TIP: We used Lolly Gobble Bliss Bomb Nutty Caramel Popcorn but any caramel-flavoured popcorn can be used for this recipe. Store cookies in an airtight container for up to one week.

Ingredients

250g unsalted butter, chopped, at room temperature

¾ cup caster sugar

¾ cup firmly packed brown sugar

1 tsp vanilla extract

2 eggs, at room temperature

2 cups plain flour

1 tsp baking powder

175g packet Nutty Caramel Popcorn (see Tip)

¾ cup Milk Choc Bits

Method

Grease and line two large oven trays with baking paper.

Beat butter, sugars and vanilla in small bowl with an electric mixer until light and fluffy. Beat in eggs, one at a time, until just combined. Transfer to a large bowl.

Stir in sifted flour and baking powder until combined. Stir in popcorn and chocolate.

Spoon ¼ cup portions onto prepared trays about 6cm apart.

Cook in a moderately slow oven (160C) for about 20 minutes, swapping trays halfway through, or until lightly golden. Remove. Cool on trays.