Caramel Corn Cookies – a delicious recipe with sugar, vegetable shortening, caramel corn, egg, almond, flour. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat the oven to 350 degrees F and line 2 baking sheets with parchment paper.
2
Beat the sugar and shortening in a large bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes.
3
Add 1/3 cup chopped caramel corn and the egg and mix with a wooden spoon until well combined.
4
Stir in the almond extract, flour, baking powder, baking soda and the remaining 2/3 cup caramel corn.
5
Stir in the oats and coconut.
6
Drop spoonfuls of dough onto the prepared baking sheets, about 2 inches apart; bake until golden, 10 to 12 minutes.
7
Let cool 5 minutes on the baking sheets, then transfer to racks to cool completely.
8
Photograph by Anna Williams
314
kcal
Calories
4
g
Fat
62
g
Carbs
9
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: 1/2 cup sugar, 1/2 cup vegetable shortening, 1 cup caramel corn, chopped, 1 large egg, and more.
Yes, Caramel Corn Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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