This Cookies and Cream Popcorn combines lightly salted air-popped popcorn, melted white chocolate, and crushed Oreos for an irresistible snack.
If you love cookies and cream as much as I do, this treat is for you. Oreos and popcorn are a natural match — crunchy, sweet, and easy to make. Using air-popped corn keeps the snack light while letting the white chocolate and cookie pieces shine.
This recipe uses air-popped popcorn, white chocolate chips, and crushed Oreos. The combination is wildly popular — every taste tester wanted more. Make a big batch if you’re sharing; it disappears fast.
I lightly salted the popcorn to balance the sweetness of the white chocolate — that salty-sweet contrast is exactly what makes this snack addictive.
If you prefer extra cookie pieces, add more Oreos — the ratio comes down to personal taste. I planned to add more but discovered my Oreo stash had been sampled before I started. Still delicious!
Ready for a simple snack everyone will love? Follow the recipe below — it’s quick, kid-friendly, and perfect for movie night or parties.
Cookies and Cream Popcorn
Pin
Rate
Save
Ingredients
- 12 cups air popped popcorn, (about ½ cup kernels, popped)
- 12 oz white chocolate chips
- 2 tsp coconut oil or shortening, to thin chocolate
- 12 regular Oreo cookies, crushed
Instructions
-
Pop the kernels using an air popper, season lightly with salt, and remove any unpopped kernels. Divide the popcorn between two large bowls.
-
In a microwave-safe bowl, heat the white chocolate chips with the coconut oil or shortening for 30 seconds. Stir, then heat another 30 seconds if needed. Stir until the chocolate is completely smooth and pourable. Divide the melted white chocolate between the two bowls of popcorn.
-
Evenly sprinkle the crushed Oreos over each bowl. For easy crushing, place the cookies in a zip-top bag and crush with a rolling pin prior to melting the chocolate so the pieces will adhere.
-
Gently fold the popcorn with a spatula until the white chocolate and cookie crumbs coat the popcorn evenly. Spread the mixture onto a baking sheet lined with wax paper, a silicone mat, or parchment paper.
-
Refrigerate until the chocolate firms up, then break the bark into pieces and serve.
Notes
Sharing this recipe with a link is appreciated. Copying and pasting full recipes or screenshots is prohibited. Content and photographs are copyright protected.
Did you make this?
Leave a rating below and follow for more ideas on social media.