Cookies + Cream Popcorn

Cookies + Cream Popcorn // Feast + West

You should know by now that I really, really, really love popcorn. I definitely get it from my grandmother. From time to time, I even have social media conversations with friends who love popcorn as much as I do. (I have another good friend who despises it, though, so I don’t discriminate. All levels of popcorn love are welcome here.)

Thus, in planning the Bright Blog Bash, popcorn had to be included. My friend Amy of Club Narwhal (one of those popcorn-loving friends) had told me about a dessert popcorn she makes with almond bark and Oreos, so I asked her for the recipe. Boy, is it amazing.

Cookies + Cream Popcorn // Feast + West

I elaborated on Amy’s recipe a bit and ended up with this amazing Cookies + Cream Popcorn, which I served alongside my Sea Salt Caramel Popcorn at the party. The two kinds of popcorn were a great combination of sweet and salty, soft and crunchy. They fit in nicely with the black and white and gold color scheme, too.

Perhaps dessert popcorn is a bit of an unconventional thing to serve at a party, but I’d recommend giving this Cookies + Cream Popcorn a try. You can divvy it up into cello bags, tie them up with sparkly ribbons and give the popcorn as tasty holiday gifts. You could also use peppermint Oreos, gluten-free Oreos or another kind of cookie all-together for something a little different. However you do it, it’s pretty addictive, so you’d be the hero of your office. Just sayin’. // susannah

P.S. Check out Katie’s post about her beautiful holiday decor on Twin Stripe today!

Click below to see the recipe for Cookies + Cream Popcorn!

Cookies + Cream Popcorn // Feast + West

Cookies + Cream Popcorn // Feast + West

Cookies and Cream Popcorn

Yield: 10 cups
Prep Time: 40 minutes
Cook Time: 5 minutes
Total Time: 45 minutes

A bright and fun dessert popcorn for the holidays

Ingredients

  • 1/2 cup uncooked popcorn kernels OR 10 cups plain, popped popcorn
  • 1/4 cup vegetable oil
  • 1 cup (6 ounces) white chocolate chips
  • 1 package Oreo cookies (I used gluten-free Joe-Joe's from Trader Joe's)
  • pinch of salt

Instructions

Make the popcorn.

  1. In a medium saucepan, bring oil to a simmer over medium-low heat, stirring often.
  2. Add popcorn kernels in a single layer and cover saucepan with a lid. When the popcorn begins to pop (after about 2-3 minutes), shake the pot over the heat for about 3 minutes, until popping slows. Remove from heat immediately and let cool.

Make cookies and cream mixture.

  1. Line a baking sheet with parchment paper and spread the popcorn out in a single layer.
  2. In a glass, microwave-safe bowl, melt white chocolate chips for 20 seconds on 50% heat. Stir. Repeat until white chocolate is completely melted and smooth. Be careful not to overheat.
  3. While chocolate is heating, place cookies in a gallon zip-lock bag and smash them with a rolling pin until you have large broken chunks.
  4. Spread cookie crumbles over the popcorn, then drizzle with the white chocolate. Gently stir to combine evenly.
  5. Sprinkle with sea salt. Let the popcorn cool on the pan. If desired, break apart any large clusters. Store in an airtight container for up to 2 weeks.

Notes

Since originally publishing this recipe, I discovered a better way to pop popcorn kernels in the microwave. Check out the recommended products section to see my favorite silicone, microwave popcorn bowl. I fill the kernels to the bottom line and then cook on High for 2 minutes and 30 seconds. It's always perfect.

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Nutrition Information:
Yield: 20 Serving Size: 1/2 cup
Amount Per Serving: Calories: 60Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 0mgSodium: 41mgCarbohydrates: 4gFiber: 1gSugar: 1gProtein: 0g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram with the hashtag #feastandwestrecipes!

Cookies + Cream Popcorn // Feast + West

(Photos // Sara Logan Photography)

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