3 to 3½cups popped popcorn (buttered with 1tbsp butter and lightly salted)
1cup white chocolate chips
1cup candy corn
Instructions
Preheat oven 350ºF. Cover a baking sheet with parchment paper. Set aside.
Cream brown sugar, granulated sugar and softened butter on a high speed with a hand or stand mixer for 5 minutes. Add egg and vanilla extract and mix until combined. Mix flour and baking soda in a separate bowl. Add to wet mixture in ⅓rds, until completely incorporated.
Gently fold in the white chocolate chips and popcorn. It will seem a little odd - a lot of popcorn, little dough - but keep gently folding until it's incorporated. (Popcorn will break some and that's okay!)
Using a medium ice cream scoop (about 2tbsp), place dough 2" apart on the prepared baking sheet. Push 3 to 4 candy corns into each ball. Try to push them in as much as possible without penetrating the bottom of the ball. Bake for 6 to 9 minutes or until bottoms begin to turn gold. Cookies will seem raw, but allowing them to bake on cookie sheet for 5 minutes out of oven will be perfect! After this, transfer to a wire rack and allow cookies to cool. Store an an airtight container for up to 5 days or freeze for up to 2 months.
Notes
If candy corn is not your thing simply omit them! Peanuts would be a good addition as well!
Recipe by pretty plain janes at https://prettyplainjanes.com/2016/10/16/candy-popcorn-cookies/