Oreo Popcorn Recipe

Oreo Popcorn Recipe

If you love sweet-and-salty snacks, this Oreo Popcorn Recipe is about to become your new movie night tradition—crunchy popcorn, creamy white chocolate, and crushed Oreos all in one easy no-bake treat.

What Is Oreo Popcorn (and Why Are We All Obsessed With It)?

Oreo popcorn—sometimes called cookies and cream popcorn or chocolate cookie popcorn—is a fun dessert popcorn recipe where fluffy popped corn gets coated in melted white chocolate and sprinkled with crushed Oreo cookies. Think of it as the mash-up of your favorite Oreo dessert snack and your go-to movie theater popcorn.

I started making this Oreo Popcorn Recipe a few winters ago when my kids were all home for the holidays, and everyone seemed to wander into the kitchen looking for “something sweet, but not too heavy.” This was my solution. No oven. No fuss. Just a big bowl of party popcorn treat that people can grab by the handful.

What makes it special is the texture: light popcorn, crunchy cookie bits, and those creamy white chocolate pockets that cling to everything. It’s festive enough for birthdays, holidays, and game nights, but simple enough for a random Tuesday when you’re curled up watching a show.

And while I’ll never call this “health food,” this sweet popcorn snack is lighter than a lot of rich cakes or heavy desserts—no frosting, no frying, no layers to assemble. Just a handful or two to satisfy that craving.

You can scale it up for a crowd, put it into little treat bags, or serve it in a big bowl. Around here, it disappears faster than I can say, “Save some for me, please.”

Why You’ll Love This Oreo Popcorn Recipe

Let me explain why this easy popcorn dessert has become such a regular in my house:

• No oven needed – It’s a completely no-bake easy popcorn dessert; your stove or microwave does all the work.
• Ready in about 20 minutes – Perfect for last-minute guests, movie nights, or when the sweet tooth hits.
• Kid- and teen-approved – Every age loves Oreos and popcorn; it’s a guaranteed crowd-pleaser.
• Budget-friendly snack – Popcorn kernels and a sleeve of Oreos stretch a long way, especially for parties.
• Flexible and customizable – Add sprinkles, drizzle dark chocolate, or mix in candies for your own twist.
• Great for gifting – Pack in cellophane bags or small boxes for holiday gifts, school events, or neighbor treats.
• Perfect make-ahead party popcorn treat – Stays tasty for days when stored correctly, so you can prep before the event.
• Easily doubled (or tripled) – Feeding a big group? Just scale everything up and use a larger bowl.

And honestly, it feels a little fun and nostalgic—like something you’d get at a carnival stand or a fancy movie theater, but you made it in your own kitchen.

Ingredients for the Best Cookies and Cream Popcorn

Here’s everything you need to make a big batch of Oreo popcorn. I’ll share simple substitutions and tips as we go.

Popcorn Base

• 8 cups popped popcorn (about 1/3 cup kernels or 1 regular bag plain microwave popcorn)
  • Use plain or lightly salted popcorn. Avoid buttery microwave popcorn for this recipe—it can make the coating greasy and clash with the sweet flavors.
• 1–2 tablespoons neutral oil (if popping on the stove; can use canola, avocado, or vegetable oil)

Cookie & Chocolate Coating

• 14–16 Oreo cookies, crushed
  • Regular Oreos work best. You can use Double Stuf if you love extra cream, but it makes the crumbs a bit softer.
• 1 ½ cups white chocolate chips or 12 oz white candy melts
  • Candy melts (like Ghirardelli or Wilton) are a little more foolproof and melt smoother, but chips work fine with a bit of patience.
• 1 tablespoon coconut oil or shortening (optional, helps thin the white chocolate and makes drizzling easier)
• ¼ teaspoon fine sea salt
  • Just a pinch keeps this sweet popcorn snack from tasting flat. It balances the sugar and brings everything to life.

Optional Add-Ins & Garnishes

These aren’t required, but they’re fun if you’re making dessert popcorn for a special occasion:

• 2–3 tablespoons mini chocolate chips (adds a little extra chocolate punch)
• 1–2 tablespoons festive sprinkles (great for birthdays or holidays)
• A drizzle of melted dark or milk chocolate (about ¼ cup, melted and drizzled over the top)

You know what? Don’t stress about the brand names here. Use your favorite vanilla candy coating or whichever white chocolate chips are on sale. The Oreos are the real star.

