Photo of Popcorn–chocolate chip cookies by WW

Popcorn–chocolate chip cookies

Points® value
Total Time
25 min
15 min
10 min
Air-popped popcorn is the fun, delicious addition to an otherwise straightforward chocolate chip cookie. It lends a little chew to each bite, plus its unmistakable roasted-corn flavour. If you don’t have an air popper, simply place a couple tablespoons of popcorn kernels in a paper bag, fold over the edges, and microwave for 1 to 2 minutes. If you’ve forgotten to set out your butter to soften, you can grate it on a box grater into your mixing bowl for instantly soft shreds.


Unsalted butter

¼ cup(s), softened

Canola oil

2 tbsp(s)


½ cup(s)

Vanilla extract

1 tsp(s)


1 large

Whole wheat pastry flour

1 cup(s)

Baking powder

¾ tsp(s)

Table salt

¼ tsp(s)

Plain air popped popcorn (prepared without oil)

2½ cup(s), lightly crushed

Mini semisweet chocolate chips

¼ cup(s)


  1. Preheat oven to 350°F. Line 2 baking sheets with parchment paper.
  2. In a large bowl, beat butter with a mixer at medium speed until light and fluffy, about 1 minute. Add oil, sugar, and vanilla; beat at medium speed 1 minute. Beat in egg. In a medium bowl, whisk together flour, baking powder, and salt. Add flour mixture to butter mixture; beat at low speed just until combined. Add popcorn and chocolate chips; beat at low speed just until combined.
  3. Scoop batter onto prepared baking sheets by tablespoonfuls to form 24 cookies. Bake at 350°F until lightly browned around edges, 10 to 12 minutes. Remove to wire racks; serve warm or at room temperature.
  4. Serving size: 1 cookie


SERVING SIZE (1 cookie) 80 Cal, 4 g Total Fat, 2 g Sat Fat, 42 mg Sod, 10 g Total Carb, 6 g Sugar, 5 g Added Sugar, 1 g Fib, 1 g Prot.