an electric mixer, beat butter with sugars until light and fluffy.
- Add egg and vanilla; beat just until well combined.
- Add dry ingredients; beat on low speed just until flour is no longer visible.
- Fold in caramel corn and nuts.
- Drop 20 evenly sized rounded spoonfuls (or use a #40 cookie scoop) 2" apart on 2 parchment-lined baking sheets; flatten slightly with the back of a spoon.
- Bake pans one at a time in the preheated oven until just barely set and slightly puffy (about 15 min.), rotating pan halfway through.
- Remove from oven; let cookies rest on sheet pan for 2 min., then transfer to wire racks to cool completely.
Tasty Tip:
- Make these decadent cookies gift- and holiday-party-ready when you drizzle them with a bit of melted chocolate.
