Caramel Corn Cookies



not yet rated


add your rating
add a comment
Servings: 48
Yield: about 48 cookies
Prep Time: 35 mins
Recent Activity:
 
savings in
 
Ingredients
  • see savings
    On Sale
    1/2  cup 
    shortening
  • see savings
    On Sale
    1/4  cup 
    butter, softened
  • see savings
    On Sale
    1/2  cup 
    granulated sugar
  • see savings
    On Sale
    1/2  cup 
    packed brown sugar
  • see savings
    On Sale
    1/2  cup 
    yellow cornmeal
  • see savings
    On Sale
    1   teaspoon 
    baking soda
  • see savings
    On Sale
    1/2  teaspoon 
    salt
  • see savings
    On Sale
    1   
    egg
  • see savings
    On Sale
    1/4  cup 
    honey
  • see savings
    On Sale
    1   tablespoon 
    vanilla
  • see savings
    On Sale
    1 3/4  cups 
    all-purpose flour
  • see savings
    On Sale
    1   cup 
    miniature round caramel bits or butterscotch-flavor pieces
  • see savings
    On Sale
    1/2  cup 
    chopped honey-roasted peanuts
  • see savings
    On Sale
     
    Coarse sugar or turbinado sugar

Directions
1.
Preheat oven to 350 degrees F. Line a cookie sheet with parchment paper or lightly grease cookie sheet; set aside.
2.
In a large bowl, combine shortening and butter. Beat with an electric mixer on medium to high speed for 30 seconds. Add granulated sugar, brown sugar, cornmeal, baking soda, and salt. Beat until combined, scraping bowl occasionally. Beat in egg, honey, and vanilla until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour, the caramel bits, and peanuts.
3.
Place coarse sugar in a small bowl. Shape dough into 1-1/4-inch balls. Roll balls in coarse sugar to coat. Place 2 inches apart on the prepared cookie sheet.
4.
Bake in the preheated oven for 8 to 10 minutes or until tops are golden and edges are firm. Cool on cookie sheet for 2 minutes. Transfer cookies to a wire rack; cool. Makes about 48 cookies.
Storage
  • Layer cookies between sheets of waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.
Add Your Review
 Articles
25 Days of Christmas Cookie: Salted Caramel-Ginger Macaroons
... Christmas cookies taste even better? Of course we do! As long as we going to eat them anyway, they should... taste as good as possible. You probably already know that adding a pinch of salt to cookies makes them... taste better. But do you know why? As long as you're going to be eating cookies -- especially... read more...
DIY Grilled Corn Bar
...Grilled corn is one of those dishes that graces the table of every summer get-together at our house.... But a big family means lots of opinions about how to make that corn just right. Luckily, one thing my... love it with a simple slathering of butter, and everyone seems to love margarita-style grilled corn... read more...
Prime Produce: The Best Corn Recipes for Summer
... night with cookies--by a campfire if you can find one. Poblano, Corn, and Potato "Chowder" Salad...Whether served on the cob or off, the sweet flavor of corn complements savory dishes and sweet ones... inventive dishes such as ice cream, pizza, and cakes. Fresh Corn Chowder Summer is a great time to use... read more...
how tos
Food Blogs We Love
see more blogs

shop our favorite products