This is a collaborative post with Butterkist
Lately, I’ve been loving a bit of time in the kitchen and have been cooking all sorts from hearty autumnal stews to cake galore! So when Butterkist asked me to take part in their baking challenge, I jumped at the chance, not least because I have a big popcorn fan in the house. My stepson James, is just about to turn 13, and he loves nothing more than a little packet of popcorn after school…I have to say that most days I join him too!
Butterkist‘s classic toffee popcorn is such a favourite in our house and the taste of it still reminds me of when I was younger, watching movies with my brothers and sister in front of the TV. Recently they have brought out two new flavours, salted caramel and chocolate mallow, which we were delighted to try out. Our favourite was the chocolate mallow, which had a really distinctive flavour but I also thought the salted caramel had a delicate flavour to it and was very moreish.
So, we set to work with my mini sidekick in tow, and we had great fun creating our recipe for Butterkist. We decided to make triple chocolate cookies with a cluster of toffee popcorn on top…so yummy. These cookies are so easy to make and the perfect recipe to make with kids too, as they can get stuck in with helping with the stirring. I’ve only made a few sweet things with Emma but she absolutely loves it! I’ve also made a little vlog of our baking afternoon, and hope you enjoy…If you do use our recipe, don’t forget to tweet us the picture using the hashtag #bridiesbakes as we’d love to see.
Triple Chocolate Chip Cookies
200g soft brown sugar
100g softened butter
225g plain flour
140g milk chocolated melted
85g plain chocolate
85g white chocolate
1 packet Butterkist Toffee popcorn
- Heat oven to 180C and line 1-2 baking sheets with baking parchment.
- Mix the sugars and butter together with a wooden spoon, then add the egg, vanilla, flour and half the melted milk chocolate and mix together.
- Stir in the white and plain chocolate and a couple of handfuls of popcorn. Then use an ice-cream scoop or round tablespoon (like a measuring spoon) to scoop out balls of cookie dough and drop them straight onto the trays.
- Bake in batches for 8-10 mins until pale golden and still soft to touch – they will firm up as they cool. As soon as they are out of the oven, add a cluster of popcorn on top!