Cookies and cream popcorn is an addictive sweet and salty treat of popcorn coated in white chocolate and Oreo cookies!

If you like my cookies n cream popcorn, you’ll have to try my marshmallow caramel popcorn and churro popcorn next! They’re both quick to make and perfect for snacking on during movie nights!

Why you’ll love this recipe:

Cookies and cream popcorn is one of my go to recipes for when I need something quick and easy to take to a party or to whip up for a movie night at home. It’s as simple as popping the popcorn, coating it in white chocolate, and sprinkling in some crushed Oreo cookies.

This is a delicious no-bake snack or dessert that can be made in less than 10 minutes and only requires 4 ingredients! It’s fast, easy, and fun to munch on! Everyone LOVES this popcorn.

Ingredients you’ll need:

Popped popcorn
White Chocolate chips
Vegetable oil
Oreo cookies- crushed

If you’re a fan of cookies and cream, then you’ll love this popcorn. It’s loaded with bits of chocolate cookies from the Oreos with creamy vanilla throughout. It’s sweet from the white chocolate and cookies, salty from the popcorn, and oh-so delicious!

Whether you’re craving something sweet after dinner or need a mid-afternoon snack to curb your cravings, cookies and cream popcorn has you covered with its satisfying crunch and irresistible flavor!

How to make the best cookies and cream popcorn:

Pour your popped popcorn into a large container or mixing bowl and set aside.
In a microwave safe bowl, combine white chocolate chips and vegetable oil. Microwave in 30 second intervals, stirring in-between until the chocolate is melted and smooth.
Pour the white chocolate into your bowl of popcorn, then mix to combine. If your container has a lid, you can put that on and shake to coat.
Add your Oreo cookies to the bowl of a food processor and pulse to crush the cookies into tiny crumbs. You can also crush them with a Ziploc bag and rolling pin if you don’t have a food processor.
Evenly sprinkle the Oreo crumbs onto the chocolate coated popcorn, then toss to coat.
Transfer the popcorn to a baking sheet lined with parchment paper or a silicone mat to cool completely before storing or enjoying!

If you’re a lover of all things sweet and salty, try using movie theater butter as the base in this recipe. It may seem a little odd a first, but don’t knock this combo until you try it! No matter what variety of popcorn you choose, the simple flavors of cookies and cream will keep you coming back for more!

This popcorn is perfect for a last-minute sweet tooth and will definitely become one of your favorite movie night snack foods! I also love it for parties or just a simple dessert at home. It’s best enjoyed day of but can be stored in an airtight container at room temperature for up to 3 days.

My top tips:

POPCORN VARIETY: You’ll need roughly 6 cups of popcorn for this recipe- but it’s up to you how you pop it! Feel free to pop your own using about 1/4 cup kernels, use a microwave bag, or buy pre-popped popcorn in a bag. If you like sweet and salty, opt for a popped bag of movie theater butter popcorn!
MELTING THE CHOCOLATE: White chocolate can be a little temperamental when melting, so it’s important to gently melt the white chocolate and vegetable oil in 30 second intervals to prevent the chocolate from seizing or clumping.
VEGETABLE OIL: I like adding vegetable oil to the white chocolate to thin it out a little and make it more suitable for evenly coating the popcorn. You could also use coconut oil for a similar result.
FOOD PROCESSOR VS ZIPLOC BAG: If you don’t have a food processor to crush the Oreos, you can do it by hand! You’ll just add your Oreos to a large Ziploc bag and use something heavy, like a rolling pin, to smash the cookies into crumbs!
COATING THE POPCORN: You can use a large mixing bowl, or large container to coat the popcorn in the chocolate and toss with Oreo cookie crumbs. The only upside to using a container is that you can pop the lid on and shake the popcorn around to coat easily. If you’re using a mixing bowl, just be sure it’s large enough to have room for stirring the popcorn around.
COOLING: I recommend transferring the coated popcorn to a baking sheet to finish cooling. This prevents the popcorn from clumping together and ensures all the chocolate has set before storing or enjoying!

Looking for more easy snacks? Try these out!

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