These tender cookies are the perfect package for our gooey caramel filling.Subscribe ► http://foodtv.com/YouTubeGet the recipe ► https://foodtv.com/2N73lOBWelcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!Popcorn Sandwich Cookies with Salted CaramelRecipe courtesy of Food Network KitchenTotal: 1 hr 10 minPrep: 35 minCook: 35 minYield: Makes: 12 sandwich cookiesLevel: IntermediateIngredientsPopcorn Cookies:1 stick (4 ounces) unsalted butter, at room temperature1 cup sugar1 large room temperature egg1 cup all-purpose flour1/3 cup cornstarch1 teaspoon baking powder1/2 teaspoon kosher salt3 cups popped unsalted popcorn, very coarsely ground in a food processorSalted Caramel:1 1/3 cups sugar1/2 cup heavy cream1 tablespoon coarse sea saltDirectionsFor the popcorn cookies: Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper.Cream the butter and sugar with an electric mixer on medium speed in a large bowl until slightly lightened, 1 to 2 minutes. Scrape down the sides of the bowl and add the egg. Beat until well incorporated, about 30 seconds.Whisk the flour, cornstarch, baking powder, kosher salt and 1 cup popcorn together in a separate bowl. Place the remaining popcorn in another bowl and set aside. Add the flour mixture to the creamed butter and mix on low speed until it just comes together to form a dough. Scoop a level tablespoonful of the dough at a time and roll into a ball. Dip one side of the ball into the ground popcorn and place, popcorn-side up, on the prepared baking sheets, about 2 inches apart. Slightly flatten each ball with your hand.Bake until the cookies are slightly brown around the edges, 14 to 16 minutes. Allow the cookies to cool on the baking sheet for 5 minutes, and then remove to a rack to cool completely.For the salted caramel: While the cookies cool, add the sugar to a medium saucepan over medium heat. Allow the sugar to melt completely around the edges before starting to stir or it will crystallize. When the sugar turns dark amber, after about 10 minutes, quickly turn off the heat and carefully whisk in the heavy cream. Allow the foam to subside, and then add the coarse salt. Allow the caramel to cool until it begins to thicken, about 5 minutes.Spoon 1 tablespoon of caramel on the center of the bottom side of one cookie and carefully press closed with another cookie, making sure to push the caramel evenly to the edges.From Food Network KitchensSubscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.► FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp ► WEBSITE: https://www.foodnetwork.com ► FULL EPISODES: https://watch.foodnetwork.com ► FACEBOOK: https://www.facebook.com/FoodNetwork ► INSTAGRAM: https://www.instagram.com/FoodNetwork ► TWITTER: https://twitter.com/FoodNetwork #PopcornSandwichCookieswithSaltedCaramel #SweetEats #FoodNetworkPopcorn Sandwich Cookies | Food Networkhttps://youtu.be/EWZdk9PrOVI
