Oreo Popcorn is a simple cookies and cream treat made with just four ingredients and no baking, perfect for parties or movie nights.
author’s note
Why you’ll love this family favorite recipe!
Popcorn is basically a requirement for movie night in my house. My kids won’t even start the movie until the popcorn is ready. Most nights it’s just a simple bowl of popcorn, but for birthdays, sleepovers, or family movie nights, I like to make something a little more fun.
That’s how this Oreo Popcorn became a regular thing around here. I had already made my chocolate popcorn plenty of times, but it takes a bit more time and effort. One night I needed something faster, looked in the pantry, and saw a pack of Oreos and white chocolate chips. I figured cookies and cream popcorn had to be good.
It was better than good.
My kids lost their minds over it.
Now this Oreo Popcorn is one of those treats I make when I want something fast, fun, and guaranteed to disappear. It takes just a few ingredients, no baking at all, and the white chocolate sets up quickly so it’s ready to eat in no time.
Ingredients In Oreo Popcorn
| Ingredient | Tips or Swaps |
|---|---|
| Plain popcorn | Use plain or lightly salted popcorn only. Buttered or flavored popcorn can taste off. |
| Oreos | Pulse the entire Oreo, no need to remove creme filling. No blender or food processor? Use a plastic bag and crush. |
| White chocolate chips | Use good-quality chips for smoother melting and better flavor. |
| Vegetable oil | Helps the chocolate melt smoothly. Can swap with coconut oil if desired. |
Quick Tip
Be careful when melting chocolate. If a drop of water gets in it, it may seize–get hard and grainy. If it’s overheated, it may turn cloudy and sticky. Going slowly and gradually is the best way to prevent ruined chocolate!
Variations
- Use this recipe with Golden Oreos instead of chocolate for a vanilla flavor.
- Add in a handful of mini chocolate chips along with the crushed Oreos.
- Drizzle milk or semi-sweet chocolate on top of the popcorn once it’s spread out on the tray for an even richer treat.
- Holiday inspired: Try this Christmas, Halloween, Easter, Valentines, or 4th of July version.
Storage
Oreo popcorn can go stale quickly if left uncovered.
- Store leftovers in a large zip-top bag, removing as much air as possible. Keep in a cool, dry, dark spot.
- Best enjoyed within 3–5 days.
- Freeze for longer storage. It freezes great. Enjoy straight from the freezer for a delicious treat.
Quick Tip
Quick Kernel Removal Idea: Set a wire cooling rack over a tray and pour the popcorn on top. The unpopped kernels fall through. Scoop up the popcorn and toss the kernels.
Use Leftover Oreos In These Recipes:
Desserts
Oreo Ice Cream Cake Recipe
Desserts
Oreo Truffles
Desserts
Oreo Fudge
Frozen Treats
Oreo Milkshake
Oreo Popcorn
Video
Equipment
- Blender or food processor
- Large sheet pan (15" x 21")
- Parchment paper or wax paper
Ingredients
- 11 full Oreos 1 cup when crushed
- 12 cups plain popped popcorn or lightly salted, see note 1
- 2-1/2 cups white chocolate chips see note 2
- 1 teaspoon vegetable oil
- 1/4 teaspoon salt optional, omit or reduce if popcorn is well salted
Instructions
- Add 11 whole Oreos to a blender or food processor. Pulse until crumbs, then measure to ensure you have 1 level cup of crumbs. No food processor or blender? Add cookies to a large plastic bag, seal without air, and crush with a rolling pin or meat mallet until fine crumbs are formed. Measure to get 1 full cup and set aside.
- Line an extra-large sheet pan with parchment paper or wax paper. Set aside. Grab a very large bowl (the larger the easier it is to toss). Pop the popcorn.Remove unpopped kernels: Lay a wire cooling rack on top of a large tray. Carefully pour the popped popcorn over the cooling rack. All the unpopped kernels will fall through the holes onto the tray. Once you’ve scooped up the popcorn, you can dump the kernels on the tray into the trash—easy! Add the measured popcorn to the large bowl. Check again to ensure there are no kernels in the bowl.
- Melt white chocolate chips and vegetable oil in a microwave-safe bowl in bursts of 30 seconds, stirring between each burst for 15 seconds until chocolate is melted and smooth. Mix in the salt if using. Pour this mixture over the popcorn, using a spatula to scrape every bit of the melted chocolate onto the popcorn. Working quickly, toss the popcorn to coat in the melted chocolate. Once well coated, add the set aside Oreo cookie crumbs. Again, toss (gently) until integrated into the popcorn.
- Pour popcorn onto lined sheet pan and use the spatula to spread it in an even layer. Let harden at room temperature (or in the fridge for about 20 minutes), then break apart and enjoy!
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
We made this recipe as a class! It was a little tricky to follow at times, but overall was easy to make in a classroom! The students report the popcorn was, “ok, delicious, a jamboree in my mouth, 2 thumbs up, excellent, tasty, sugary, good and great.” We would definitely make it again!
YAY! I am so happy to hear this! Thanks so much Nina! 🙂
Very detailed. Very thorough
I am so happy to hear this! Thanks so much Natalie! 🙂
As your brother in law, This by far my new favorite treat!
Yay! That makes my day to hear that!