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!
We love a good popcorn recipe; try some of our other favorites next like this Cinnamon Roll Popcorn or Cake Batter Popcorn!
Oreo Popcorn is the perfect movie night treat!
No movie night is complete in my home without popcorn! My kids wouldn’t think of enjoying a movie without popping at least one bag! So for special occasion movie nights, I’ve started serving some “gourmet” style popcorn (this Chocolate Popcorn is a huge family favorite).
Since that chocolate popcorn is a bit more time intensive, I needed a quicker, last-minute type option which is where this Oreo Popcorn comes in. It’s ridiculously quick to make — minimal ingredients, no baking required. Plus, the popcorn doesn’t take too long to set up either, since the white chocolate hardens so quickly.
Quick Tip
If you love chocolate and Oreos together, you’ll love these homemade chocolate covered Oreos!
What Popcorn To Use
Store-bought popcorn shortcut. Purchasing already popped popcorn makes this recipe come together a lot quicker and easier, but it’s a bit more spendy. If you’d rather pop your own, here’s what we use. Make sure to let popped corn cool completely before using it in this Oreo Popcorn recipe. Whatever popcorn you use, check the ingredient list to make sure the only ingredients being added to the popcorn is oil and salt. Purchasing a flavored or buttered popcorn will make this popcorn taste “off.” And always remember to sift through the popcorn and remove any unpopped kernels. Nobody wants to take a bite and break a tooth!
Crushing Oreos for Oreo Popcorn
- We pulse whole Oreos (no need to remove the creme filling) in a high-powered blender until they resemble fine crumbs. If you don’t have a blender, pulse whole cookies in a food processor instead.
- No blender and no food processor? No problem. Add the whole cookies to a large plastic bag, seal the bag without air in it, and then crush with a rolling pin or meat mallet until fine crumbs are formed.
- For this popcorn we are looking to get finely crushed Oreos; big chunks of cookies won’t integrate as nicely and will mess up the texture of this treat.
Chocolate melting tips
- Use high-quality chocolate chips for a better melt and a richer taste. My favorites are Ghirardelli® and 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 nearly as flavorful. Almond bark is artificial chocolate made with vegetable fats instead of the cocoa butter that is in real chocolate!
- Microwave the chocolate chips in sturdy, heat–safe bowls instead of using plastic or melamine.
- To avoid burned chocolate chips, microwave the chips for 30 seconds at a time, and stir them for at least 20-25 seconds between each microwave burst. Remember, the chocolate is still melting even after it has been removed from the microwave.
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
Oreo Popcorn Variation Ideas
- Use this recipe with Golden Oreos instead of chocolate for a vanilla flavor. (Any Oreo flavor will work!)
- Add a handful of miniature Oreos along with the crushed Oreos
- 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.
Storage
Oreo Popcorn Storage
Popcorn gets stale quickly, but especially when it’s tossed with chocolate and cookie crumbs and left in an uncovered bowl!
- Transfer any leftover Oreo Popcorn to a large zip-top plastic bag. Remove as much air as possible from the bag and then store in a dry, cool, dark area. Keep out of heat and sunlight where the chocolate could melt.
- Oreo popcorn is best enjoyed within 3-5 days; even when stored properly it begins to soften or become stale.
- We don’t recommend freezing leftovers; they thaw out softened. If you aren’t sure about being able to finish the entire recipe, cut it in half or thirds!
Quick Tip
Quick Kernel Removal Idea: There are few things worse than crunching down on a stray unpopped kernel in your Oreo Popcorn! Here’s how to ensure they don’t sneak in: Lay one or two wire cooling racks over a large tray. Carefully pour the popped popcorn over the cooling rack(s). 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, you can dump the kernels left behind into the trash — easy!
Use leftover Oreos in one of these recipes:
- Chocolate-Covered Oreo Fudge milk chocolate and Oreos
- Brownie Oreo Ice Cream Bars with hot fudge
- Oreo Balls coated in chocolate
- Icebox Cake with Oreos and chocolate mousse
- Oreo Fudge with white chocolate and Oreos
Oreo Popcorn
Ingredients
- 11 full regular Oreos (~1 cup when crushed))
- 12 cups popped plain (or lightly salted) popcorn Note 1
- 2-1/2 cups white chocolate chips Note 2
- 1 teaspoon vegetable oil
- 1/4 teaspoon fine sea salt, optional (omit or reduce if popcorn is well salted)
Instructions
- 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.
Video
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!