Gluten Free Caramel Corn Chocolate Chip Cookies

I've been on a caramel corn craze lately. We had some left over caramel corn and I was really in the mood for chocolate chip cookies. Solution? Gluten free caramel corn chocolate chip cookies. Wow, say that 3 times fast:)

I started second guessing myself at first, I was thinking, is this going to be a huge caramel mess that will get all over the oven. The , I regained my sanity and decided that even if the don't turn out exactly as planned, they would still be pretty good. So I made a full batch and I am so glad I did.

In conclusion:
The Best Chocolate Chip Cookie Recipe + Caramel Corn = do it

Gluten Free Caramel Corn Chocolate Chip Cookies: 
1 1/3 cup gluten free all purpose flour
3/4 teaspoon xanthan gum (omit if your flour blend already contains it)
3/4 teaspoon baking soda
1/4 teaspoon kosher salt
1/2 cup light brown sugar
1/4 cup granulated sugar
1/2 cup vegetable shortening
1 large egg + 1 large egg yolk (beaten)
2 teaspoon vanilla extract
3/4 cup chocolate chips tossed with 1/2 teaspoon cornstarch
1/2 cup caramel corn

1. Preheat oven to 325. Line baking sheets with parchment paper and set aside. In the bowl of a stand mixer fitted with the paddle attachment, combine flour, xanthan gum, baking soda, salt, brown sugar, and granulated sugar. Add the shortening, egg + yolk, and vanilla, mixing well after each addition. The dough should be soft, but hold it's shape.
2. Add the chocolate chips and stir into the dough. Add caramel corn, and with a wooden spoon ( or your hands) mix to incorporate.
3. Bake for 7-10 minutes, or until the cookies are slightly golden at the edges. Make sure not to over-bake!
4. Enjoy

Source: Inspired by Annie's Eats

Caramel Corn-Cassidy's Cravable Creations

Chocolate Chip Cookies-Amy's Mixing Bowl

{Simple Homemade} Caramel Corn

 I was surprised at how easy making homemade caramel corn was. Almost too easy. You could easily sit down, watch a movie, and eat the entire batch without blinking an eye. It's so easy and addicting that I kinda, sorta, possibly did that. This recipe is full of pure yumminess. (I enjoy making up my own words:)

Wanna know how I came up with this recipe? Funny story, actually. Well, in an attempt to make homemade Twix bars, let's just say that didn't work. Annnnd, don't worry, I will attempt to make it once again. I will just use a different shortbread recipe (Because no one wants to eat shortbread that taste's like pudding and looks like...well I'm sure you can imagine that:) But luckily  the caramel turned out great and I needed something to put it on. *Light Bulb* Then I had the delicious thought -caramel corn! It turned out better than I ever would have thought. Also it takes 15 minutes to make. 

This is how I "flipped" the popcorn to avoid smashing it

{Simple Homemade} Caramel Corn:

1.5 Tablespoon butter (shortening works too)
1/4 cup brown sugar
2 Tablespoon maple syrup
1 Tablespoon honey
1/4 teaspoon vanilla extract
pinch of salt 
3 cup popcorn

1. In a medium saucepan on medium heat stir butter, brown sugar, maple syrup, and honey. Bring to boil and mix occasionally.
2. Take off heat and allow to cool 2 minutes. Add vanilla and salt and stir.
3. Place the popcorn onto a flat surface preferably with edges. I used the bottom of a cake carrier.
4. Pour caramel onto popcorn and "flip" with a spatula, careful not to smash the popcorn!
5. Enjoy!

Notes: Store in a cool, dry place. Also, if you need a caramel recipe, omit the popcorn and this recipe works great anywhere you would normally use caramel (turtles, brownies, etc.)

Slightly adapted from: Cassidy's Cravable Creations