Cookies + Cream Popcorn

This Cookies & Cream Popcorn is so crunchy, chocolatey and delicious! It’s the ultimate sweet-and-salty snack.

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 (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.

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. Y

ou 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 moreish, so you’d be the hero of your office. Just sayin’. // susannah

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

Cookies and Cream Popcorn

Yield: 10 cups

Prep Time: 40 minutes minutes

Cook Time: 5 minutes minutes

Total Time: 45 minutes minutes

Cookies and Cream Popcorn is a bright and fun dessert popcorn for parties.

5 from 1 vote

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ingredients

• ½ cup uncooked popcorn kernels OR 10 cups plain, popped popcorn
• ¼ 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 salt

instructions

Make the popcorn.

• In a medium saucepan, bring oil to a simmer over medium-low heat, stirring often.
• 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.

• Line a baking sheet ^* with parchment paper ^* and spread the popcorn out in a single layer.
• 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.
• 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.
• Spread cookie crumbles over the popcorn, then drizzle with the white chocolate. Gently stir to combine evenly.
• 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.

recommended products

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microwave popcorn popper bowl

silicone spatula turner

nutrition information

Yield: 10 cups

amount per serving:

Serving: 0.5cup Calories: 386kcal Carbohydrates: 49g Protein: 4g Fat: 20g Saturated Fat: 7g Polyunsaturated Fat: 5g Monounsaturated Fat: 7g Trans Fat: 0.1g Cholesterol: 4mg Sodium: 193mg Potassium: 180mg Fiber: 2g Sugar: 29g Vitamin A: 6IU Vitamin C: 0.1mg Calcium: 46mg Iron: 6mg

did you make this recipe?Please leave a comment on the blog or share a photo on Instagram with the hashtag #feastandwestrecipes!

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(Photos // Sara Logan Photography)