Oreo Popcorn Recipe
If you love Oreos and you love popcorn, this Oreo Popcorn Recipe is your new sweet-and-salty obsession—no baking, just a quick, crunchy cookies-and-cream popcorn treat that’s perfect for movie night, parties, or snacking straight from the bowl.
I’m a 50-year-old mom and now very proud grandma, and around here, popcorn is a love language. This cookies and cream popcorn started as a “let’s just toss a few things together” movie night snack, and it turned into the one dessert popcorn recipe my family actually requests by name. It’s that mix of buttery popcorn, creamy white chocolate, and crushed chocolate cookies that makes everyone’s eyes light up.
What makes this Oreo popcorn a little special is how fast it comes together and how easy it is to tweak—more Oreos if you’re having a rough week, a little less chocolate if you’re watching sugar, gluten-free cookies if someone has an allergy. No oven, no mixer, no fuss. Just a big bowl, a microwave, and a few pantry staples.
And because popcorn is naturally whole grain and lower in calories than a lot of snacks (Americans eat about 45 quarts per person each year!), this feels like a fun middle-ground dessert. Is it health food? No. Is it a better choice than a heavy cake on a busy school night? I’d say yes.
Let me walk you through it.
Why You’ll Love This Oreo Popcorn Recipe
- Fast and fuss-free – Ready in about 15 minutes, plus a little cooling time.
- No baking needed – The stove or microwave does the work; no oven to preheat.
- Perfect for movie night – This sweet popcorn snack tastes like something from a fancy theater concession stand.
- Party-ready – Scoop it into cups or bags for birthdays, sleepovers, or game day.
- Budget-friendly treat – Uses basic pantry staples: popcorn, Oreos, and white chocolate.
- Customizable flavors – Change up the cookies, add sprinkles, or drizzle with dark chocolate.
- Kid-approved and adult-approved – The chocolate cookie popcorn flavor hits every age group.
- Great for gifting – Pack this easy popcorn dessert in cute bags or tins for holidays and teacher gifts.
Ingredients
Here’s everything you need to make a big bowl of creamy, crunchy Oreo popcorn.
- 10 cups popped popcorn
(About 1/2 cup unpopped kernels or 1 standard bag popcorn; use plain or lightly salted, no extra butter if possible.) - 18 Oreo cookies, roughly chopped or crushed
(Regular, Double Stuf, or any “cookies and cream” style sandwich cookie.) - 1 1/2 cups white chocolate chips
(Or white candy melts for a smoother coating—Ghirardelli, Guittard, or store brand all work.) - 1 tablespoon coconut oil or butter
(Helps the chocolate melt smooth and coat more evenly.) - 1/2 teaspoon vanilla extract
(Optional, but adds a cozy bakery smell and flavor.) - 1/4 teaspoon fine sea salt
(Balances the sweetness; skip if your popcorn is already salty.) - Optional toppings:
- 1/4 cup mini chocolate chips or crushed chocolate bars
- Extra 4–5 Oreos, chopped, for sprinkling on top
- Festive sprinkles for holidays or birthday parties
Ingredient tips:
- Popcorn: Air-popped popcorn gives you a lighter, crispier dessert. Microwave popcorn works, but choose a “light” variety so it’s not greasy.
- Oreos: Chill them for 10 minutes before crushing so you get nice chunks instead of cookie dust.
- White chocolate: If your white chocolate tends to seize, candy melts or almond bark stay smoother.
