Directions

1. 1

   Preheat your oven to 350°F. Line two baking sheets with parchment paper or silicone baking mats and set them aside.

2. 2

   Place the unsalted butter in a microwave-safe bowl and heat on full power for 30–45 seconds, until it is almost completely melted with just a few soft pieces remaining.

3. 3

   In a large mixing bowl, whisk together the flour, baking soda, cornstarch, and salt. Set the dry mixture aside.

4. 4

   In the bowl of a stand mixer (or a large bowl with a hand mixer), beat together the melted butter, granulated sugar, brown sugar, and vanilla extract for 1 minute until well combined.

5. 5

   Add the eggs one at a time, beating briefly after each addition to incorporate.

6. 6

   Reduce the mixer speed to low and gradually add the dry ingredient mixture to the wet ingredients. Beat until just combined and a soft dough forms.

7. 7

   Fold in the popped kettle corn, chocolate chips, M&M's, and pretzel bits by hand using a rubber spatula until evenly distributed throughout the dough. At this point, you may bake immediately or chill the dough for 2–3 hours for thicker, chewier cookies.

8. 8

   Using a standard cookie scoop (about 1.5 tablespoons), form balls of dough and place them on the prepared baking sheets, spacing them at least 2 inches apart.

9. 9

   Bake for 10–12 minutes, rotating the baking sheet halfway through, until the edges of the cookies are golden brown.

10. 10

    Remove the cookies from the oven and let them cool on the baking sheet for 3–4 minutes, then transfer them to a wire cooling rack to cool completely.