Transform regular popcorn into a bowl of cookies and cream delight with this quick and easy Oreo popcorn recipe! It’s perfect for sleepovers, movie night, or after-school snacking.
Popcorn is one of our top snacks around here. While some people might go for popcorn only when it’s time to watch a movie, we turn to it any time we want something crunchy.
While buttery popcorn is a classic, we love flavored popcorn too.
Lately my kids have been going crazy for this sweet cookie popcorn. They absolutely love Oreo cookies, so it was only natural to turn their two favorite snacks into one incredible combo!
Crunchy and sweet, this Oreo popcorn has just the right amount of chocolate flavor for a totally craveable snack. Trust me, you’ll be making this one again and again.
Why you’ll love this recipe
- Only three ingredients – This is truly a no-fuss recipe!
- Crowd-pleasing – This recipe makes a big batch of popcorn, so there’s plenty for everyone to enjoy. It’s a good thing, because they’ll be reaching for more!
- Simple to make – You can whip this up in just minutes (and the kids can help too). In fact, the hardest part of this recipe is waiting for the candy coating to set.
Ingredients for Oreo popcorn
Full list of ingredients with quantities is located in the recipe card.
Popped popcorn – I recommend using an air popper to make the popcorn. You can also make stovetop popcorn, or make a few bags of microwave popcorn.
Or, you can buy pre-popped bags of popcorn. Make the popcorn you use does not have any butter flavoring. I also recommend using unsalted popcorn. You can always add a pinch of salt when coating the popcorn, if you like a sweet-salty flavor.
Almond bark – Despite the name, almond bark does not taste like almonds. It is a vanilla flavored candy coating that is used to make desserts and other treats. It is sold near the chocolate chips in large blocks.
Oreos or other chocolate sandwich cookies – You’ll want to use regular chocolate sandwich cookies, not extra stuffed or thins.
I like to use the classic flavor, but feel free to mix it up and try the mint filled cookies, or a different variety!
How to make this recipe
First, pop your popcorn. You’ll need ½ cup of popcorn kernels for this recipe, to yield approximately 10 cups of popped popcorn.
Add the popcorn to a very large bowl. It needs to be large enough that you can mix the ingredients together without any of it falling out.
Line a baking sheet or two with parchment paper or reusable liner and set aside.
Crush the Oreo cookies in a food processor until broken into small pieces, but not completely into crumbs. I like to have some pieces a little bit larger for a bite of cookie along with the popcorn.
If you don’t have a food processor, you can place the cookies in a sealable plastic bag and break up with your hands, or crush with a rolling pin.
Break the almond bark into pieces and add to a microwave-safe bowl.
Microwave in 30-second bursts, stirring after each time, until the almond bark is melted and smooth.
Be careful to not overheat it, as it can seize up and become clumpy.
Pour the almond bark over the popped popcorn and stir well using a silicon spatula or spoon. Make sure all of the popcorn is coated.
Sprinkle on half of the crushed cookies and stir well, then add the rest of the cookies and stir again until evenly mixed.
Spread the popcorn onto the lined baking sheet.
Let the popcorn sit until the candy coating is completely set and firm, then break into pieces and store or enjoy.
This popcorn stores very well, so you can make a batch in advance and enjoy it all week!
Place in an airtight container such as a large plastic lidded tub, or in a ziptop plastic bag.
The popcorn will keep for at least a week when stored properly.
You can also freeze this popcorn. Store in smaller freezer bags and seal tightly. When ready to eat, just remove from the freezer and enjoy!
Try this popcorn with a mix of melted chocolates for a deeper flavor. Drizzle on melted dark chocolate after spreading onto the cooking sheets.
Use different cookies to create different popcorn flavors. Aside from the varieties of Oreos, try using gingersnaps or peanut butter cookies!
Sprinkle on a little salt for a sweet-salty flavor.
Mix in mini marshmallows or tiny hot chocolate marshmallows, or replace some of the popcorn with Golden Grahams cereal.
Everyone loves this cookies and cream Oreo popcorn — make a batch today!
- 10 cups popped popcorn about ½ cup unpopped kernels
- 12 Oreo sandwich cookies to yield about 1 ½ cups crushed cookies
- 12 ounces almond bark
- Place the popped popcorn into a very large bowl. Line a baking sheet or two with parchment paper and set aside.
- Crush the Oreos in a food processor. You can leave some pieces a bit larger rather than making uniform crumbs. If you don't have a food processor, place the cookies in a plastic bag and use a rolling pin to crush the cookies.
- Break the almond bark into pieces and place in a microwave safe bowl. Melt in 30-second bursts, stirring after each time, until completely melted and smooth.
- Pour the almod bark over the popcorn. Stir to coat the popcorn completely. Add half of the crushed cookies and stir well, then add the rest and stir again to coat the popcorn evenly.
- Scoop the popcorn onto the baking sheet and spread into an even layer. Let rest until the almond bark is set. Store in an airtight container.
- Makes about 10 cups.
Nutrition information is an estimate based on online calculators and provided as a courtesy. Any nutritional information should be used as a general guideline only.