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Cookies and Cream Popcorn

Prep Time15 mins
Total Time15 mins
Servings: 8 cups


  • 8 cups plain popped popcorn
  • 8 Oreo cookies coarsely crushed
  • 1 4.4 ounce bar good quality white chocolate (I use Lindt)
  • 1/2 teaspoon salt or to taste


  • Melt white chocolate in a double boiler over low heat.
  • Place popped popcorn on a large rimmed baking sheet. Drizzle melted white chocolate evenly over the popcorn. Sprinkle the crushed Oreos and salt over the top. Use a spatula or large spoon to mix until melted white chocolate has been evenly distributed.
  • Transfer the baking sheet to the refrigerator for about 30 to 45 minutes or until while chocolate has completely set.
  • Transfer popcorn to zippered plastic storage bags or other airtight containers.


Although not necessary, we like this best chilled. It will stay fresh for up to two weeks if refrigerated in an airtight container.