Directions
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Pop the popcorn and prep your pan
Pop your popcorn using your favorite method—air-popper, stovetop, or microwave. Measure 10 cups and spread it on a large baking sheet lined with parchment paper or a silicone mat. Pick out any unpopped kernels so nobody breaks a tooth. -
Crush the Oreos
Place the Oreo cookies in a zip-top bag and crush them with a rolling pin or the bottom of a measuring cup. Leave a mix of small crumbs and larger chunks; that texture is what makes cookies and cream popcorn so fun. -
Melt the white chocolate
Add the white chocolate chips and coconut oil (or butter) to a microwave-safe bowl. Microwave in 20–30 second bursts, stirring after each, until smooth and glossy. This usually takes 60–90 seconds total. Stir in the vanilla extract and salt. -
Combine popcorn and Oreos
Add most of the crushed Oreos (save a small handful for the top) to the popcorn on the baking sheet. Toss gently with your hands or a large spatula so the cookies are scattered throughout. -
Drizzle the chocolate coating
Pour the melted white chocolate in a thin stream over the popcorn and Oreo mixture, trying to hit as much popcorn as possible. Use a spatula or clean hands to toss and coat everything lightly. Work fairly quickly—the chocolate sets fast as it cools. -
Add toppings and finish mixing
While the coating is still tacky, sprinkle on the reserved Oreos, mini chocolate chips, and any sprinkles you’re using. Give the Oreo popcorn one more gentle toss so the extras stick to the chocolate. -
Let it set
Leave the tray at room temperature for 20–30 minutes, until the chocolate firms up and the popcorn no longer feels sticky. If your kitchen is warm, you can slide the tray into the fridge for about 10 minutes. -
Break apart and serve
Break up any big clusters with your hands. Transfer your Oreo popcorn recipe masterpiece to a big serving bowl, or portion it into individual cups or treat bags.
Servings & Timing
- Yield: About 10 cups of Oreo popcorn
- Prep Time: 10 minutes
- Cooling Time: 20–30 minutes
- Total Time: 30–40 minutes
For a party, I plan on 1 to 1 1/2 cups of dessert popcorn per person, depending on what else I’m serving.
Variations
You know what? This easy popcorn dessert is basically a blank canvas. Here are some fun twists:
- Mint Oreo Popcorn – Use mint Oreos and add 1/4 teaspoon peppermint extract to the melted chocolate.
- Birthday Party Popcorn – Use Golden Oreos, colorful sprinkles, and a few mini marshmallows.
- Cookies and Cream S’mores Popcorn – Toss in mini marshmallows and crushed graham crackers with the Oreos.
- Dark Chocolate Drizzle – After the white chocolate sets, drizzle melted dark chocolate over the top and let it harden.
- Peanut Butter Oreo Popcorn – Swirl 1/4 cup melted peanut butter into the white chocolate, then coat the popcorn.
- Gluten-Free Version – Use gluten-free sandwich cookies and gluten-free popcorn kernels.
Storage & Reheating
Oreo popcorn doesn’t usually last long at my house, but here’s how to keep it fresh if you have more self-control than we do.
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Room Temperature:
Store fully cooled popcorn in an airtight container or zip-top bag for up to 3 days. Keep it in a cool, dry place away from sunlight so the chocolate doesn’t melt. -
Refrigerator:
You can refrigerate it if your kitchen runs warm, but it may pick up moisture and lose a bit of crispness. If you chill it, eat within 2–3 days. -
Freezer:
Technically you can freeze it in a well-sealed container for up to 1 month, but the texture of the popcorn softens. If you try this, let it sit at room temperature for 20–30 minutes before serving. -
Re-crisping Tip:
If the popcorn gets a little soft, spread it on a baking sheet and let it sit uncovered at room temperature for a couple of hours. It often perks back up. -
Make-Ahead:
Make this sweet popcorn snack up to 24 hours ahead for parties. Just store it tightly covered once it’s completely cool.
Notes From My Kitchen
- Salt really matters. A tiny pinch of salt keeps this dessert popcorn recipe from tasting one-note sweet. If you taste it and think, “Good, but something’s missing,” that something is probably salt.
- Don’t overcoat. It’s tempting to drown everything in chocolate, but too much coating can make the popcorn heavy and soggy. You want a thin, even layer.
- Work in batches for huge crowds. If you’re doubling or tripling the recipe for a party popcorn treat, make it in batches so every piece gets a nice coating. Two trays are better than one overcrowded pan.
- Control the crumbs. If you prefer larger cookie chunks, stir half the Oreos into the popcorn and sprinkle the rest right on top after drizzling the chocolate. That way they don’t break up as much.
- Use what you have. I’ve made this with leftover holiday cookies, broken ice cream cones, and even crushed pretzels. The concept is very forgiving.
FAQs
Can I use microwave popcorn for this Oreo Popcorn Recipe?
Yes. Use a plain or lightly salted microwave popcorn, and avoid strongly flavored ones like extra butter or kettle corn, so the cookies and cream flavors shine.