Directions: How to Make Oreo Popcorn Step by Step

This Oreo Popcorn Recipe is very forgiving, so relax and enjoy the process. Here’s exactly how I make it.

1. Pop the popcorn

1. Pop your popcorn using your preferred method.

   • Stovetop: Heat 1–2 tablespoons neutral oil in a large pot over medium heat. Add 1–2 test kernels; when they pop, add the rest and cover. Shake the pot occasionally until popping slows to several seconds between pops.
   • Microwave: Use a plain, unsalted microwave popcorn bag, or use a microwave popcorn bowl with loose kernels.

2. Transfer to a large bowl and remove any unpopped kernels.

   • This step matters. Biting down on a rogue kernel is not a fun surprise in a sweet treat.

2. Crush the Oreos

3. Add the Oreos to a plastic zip-top bag and seal it tightly.
4. Crush with a rolling pin until you have a mix of small chunks and crumbs.
   • Don’t turn them into dust—you want some texture. Think “pea-sized pieces and smaller.”

You can also pulse them a few times in a food processor, but stop early. It’s easy to overdo it.

3. Melt the white chocolate

5. Place the white chocolate chips or candy melts in a microwave-safe bowl. Add the coconut oil or shortening if using.

6. Microwave in 20–30 second bursts, stirring after each round, until melted and smooth.

   • It usually takes about 60–90 seconds total.
   • If it looks thick or slightly grainy, keep stirring; chocolate often smooths out as you stir.

If you have a double boiler and prefer that, you can absolutely melt your coating on the stove over gently simmering water.

4. Combine popcorn and coating

7. Pour the melted white chocolate over the popped popcorn.

8. Use a large spatula or your (clean) hands to gently toss the popcorn until most of it is coated.

   • Work slowly and fold from the bottom so you don’t crush the popcorn.
   • If your bowl is too full, work in two batches; it makes life easier.

5. Add the crushed Oreos

9. Sprinkle the crushed Oreos over the coated popcorn while the chocolate is still warm.

10. Toss gently again, aiming to distribute cookie bits throughout.

    • Some pieces will fall to the bottom—that’s normal. Those are cook’s treats.

If you’re adding mini chocolate chips or sprinkles, now is the time. Toss them in and very lightly fold them through.

6. Spread and set

11. Line a baking sheet (or your largest tray) with parchment paper.

12. Spread the Oreo popcorn out in an even layer. It doesn’t have to be perfect, just not piled too deep.

13. Let it sit at room temperature for 15–25 minutes, or until the chocolate has set and the popcorn feels dry to the touch.

    • If your kitchen is warm, you can slide the tray into the fridge for about 10 minutes, but don’t leave it in there too long; popcorn can pick up moisture and soften.

7. Break into clusters and serve

14. Break the popcorn into clusters once it’s set. Some pieces will form nice big chunks with cookies stuck all over them—that’s exactly what you want.

15. Transfer to a serving bowl or pack into treat bags, and enjoy your homemade cookies and cream popcorn!

Servings & Timing

• Yield: About 8 cups Oreo popcorn (6–8 snack servings)
• Prep Time: 10 minutes (popping and crushing)
• Assembly Time: 10 minutes
• Set Time: 15–25 minutes
• Total Time: About 35–45 minutes, most of it hands-off

This timing makes it a great last-minute party popcorn treat. You can start it before dinner, let it set while you eat, and serve it fresh during the movie.

Fun Variations on Oreo Popcorn

Once you’ve made this Oreo Popcorn Recipe once, you’ll start thinking of all kinds of ways to tweak it. Here are some of our favorites:

• Birthday Party Oreo Popcorn – Add bright rainbow sprinkles and use Golden Oreos for a “funfetti” vibe.
• Mint Cookies and Cream Popcorn – Use mint Oreos and add a tiny drop of peppermint extract to the melted chocolate.
• Double Chocolate Oreo Popcorn – Drizzle the finished popcorn with melted dark or milk chocolate and sprinkle on mini chocolate chips.
• Holiday Oreo Popcorn – Use red and green sprinkles at Christmas or pastel sprinkles at Easter and pack into themed bags.
• Gluten-Free Version – Use a gluten-free sandwich cookie brand (there are several good ones now) and verify your popcorn and candy coating are gluten-free.
• Salty-Sweet Twist – Stir in a small handful of pretzel pieces or lightly salted peanuts with the cookies.

