• Preparation Time 25 minutes (including popping corn)
  • Baking Time 14 minutes
  • Makes about 50 cookies
  • Freezing Excellent


Follow our interactive recipe guides for fool-proof instructions that will make baking a breeze.


  • Topping
  • ½ cup SUGAR IN THE RAW® Natural Turbinado Sugar
  • ½ tsp kosher or sea salt
  • Cookie Batter
  • 2 tbsp Crisco® Canola or Vegetable Oil
  • ¼ cup popcorn kernels or 4 cups (1 L) popcorn
  • 1 cup butter, softened
  • 1 cup packed brown sugar
  • ¾ cup sugar
  • 2 eggs
  • 2 tsp vanilla extract
  • 3 cups Robin Hood® Nutri Flour Blend® Tastes Like White
  • 1 tsp baking powder
  • 1 tsp baking soda
  • ½ tsp salt
  • 1 pkg CHIPITS SKOR Toffee Bits

Serving Size: about 50 cookies


Serving Size: about 50 cookies

  • Preheat oven to 350°F (180°C). Line baking sheets with parchment paper.
  • Cookie Batter: Place oil and popcorn kernels on the bottom of a medium saucepan. Cover pan leaving lid slightly ajar and place over medium heat. When popping slows, remove pan from heat. Remove any unpopped kernels. Cool.
  • Cream butter and sugars together until well combined. Beat in eggs and vanilla.
  • Combine flour blend, baking powder, baking soda and salt. Add to butter mixture. Mix until flour mixture is incorporated into butter mixture. Fold in toffee bits and popcorn just until combined.
  • Topping: Combine sugar and salt in a small bowl. Set aside.
  • Roll 1 heaping tbsp (15 mL) of dough into a ball and coat in reserved sugar mixture. Place 2” (5 cm) apart on prepared baking sheets. Press dough down slightly.
  • Bake in preheated oven, 12-14 minutes or until lightly golden. Transfer cookies to wire cooling rack and cool completely.


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