How do I keep the white chocolate from seizing or clumping?
Microwave slowly in short bursts and stir often. Make sure your bowl and spoon are completely dry—any water can make the chocolate grainy.
Can I cut the sweetness a little?
Absolutely. Use fewer Oreos, add extra plain popcorn, or drizzle with some dark chocolate, which adds a slight bitterness that balances the sweet.
Is this Oreo popcorn safe for nut allergies?
The base recipe has no nuts, but always check your white chocolate and cookie labels. If someone has a severe allergy, choose brands processed in nut-free facilities.
Can I make this Oreo popcorn recipe dairy-free?
Yes. Use dairy-free white baking chips and a neutral oil instead of butter. Many dairy-free sandwich cookies work just like Oreos.
How far ahead can I make it for a party?
For the best crunch, make it the day of or the night before. Store it in an airtight container once it’s cool and set.
Why did my popcorn turn chewy?
Too much moisture or too much chocolate can weigh it down. Next time, use a little less chocolate, make sure the popcorn is fully cooled, and store it in a tight container once it’s dry.
Can kids help make this recipe?
Yes, and they love it. Let adults handle the hot chocolate, but kids can crush the Oreos, toss the popcorn, and sprinkle toppings.
Conclusion
This Oreo Popcorn Recipe is one of those simple, joyful treats that feels special without a lot of work—crunchy popcorn, creamy white chocolate, and those familiar Oreo crumbs in every bite. It’s cookies and cream popcorn you can whip up on a random Tuesday night or serve in pretty bags for a birthday or holiday party.
If you try this chocolate cookie popcorn at home, let me know how it goes—leave a comment, share your own twist, or tell me whether your crew likes more Oreos or more popcorn. And if you enjoy easy popcorn desserts, you might also like experimenting with caramel popcorn or a peanut butter chocolate version next.
Oreo Popcorn
Ingredients
- 10 cups popped popcorn about 1/2 cup unpopped kernels or 1 standard bag; plain or lightly salted, no extra butter if possible
- 18 Oreo cookies roughly chopped or crushed; regular, Double Stuf, or similar sandwich cookies
- 1 1/2 cups white chocolate chips or white candy melts for smoother coating
- 1 tablespoon coconut oil or butter helps the chocolate melt smoothly
- 1/2 teaspoon vanilla extract optional
- 1/4 teaspoon fine sea salt skip if popcorn is already salty
- 1/4 cup mini chocolate chips optional, for topping; or use crushed chocolate bars
- 4–5 extra Oreo cookies optional, chopped, for sprinkling on top
- sprinkles optional, festive sprinkles for decoration
Instructions
- Pop the popcorn using your preferred method (air-popper, stovetop, or microwave). Measure 10 cups of popped popcorn and spread it on a large baking sheet lined with parchment paper or a silicone mat. Remove any unpopped kernels.
- Place 18 Oreo cookies in a zip-top bag and crush them with a rolling pin or the bottom of a measuring cup until you have a mix of small crumbs and larger chunks.
- Add the white chocolate chips and coconut oil or butter to a microwave-safe bowl. Microwave in 20–30 second bursts, stirring after each, until smooth and glossy (about 60–90 seconds total). Stir in the vanilla extract and fine sea salt.
- Add most of the crushed Oreos (reserve a small handful) to the popcorn on the baking sheet. Toss gently so the cookies are evenly distributed throughout the popcorn.
- Pour the melted white chocolate in a thin stream over the popcorn and Oreo mixture, aiming to coat as much popcorn as possible. Use a spatula or clean hands to toss and lightly coat everything. Work quickly as the chocolate will begin to set as it cools.
- While the coating is still tacky, sprinkle on the reserved crushed Oreos, mini chocolate chips, and sprinkles if using. Give the mixture one more gentle toss so the toppings stick to the chocolate.
- Leave the tray at room temperature for 20–30 minutes, until the chocolate has firmed and the popcorn no longer feels sticky. If your kitchen is warm, refrigerate the tray for about 10 minutes to speed up setting.
- Break up any large clusters with your hands. Transfer the Oreo popcorn to a large serving bowl or portion it into cups or treat bags for serving or gifting.
