Savory Meets Sweet: Chicago Mix Cookies
This … look, I’m a bit competitive about baking (but with myself, not others) and someone told me popcorn in cookies wouldn’t work. So, I said: wanna bet? Which is how I’ve found myself working on perfecting Chicago Mix Cookies this weekend. Which isn’t as easy as it sounds because there is a DELICATE balance between salt and sweet happening here.
The idea of putting cheese in a cookie (yes, you read that correctly) – not a cracker, or a biscuit – is one of those things that happen in my kitchen when I’ve had TOO LONG to puzzle over a challenge.
So, in went the cheese (which I am happy to report you CAN taste in the final product) and then the caramel square … and then the popcorn decoration happened. These cookies are an interesting mix of this shouldn’t be good and holy yum they really are. They would make a GREAT entry in a holiday cookie swap because of their uniqueness (and really they are striking in their appearance … I guarantee at least one person will ask “is that popcorn?” because WHAT? ON A COOKIE?).
Cookies not your thing? Need something else to take to a holiday party this season? Never fear, dear campers, I GOT YOU. Enter the Sticky Gingerbread Bundt Cake. It’s delightfully spicy and will stand out against a sea of sweet treats that are sure to line party tables.
SIDEBAR: The second season of The Crown is here and started in on the episodes a bit later than I normally would have because I re-watched season one (I needed a refresher because my working knowledge of the monarchy is … not much). The best thing about season two is Matthew Goode – I rather adore him. AND if you’re also a Matthew Goode fan, you need – NEED – to catch him on The Wine Show (bless you Hulu, BLESS YOU).
1/4 cup brown sugar, packed
1/4 cup sugar
1/4 tsp salt
1/4 tsp baking soda
1/2 tsp baking powder
1 cup sharp cheddar cheese, shredded
1/2 cup old fashioned oats
1 cup flour
caramel pieces (I used the individually wrapped ones from Kraft), halved
Chicago mix popcorn
Preheat oven to 375F and line a baking sheet with a Silpat or parchment paper. In separate bowl combine flour, baking soda, baking powder, and salt.
Using the paddle attachment cream the butter and BOTH sugars together until light and fluffy. Add egg and mix thoroughly.
Add in oats, mixing until completely combined. Add cheese mixing to combine.
Slowly add in flour mixture until completely combined.
I used a #70 cookie scoop, but you can eyeball them (it’s about a TBSP) if you don’t have a scoop handy.
Space out on baking sheet so there’s two inches between balls.
Bake for 4.5 minutes and then carefully push a halved caramel into the center of the cookie and then bake for another 4.5 minutes (cookies should be golden brown and caramel completely melted). Top with popcorn pieces.
Let cool on baking tray for five minutes before removing to a rack.
Let cool completely before boxing up.
What do you think about popcorn on cookies? Are you going to give these a try?0