10 cups Organic lightly salted popcorn
Chocolate Chippy Cookies:
6 tablespoons butter, room temperature
Peanut Butter Caramel Sauce:
1/2 cup creamy peanut butter
1 cup heavy cream
1/2 cup brown sugar
4 Tbs light corn syrup
Preheat oven to 350 degrees and line a baking sheet with parchment paper. In a large bowl using an electric hand blender, mix together the butter and egg until smooth. With the blender on medium speed, add the dry mix and blend until a dough forms. Gather dough into a flat disc and wrap with plastic. Chill 20 minutes or until firm.
Roll dough into tablespoon sized balls, press down lightly on the top of each cookie, then bake 12-14 minutes until the edges of the cookies begin to brown and the middle is set. Remove from oven, cool 5 minutes on the baking pan, then move to a wire rack to cool completely.
In a sauce pan over medium heat, melt together the peanut butter, heavy cream, brown sugar and corn syrup. Whisk until sugar is completely dissolved and the mixture begins to bubble. Remove from heat and set aside.
Working with 6-7 cookies at a time, break the cookies up into small chunks and place into a blender. Pulse cookies until they become the texture of sand. Repeat with the rest of the cookies, then place cookie crumbs in a large bowl and set aside.
Pour 10 cups of popcorn into a large bowl. Pour the caramel sauce onto the popcorn and toss with a rubber spatula until the popcorn is evenly covered in the caramel. Sprinkle on 1 1/2 cups of the cookies crumbs and stir again until the crumbs evenly coat the caramel corn. Add more cookie crumbs if desired, there will be some leftover.
Spread popcorn in one layer onto 2 sheet pans lined with parchment paper. Bake at 350 degrees for about 10-12 minutes. Allow cookie corn to cool 3 minutes on the sheet pan, then add another sprinkle of cookie crumbs and toss gently. Allow to cool completely, then break up the large pieces with your hands and enjoy!