A big thank you to Jeremy from our Facebook community for sharing this unique cookie recipe from Milk & Mode!
To make the popcorn: Heat oil over medium-high heat in a large saucepan until hot. Add the kernels, and cover, shaking the pan to make sure all the kernels are in contact with the bottom of the pan. As soon as you hear the first few kernels pop, shimmy the pan until all of the kernels pop (5 minutes or so). Remove from heat, add melted butter and salt, and transfer to bowl.
Dough: Preheat the oven to 350 degrees. In a large bowl, beat together butter, sugars, egg and vanilla until smooth. Whisk flour and baking soda together. Stir flour mixture into butter-sugar mixture, until combined. Fold in popcorn, making sure to get dough well distributed. It’s okay if the popcorn breaks as you’re mixing, and don’t worry if it seems like there’s too much popcorn for the amount of dough. It all works out in the end.
Bake: Roll dough into mounds the size of a golf ball or slightly bigger. Place on a parchment lined baking sheet, making sure to leave a 2 inch gap between cookies. Bake for 10-12 minutes, or until edges are golden brown. Let cool for a minute or so on the baking sheet before transferring to a rack to finish cooling.
Makes about 24 cookies