Blockbuster Cookies

Two movie snack classics--popcorn and Raisinets--get top billing in these showstopping treats

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Photograph by Carl Tremblay

Want to wow the audience at your next family film screening? These baked goodies are sure to earn rave reviews. We've taken popcorn and Raisinets out of the box and cast them in the surprising role of cookie add-ins. The brown-sugar-and-vanilla dough, similar to that of a chocolate chip cookie, provides the setting. The result is a treat with a crowd-pleasing blend of sweet and salty flavors.

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Photographs By Carl Tremblay

Step 1

Heat the oven to 325° and line two baking sheets with parchment paper. In a small bowl, whisk together the flour, the baking soda, and the salt.

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Photographs By Carl Tremblay

Step 2

In a large bowl, use a stand or hand mixer on medium speed to cream the butter until it's light and fluffy. Add both sugars and blend until they're well combined.

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Photographs By Carl Tremblay

Step 3

Crack one egg into a small bowl. Separate the white from the yolk of the second egg and add the yolk to the first egg. Discard the white or reserve it for another recipe. Add the eggs and the vanilla to the butter- sugar mixture and blend on medium-high until they're fully incorporated.

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Photographs By Carl Tremblay

Step 4

Add the flour mixture to the wet ingredients in three batches, blending well after each addition.

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Photographs By Carl Tremblay

Step 5

With a spatula, stir in the Raisinets, then gently fold in the popcorn

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Photographs By Carl Tremblay

Step 6

Use a medium cookie scoop to shape the dough into mounds (about 2 tablespoons each), and put nine of them, staggered, on each baking sheet. Bake the cookies until golden brown, about 14 minutes, turning the pans halfway through. Transfer the cookies to a rack to cool. Repeat the step to bake the remaining dough.

Originally published in the November 2012 issue of FamilyFun

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