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Cookies and Cream Popcorn Recipe

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4.3 from 14 reviews

A deliciously sweet and crunchy Cookies and Cream Popcorn recipe that combines fluffy microwave popcorn, crushed Oreos, and melted white chocolate for an irresistible treat. Perfect for movie nights or festive gatherings, this easy snack comes together in just 15 minutes with minimal ingredients.

Ingredients

Popcorn Base

  • 1 bag microwave popcorn (100 calorie, such as Jolly Time or any white popcorn of choice)

Cookies and Chocolate

  • 12 Oreos (reduced fat, crushed roughly)
  • 6 oz white chocolate chips

Instructions

  1. Pop the popcorn: Prepare the microwave popcorn according to the package instructions, ensuring that it does not burn. This will provide a light and fluffy base for the snack.
  2. Remove unpopped kernels: Carefully remove any kernels that did not pop to avoid any hard bits in the final snack.
  3. Crush the Oreos: Place the Oreos into a large Ziploc bag and crush them, leaving some chunks for added texture and flavor.
  4. Combine popcorn and Oreos: Mix the popped popcorn and crushed Oreos together in a large bowl until evenly distributed.
  5. Melt the white chocolate: Melt the white chocolate chips in the microwave in 30-second intervals, stirring between each until the chocolate becomes smooth and fully melted.
  6. First chocolate drizzle: Drizzle half of the melted white chocolate over the popcorn mixture and use a rubber spatula to coat the popcorn evenly with the chocolate.
  7. Add remaining chocolate and toss: Pour the remaining melted chocolate over the coated popcorn and gently toss the mixture until all popcorn and cookie bits are fully coated.
  8. Set the coating: Spread the coated popcorn mixture onto a large sheet of wax paper placed on a cookie sheet. Allow the chocolate coating to set completely at room temperature.
  9. Store and enjoy: Once set, enjoy your Cookies and Cream Popcorn immediately or store any leftovers in an airtight container to maintain freshness.

Notes

  • Use reduced-fat Oreos to slightly reduce calorie content while maintaining great flavor.
  • Be sure not to burn the popcorn while microwaving, as this can affect the flavor of the final snack.
  • While melting chocolate, stir frequently to prevent overheating and burning.
  • This recipe can be stored in an airtight container for up to 3 days for optimal freshness.
  • Feel free to substitute white chocolate chips with dark or milk chocolate as desired.

Find it online: https://lauracooks.com/cookies-and-cream-popcorn-recipe/