Popcorn Bucket Cookies
Published Dec. 1, 2025
- Total Time
- About 1 hour, plus chilling and cooling
- Prep Time
- 15 minutes
- Cook Time
- 50 minutes, plus chilling and cooling
- Rating
- Comments
- Read comments
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Ingredients
- 2½ cups/320 grams all-purpose flour
- 1½ teaspoons kosher salt (such as Diamond Crystal)
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- 1cup/226 grams unsalted butter, at room temperature
- ¾ cup/160 grams packed dark brown sugar
- ½ cup/100 grams granulated sugar
- 1egg plus 1 yolk, at room temperature
- 2½ cups movie theater candy, such as Raisinets, M&Ms, Kit Kats, Reese’s Pieces, cut into smaller pieces if in bars (See Tips)
- ¾ cup/120 grams toffee bits, such as Heath
- ¼ cup/56 grams unsalted butter, melted
- 4cups popped popcorn (See Tips)
- More candy, if desired (See Tips)
- Flaky sea salt
For the Dough
For Forming
Nutritional analysis per serving (30 servings)
247 calories; 13 grams fat; 8 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 29 grams carbohydrates; 1 gram dietary fiber; 19 grams sugars; 3 grams protein; 119 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a large bowl, whisk together the flour, salt, baking powder and baking soda. In a large mixing bowl with a hand mixer or in the bowl of a stand mixer fitted with a paddle attachment, beat together the butter and both sugars on medium speed for about a minute until evenly combined and noticeably lighter in color.
- Step 2
Add the egg and yolk, and mix on medium-high speed for another minute until the mixture is fluffy and the sugars have mostly dissolved. Add the dry ingredients and mix on low until most of the flour has been incorporated, with a few dry pockets remaining. Add the candy and the toffee bits, and mix in with a spatula or wooden spoon by hand until evenly distributed and all the flour has been absorbed into the dough.
- Step 3
Using a 2-tablespoon/1-ounce scoop, scoop a heaping (about 50-gram) amount of dough and place on a rimmed baking sheet or other flat surface. Once all of the dough has been scooped, cover and refrigerate for 1 hour.
- Step 4
Heat oven to 350 degrees. Line 2 rimmed baking sheets with parchment paper and brush them with the melted butter. Place popcorn in a large mixing bowl and, using your hands, coarsely crush it so the pieces are about the size of peas (some variance is fine). Working one scoop of dough at a time, brush the top of the mound with melted butter, press the buttered side into the crushed popcorn to coat the top and place on the prepared baking sheet. Repeat with the remaining dough, placing each ball on the pan about 2 inches apart. (There should be 8 per half-sheet pan, but any remaining prepared dough can be covered and put back in the refrigerator until ready to bake.) Bake for 12 to 16 minutes, rotating the pans halfway through, until the cookies have spread slightly and start to take on golden-brown edges.
- Step 5
If desired, carefully press any leftover candy sparsely into the tops of the freshly baked cookies, while they’re still hot, for a more aesthetic look. Sprinkle with flaky salt and let cool for 5 minutes before transferring to a wire rack to cool completely. Store leftovers in an airtight container for up to 4 days.
- Chocolate-coated and hard-shell candies (such as M&Ms or Reese’s Pieces) work best as mix-ins for the dough. Gummy candies, such as gummy bears and Sour Patch Kids, should not be mixed into the dough. Instead, it should be pressed into the tops of the freshly baked cookies (per Step 5), since it will melt and cause the cookies to spread unevenly.
- While any popped popcorn will work, freshly popped works best. Movie-theater-style microwavable popcorn is preferred for its salty, buttery taste, as well as its freshness, but stovetop or store-bought popcorn works great, too.
Private Notes
Comments
2 words: Pop. Rocks.
This must've been inspired by the floor at the movie theater.
These were surprisingly delicious and so fun to make! Don’t knock ‘em til you’ve tried ‘em. I used Trader Joe’s equivalents for Reese’s, m&m’s, Raisinets, Heath bar, and Kit Kats, plus sea salt caramel chips. And the sour patch kids on top really worked well with the popcorn. My kids call them Buddy the Elf cookies.
These are fun, delicious, and really nostalgic! Tip: to avoid spending so much money on all of the candy, I went to the bulk candy bins at my grocery store and probably saved about $20 (why are name-brand Raisinettes $6?!).
Could this recipe be completed up to (and including) step 3 and freeze those dough portions until ready to bake?
rhirhi - you ask if cookies can be made through step 3 and frozen. Watch the video of Vaughn making these (link is at top of recipe page) and at about 5:54 as he is putting scooped balls onto parchment lined tray he says if you don't want to take them off you can freeze them and bake later. I guess my question would be when you take the scooped cookie 'balls' from the freezer, how does one butter coat and press popcorn into frozen dough balls? I might take them to that point then freeze.
Can the dough balls be refrigerated overnight and completed the next day?