You can also use other flavored Oreos—lemon, red velvet, seasonal ones—for different themes. It’s a very forgiving canvas.

How to Store Your Oreo Dessert Snack

Because this is popcorn-based, storage is all about keeping things crispy and dry.

• Room Temperature (Recommended):

  • Store Oreo popcorn in an airtight container or zip-top bag.
  • Keep it at room temperature, away from heat and humidity.
  • Shelf Life: Best within 2–3 days, though it’s often still tasty up to 4 days if well sealed.

• Fridge:

  • I don’t usually recommend the fridge for sweet popcorn snacks.
  • Refrigeration can cause condensation, which softens the popcorn.

• Freezer:

  • You can freeze it in a very well-sealed container for 2–3 weeks, but texture may soften slightly after thawing.
  • Thaw at room temperature in the closed container so moisture doesn’t land on the popcorn.

Make-Ahead Tips

• Make this dessert popcorn recipe up to 24 hours before serving for peak freshness.
• If you’re prepping for party bags, fill them the same day you plan to hand them out.
• For longer lead time, crush Oreos and pre-pop the popcorn, then store them separately and mix with the coating the day of.

Notes from My Kitchen (Little Things That Make a Big Difference)

After testing this Oreo Popcorn Recipe more times than I’d like to admit, here are the tips I always come back to:

• Don’t oversalt the popcorn. A little salt in the recipe is good; too much plus the sweetness can feel a bit confusing on the tongue. Plain or lightly salted is the sweet spot.
• Check for unpopped kernels twice. Once in the pot or bag, and again when you move the popcorn to your big bowl. That extra 30 seconds can save a trip to the dentist.
• Use gentle heat for the chocolate. White chocolate can be finicky and burn quickly. Short bursts and lots of stirring are your friends.
• Go easy on extra mix-ins. It’s tempting to toss in half the pantry, but too many extras keep the chocolate from coating the popcorn well. Stick to 1–2 small add-ins.
• Taste as you go. After tossing the cookies in, grab a piece. If you want more cookie flavor, sprinkle on another crushed Oreo or two.
• Line your baking sheet. Parchment paper saves you from having to scrape hardened chocolate off the pan later. Ask me how I learned that one.

And one more thing: let it fully set before packing it up. If you rush and seal it while still warm, steam can build up and soften the popcorn.

FAQs About Oreo Popcorn

Can I use microwave popcorn with butter?
You can, but I don’t recommend it. Butter-flavored popcorn can fight with the sweet, creamy flavor of the cookies and cream coating and may make the popcorn oily.

Can I use almond bark instead of white chocolate chips?
Yes. Almond bark melts beautifully and is actually very popular in dessert popcorn recipes. Use the same amount by weight and melt gently.

How small should I crush the Oreo cookies?
Aim for a mix of small chunks and crumbs. Too fine and it just turns the coating gray; too large and they fall off the popcorn instead of sticking.

Why did my white chocolate seize or get grainy?
It may have overheated or come in contact with even a little water. Next time, heat in shorter intervals and make sure your bowl and utensils are completely dry.

My popcorn got soft—what happened?
Most likely, it was exposed to moisture, humidity, or sealed while still warm. Spread it out on a tray again and let it air out a bit; it may crisp back up some, though it won’t be perfect.

Can I make this Oreo Popcorn Recipe dairy-free?
Yes, use dairy-free white chocolate chips or a vegan candy coating and a dairy-free sandwich cookie brand. The popcorn itself is naturally dairy-free.

Is this good for kids’ birthday parties?
Absolutely. It’s a fantastic party popcorn treat—you can match the sprinkles to the theme and portion it into little cups or bags, which kids love.

Can I cut the recipe in half?
Yes, this recipe halves (and doubles) very easily. Just keep the same ratios and use a smaller bowl if you’re cutting back.

Wrapping It Up (And Grabbing a Handful)

This Oreo Popcorn Recipe brings together so many things we love in one bowl: the crunch of popcorn, the creamy sweetness of white chocolate, and the familiar comfort of Oreo cookies. It’s fast, affordable, and flexible enough for holidays, birthdays, or a simple family movie night.

