Cookies and Cream Popcorn Recipe (Easy Oreo Popcorn)
This cookies and cream popcorn is a crisp, sweet snack made with fluffy popcorn, smooth white chocolate, and crunchy Oreo cookies. With a light coating and a touch of salt, it delivers perfect cookies-and-cream flavor in every bite.
Servings 8 servings
Calories 220kcal
Cost $8 for entire recipe
Equipment
- Large mixing bowl
- 13×18-inch rimmed baking sheet
- Parchment paper
- Microwave-safe bowl
- Silicone spatula (or clean hands for folding)
Ingredients
- 10 cups popcorn about 80–100g popped, air-popped or lightly salted
- 7 oz 200g white melting wafers
- 1 tbsp coconut oil
- 18 Oreo cookies divided
- 10 cookies roughly crushed (no powder)
- 4 cookies small chunks
- 4 cookies large chunks (for finishing)
- ½ tsp fine salt use ¼ tsp if popcorn is salted
- ¼ tsp flaky salt optional
- ½ tsp vanilla extract
- ⅛ tsp almond extract optional
Instructions
Prep popcorn
- Remove unpopped kernels. Spread popcorn on a parchment-lined 13×18-inch baking sheet and bake at 250°F (120°C) for 5 minutes. Let cool slightly.
Melt coating
- Melt white melting wafers and coconut oil in short intervals, stirring until smooth. Stir in vanilla extract and almond extract if using.
Coat popcorn
- Transfer popcorn to a large bowl. Drizzle melted coating over in 2–3 passes, gently folding until lightly and evenly coated.
Add cookies
- Add crushed cookies and small chunks. Fold gently to distribute.
Spread and season
- Spread onto the baking sheet in an even layer. Sprinkle fine salt evenly over the top.
Bake
- Bake at 250°F for 6–8 minutes, stirring once halfway through, until coating looks matte and popcorn feels dry.
Cool
- Let cool completely on the baking sheet without stirring.
Finish
- Add remaining large cookie chunks and flaky salt if desired. Break into clusters and serve.
Notes
- Use freshly popped popcorn for the best cookies and cream popcorn texture—stale popcorn will turn soft and won’t crisp properly
- For the smoothest coating, use white melting wafers instead of white chocolate chips, which can seize or turn grainy
- Melt the coating gently and stop as soon as smooth to avoid thick or uneven white chocolate popcorn coating
- Aim for a light, even coating rather than fully saturating the popcorn to keep it crisp and not overly sweet
- When crushing Oreo cookies, avoid fine powder—chunky pieces create the best cookies and cream texture
- Add larger cookie chunks after baking to keep them crisp and prevent sogginess
- Bake just until the coating looks matte and dry, not glossy—overbaking can make the popcorn tough
- Always let the popcorn cool completely before storing so the coating sets and stays crunchy
- Store in an airtight container at room temperature for up to 4–5 days; for best texture, enjoy within 2–3 days
- If the popcorn softens, re-crisp it in a 250°F oven for 3–4 minutes, then cool completely again
- For extra flavor depth, drizzle a small amount of melted dark chocolate over the finished popcorn after cooling