Ingredients

Makes about 2 dozen cookies

• 2 sticks (8 oz/227g) unsalted butter
• ⅓ cup (95g) creamy peanut butter
• 1 ¾ cup (236g) all purpose flour
• ¾ cup (80g) oat flour
• 1 tsp baking soda
• 1 tsp kosher salt
• ¾ cup (150g) packed dark brown sugar
• ⅓ cup (65g) granulated sugar
• 2 eggs
• 1 Tbsp vanilla bean paste or extract
• 1 (4 oz/113g) bar of milk chocolate, chopped into small chunks (see note)
• 1 (4 oz/113g) semi sweet chocolate bar, chopped into small chunks
• 2 cups (80g) caramel corn, roughly chopped (plus more for topping)
• Flake salt, for topping

Instructions

1. In a small pan over medium heat, add butter and melt. Once melted, whisk butter continuously until the butter has browned, 5-7 minutes. Keep an eye on it as this can happen quickly!
2. Immediately transfer the butter to a large mixing bowl and whisk in the peanut butter. Let the butter mixture cool off a bit at room temp for 15 minutes.
3. Meanwhile, a small bowl, whisk flour, oat flour, baking soda, and kosher salt until combined. Set aside.
4. Once the butter has cooled for 15 minutes, add in both sugars to the butter and whisk to combine. Add in eggs, one at a time, whisking to fully incorporate after each egg. Stir in vanilla.
5. Mix the dry ingredients into the wet until just combined.
6. Fold in both chocolates and the popcorn.
7. Let the dough chill for 30 minutes in the fridge.
8. Preheat the oven to 350ºF. Line baking sheets with parchment paper.
9. Roll the dough into about 1 1/2 inch balls (45-50 grams each). Place cookies on the prepared sheet tray, about 2 inches apart. Flatten each cookie slightly into a thick disk. Top each cookie with more crushed popcorn.
10. Bake for 10-12 minutes until golden on the edges, but still chewy in the middle. They will seem somewhat underbaked in the middle when you first pull them from the oven. Sprinkle the cookies with flakey salt immediately after removing them from the oven.
11. Let cool on the tray for 5 minutes, then transfer to a wire rack to cool completely. Store cooled cookies in an airtight container.

Natalie’s Notes

Made October 6, 2025. DELICIOUS! The texture is perfectly cakey, the peanut butter is subtle and doesn’t hit you in the face, and the dough is super easy to work with. I used all semisweet chocolate chips. The popcorn does get a little chewy when I would have expected it to add crunch. Next time I will try a different brand of caramel popcorn or leave it out.