Caramel Popcorn Cookies

1 1/4 cups granulated sugar
1/2 cup brown sugar
1/2 cup unsalted butter, softened
1 teaspoon vanilla extract
1 large egg
7.9 ounces (about 1 3/4 cups) all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1/3 cup finely crushed hard caramel candies (such as Werther’s Original; about 12 candies)
1/8 teaspoon salt
1 mini bag plain microwave popcorn
Parchment paper

Preheat oven to 350°. Combine granulated sugar, brown sugar, butter, and vanilla in a large
bowl; beat with a mixer at medium speed until fluffy. Add egg; beat just until blended.
Beat in flour, baking soda, and 1/4 teaspoon salt.

Stir crushed hard caramel candies and 1/8 teaspoon salt into cookie dough. Prepare microwave
popcorn according to package directions. Stir 3 cups prepared popcorn into cookie dough with
a rubber spatula. Drop dough by tablespoonfuls 2 inches apart on parchment paper-lined
baking sheets. Bake 10 to 12 minutes or until lightly browned.