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Oreo Popcorn

Oreo Popcorn is the ultimate cookies-and-cream treat -- movie night is begging for a big bowl of this! This simple recipe is easy to make-- no baking required and only four ingredients needed!
Course Dessert, Snack
Cuisine American
Keyword oreo popcorn
Prep Time 20 minutes
Setting up time 20 minutes
Total Time 40 minutes
Servings 12 cups (~8 servings)
Calories 156kcal


  • 11 full regular Oreos (~1 cup when crushed))
  • 12 cups popped plain (or lightly salted) popcorn Note 1
  • 2-1/2 cups (450g) white chocolate chips Note 2
  • 1 teaspoon vegetable oil
  • 1/4 teaspoon fine sea salt, optional (omit or reduce if popcorn is well salted)


  • CRUSH OREOS: Add 11 whole Oreos to a blender or food processor. Pulse until crumbs and 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.
  • PREP: Line an extra-large sheet pan with parchment paper or wax paper. Set aside. Grab out a very large bowl (the larger the better and easier it is to toss). Pop the popcorn.
    Now let's get rid of 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 and measured it for this recipe (12 cups), you can dump the kernels left behind 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.
  • WHITE CHOCOLATE: Melt white chocolate chips and vegetable oil in a microwave-safe bowl in bursts of 30 seconds, stirring in between each burst for 15 seconds until the 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 in the set aside Oreo cookie crumbs. Again, toss (gently) until integrated into the popcorn.
  • LET SET: Pour popcorn onto lined sheet pan and use the spatula to spread it out in an even layer. Let harden at room temperature (or in the fridge for about 20 minutes) and then break apart and enjoy!
  • STORAGE: Transfer any leftovers to a large zip-top plastic bag. Remove as much air as possible from the top and then store in a dry, cool, and dark area. Keep out of heat/sunlight where the chocolate could melt. Popcorn is best enjoyed within 3-5 days; even when stored properly it will soften or become stale.



Note 1: Popcorn: This is our favorite popcorn to use for this recipe. It's lightly salted, but not flavored! If you don't want to pop your own popcorn, grab an original (plain) already popped popcorn bag.
Note 2: Chocolate: We recommend high-quality chocolate chips for a better melt and a richer taste. My favorite is Ghirardelli® or Guittard® (not sponsored). Cheaper white chocolates are more resistant to melting and can often have a waxy flavor. We don't love using almond bark in this Oreo popcorn since it's not near as flavorful. (Almond bark is artificial chocolate made with vegetable fats instead of cocoa butter.) Microwave the chocolate chips in sturdy, heat-safe bowls instead of using plastic or melamine. 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!


Calories: 156kcal | Carbohydrates: 21g | Protein: 3g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 4mg | Sodium: 71mg | Potassium: 95mg | Fiber: 2g | Sugar: 12g | Vitamin A: 27IU | Vitamin C: 1mg | Calcium: 40mg | Iron: 1mg