Under the Big Top Sandwich Cookies

Sep 12, 2018 | Desserts, Recipes

Looking for a new twist on some old classics? This combination of popcorn and cookies may be just the ticket!

Yield: 36 cookies
Prep and bake time: about 1 hour



  • 1 c. unsalted butter, softened
  • 1 1/2 c. granulated sugar
  • 1 extra large egg
  • 1 tsp. vanilla extract
  • 2 1/4 c. all-purpose flour
  • 1/2 tsp. baking powder
  • 1/2 tsp. Kosher salt
  • 1 package microwave EXTRA BUTTER popcorn, popped and ground
  • turbinado sugar for sprinkling


Preheat over to 350 degrees F. Line cookies sheets with parchment paper or a nonstick baking mat. Cream together butter and granulated sugar until light and fluffy, about 3 minutes. Add egg and vanilla; mix until well-combined. Stir in flour, baking powder, salt and ground popcorn. Chill for 30 minutes or longer; form into 1 – 1 1/2 inch balls.

Roll dough balls in turbinado sugar before baking. Place cookie dough onto baking sheet, spacing about 1 1/2 to 2 inches apart. Lightly press each cookie down. Bake for 8 to 10 minutes or until lightly browned.



  • 1 stick butter
  • 1/2 cup extra-crunchy peanut butter
  • 1 teaspoon vanilla
  • 8 oz. confectioners sugar (half box)


Melt butter and peanut butter in saucepan over low heat; add vanilla and combine. Add confectioners sugar and beat thoroughly. When cool enough to handle, knead until mixture is stiff. Form into log and slice. Place a slice between two cookies and lightly press together to form sandwich cookie.

This recipe was inspired by childhood memories of Circus treats (peanuts, popcorn and fudge).

Indiana Grown ingredients: Yoder Popcorn, B Happy Peanut Butter, Seven Sons Eggs, Risin’ Creek Creamery

Submitted by: Beverley Weaver Rossell
Indiana Grown Culinary Creations Contest