If you try this cookies and cream popcorn, let me know how it turned out—leave a comment, rate the recipe, or share your own twist. And if you enjoy sweet popcorn snacks, you might also like my other dessert popcorn recipes and easy no-bake treats for busy nights.

Oreo Popcorn

Oreo Popcorn is a fun, sweet-and-salty dessert popcorn where fluffy popcorn is coated in melted white chocolate and tossed with crushed Oreo cookies. It comes together quickly with no baking and is perfect for movie nights, parties, or gifting.

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Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 35 minutes mins

Course Dessert, Snack

Cuisine American

Servings 6 snack servings

Ingredients

  

1x2x3x

• 8 cups popped popcorn about 1/3 cup kernels or 1 regular bag plain microwave popcorn; use plain or lightly salted, not buttery
• 1-2 tablespoons neutral oil such as canola, avocado, or vegetable oil, if popping on the stove
• 14-16 Oreo cookies crushed; regular Oreos preferred
• 1 1/2 cups white chocolate chips or about 12 oz white candy melts
• 1 tablespoon coconut oil or shortening optional, helps thin the white chocolate
• 1/4 teaspoon fine sea salt
• 2-3 tablespoons mini chocolate chips optional add-in
• 1-2 tablespoons sprinkles optional; use festive sprinkles for holidays or birthdays
• 1/4 cup melted dark or milk chocolate optional, for drizzling

Instructions

 

• Pop your popcorn using your preferred method. For stovetop: heat 1–2 tablespoons neutral oil in a large pot over medium heat. Add 1–2 test kernels; when they pop, add the remaining kernels, cover, and shake occasionally until popping slows to several seconds between pops. For microwave: use a plain, unsalted microwave popcorn bag or a microwave popcorn bowl with loose kernels.
• Transfer the popped popcorn to a large bowl and remove any unpopped kernels so they don’t end up in the finished snack.
• Add the Oreo cookies to a plastic zip-top bag and seal. Crush with a rolling pin until you have a mix of pea-sized pieces and smaller crumbs. Alternatively, pulse a few times in a food processor, stopping before the cookies turn to fine powder.
• Place the white chocolate chips or candy melts in a microwave-safe bowl. Add the coconut oil or shortening if using. Microwave in 20–30 second bursts, stirring after each interval, until melted and smooth (about 60–90 seconds total). If the mixture looks slightly thick or grainy, keep stirring; it often smooths out as it cools slightly.
• Pour the melted white chocolate over the bowl of popcorn. Sprinkle in the fine sea salt. Use a large spatula or clean hands to gently toss and fold until most of the popcorn is evenly coated. If your bowl is very full, work in two batches to avoid crushing the popcorn.
• While the white chocolate is still warm and tacky, sprinkle the crushed Oreos over the coated popcorn. Toss gently to distribute the cookie pieces throughout. If using mini chocolate chips or sprinkles, add them now and lightly fold them through.
• Line a large baking sheet or tray with parchment paper. Spread the Oreo popcorn mixture into an even layer, avoiding deep piles. Let sit at room temperature for 15–25 minutes, or until the chocolate is set and the popcorn feels dry to the touch. If the room is warm, chill the tray in the refrigerator for about 10 minutes, but do not leave it in too long or the popcorn may soften from moisture.
• Once set, break the Oreo popcorn into clusters. Drizzle with melted dark or milk chocolate if desired and let set briefly. Transfer to a serving bowl or portion into treat bags and enjoy.
• Store any leftover Oreo popcorn in an airtight container or zip-top bag at room temperature, away from heat and humidity. For best texture, enjoy within 2–3 days; it can remain tasty up to about 4 days if well sealed.

Notes

Make up to 24 hours ahead for peak freshness. Keep the popcorn and crushed Oreos dry and separate if prepping in advance, then coat with melted chocolate and combine on the day of serving. Don’t oversalt the popcorn; the small amount of added salt is just to balance sweetness. Always check carefully for unpopped kernels, and melt white chocolate in short intervals to avoid scorching or seizing. Line your tray with parchment so the set chocolate doesn’t stick. Let the popcorn cool and set completely before sealing it in containers or bags to prevent steam from softening it.

Keyword Cookies and Cream Popcorn, Dessert Popcorn, No Bake Dessert, Oreo Popcorn, Party Popcorn Treat

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