Buttered popcorn cookies from The Smitten Kitchen Cookbook: Recipes and Wisdom from an Obsessive Home Cook (page 195) by Deb Perelman

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • stephen_kna028 on May 17, 2026

    Fun twist on a standard cookie.

  • Jviney on May 20, 2019

    These were fine...I might try adding a little salt to the top for some extra contrast to the cookie next time? They were sure fun to make with pre-schoolers; and that counts for something too!

  • Boffcat on February 24, 2017

    Good. I use caster sugar in place of granulated sugar, and light muscavado if I don't have light soft brown sugar. The cookies could take even more popcorn than stipulated. Sometimes I just leave the popcorn plain rather than dressing it with butter and salt, and I've also used shop-bought popcorn to save time (two individual bags of Tyrells salted popcorn). The recipe yields around 30 cookies for me.

  • michalow on June 28, 2013

    I, too, found myself wishing my popcorn was fluffier. With some kernels fat and crisp and others small and chewy, there were too many textures going on in these cookies.

  • vinochic on January 02, 2013

    I was disappointed with the recipe. My popcorn probably wasn't "fluffy" enough (ended up with small, chewy kernels) , but even the cookie dough itself was pretty bland.

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