Print Recipe


For the popcorn

  • 1 tablespoons coconut oil or vegetable oil
  • 1/4 cup unpopped popcorn kernels

For the cookies

  • 2 ¼ cups all-purpose flour lightly spooned then leveled
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1/2 cup unsweetened cocoa powder
  • 1 cup granulated sugar
  • 1/2 cup light brown sugar packed
  • 1 cup melted unsalted butter cooled slightly
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1 ¼ cup milk chocolate chips preferably couverture chips
  • Popped popcorn kernels

To finish the cookies

  • 1/2 cup dulce de leche
  • Flaked sea salt


Pop the popcorn:

  • Add the popcorn and coconut oil to your popper of choice and follow manufacturer’s directions.
  • Alternatively, you can pop this situation old school. Add oil to a large pot, preferably stainless steel. When the oil starts to shimmer, add the popcorn kernels and toss gently to coat. Place the lid on the pot and  keep the lid on tight. Heat until you hear the kernels begin to pop. Shake the pan gently as the kernels pop. Continue shaking until there are no more popping sounds. Remove the popcorn from the heat and pour it into a bowl to cool.

Melt the dulce de leche:

  • Place the dulce de leche in a small microwavable bowl. Melt in the microwave in 10 second intervals. This can take about 4 intervals of 10 seconds. Alternatively, you can melt dulce de leche using the double broiler method (bowl atop a pot of simmer water).Transfer the melted dulce de leche to a piping bag, a cornet, or a zip-lock back with a tiny hole in it. Set aside in a warm place until ready to use.

Make the cookies:

  • Preheat the oven 350 Fahrenheit. Line 2 cookie sheets with parchment paper and set aside.
  • Combine the flour, baking soda, salt and cocoa powder. Mix with a fork to combine and also set aside.
  • In a bowl of an electric mixer fitted with a whisk attachment, combine the brown and granulated sugars, melted butter, eggs and vanilla extract, Mix over medium speed until combined, about 10 seconds.
  • Fold the flour into the sugar/egg mixture until just combined. If you see some dry flour bits, it’s cool. Slowly fold in the chocolate chips.
  • With a cookie scoop or a teaspoon, drop spoonfuls of cookie dough on prepared baking sheet, spacing the balls of dough about 1 ½ inches apart. With your thumb make a small indentation in the middle of each ball. Press about 3-4 popcorn kernels on top of each cookie.
  • Place cookies in the oven and bake the cookies for 8-9 minutes. At the 4-5 minute mark, open the oven and press the popcorn kernels into the melted dough. Continue baking until you hit the 8-9 minute mark.  This cookie will remain slightly soft and underbaked.
  • Once the cookies come out of the oven, while still warm, add a few more popcorn kernels.
  • Finish off with a drizzle of melted dulce de leche and a light sprinkle of sea salt.
  • Cookies will keep for about 3 days if covered tightly and stored in a cool, dry place.