- 2/3 cup (packed) brown sugar
- 1/2 cup granulated sugar
- 1/2 cup (1 stick) unsalted butter, softened
- 1 teaspoon vanilla extract
- 1 egg
- 1 cup all-purpose flour, sifted
- 1/4 teaspoon baking powder
- 1/4 cup malted milk powder, sifted
- 1 teaspoon sea salt
- 2 cups store-bought caramel popcorn
- 1 cup salted roasted almonds, chopped
- Dark hot chocolate, to serve
- Preheat oven to 325°F. Place the sugars, butter and vanilla in the bowl of an electric mixer and beat on high speed for 5 minutes or until pale and creamy. Scrape down the sides of the bowl, add the egg and beat until well combined. Add the flour, baking powder, malted milk powder and salt and beat until just combined. Add the popcorn and almonds and fold to combine.
- Shape 2-tablespoon portions of the dough into balls and place on large baking sheets lined with non-stick parchment paper, flattening slightly and allowing room to spread. Bake for 15–18 minutes or until the cookies are golden. Allow to cool on sheets before serving with the hot chocolate.