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Cookies and Cream Popcorn

Photograph by Jason Wyche

There is no snack we love more than popcorn. It's easy, gluten-free and perfect for any occasion. When we received our copy of Party Popcorn: 75 Creative Recipes for Everyone's Favorite Snack, we knew we had a winner. Around the holidays, big tins of flavored popcorn are a great go-to gift, but the flavor never blows us away. When we started making it ourselves, we couldn't believe how delicious it was. The recipes run from sweet to savory to completely indulgent, so there really is something for everyone.

If you're craving popcorn on the sweeter side, Ashton shares her recipe for Cookies and Cream popcorn. If you're a lover of the combo, read on to discover your new favorite way to enjoy the flavor.

Is there a dynamic dessert duo more beloved than cookies and cream? They seem to make an appearance in nearly every dessert: breads, cupcakes, cookies, puddings, ice creams, cakes, frostings, and so many others. Why not popcorn? Crunchy, creamy, chocolate sandwich cookies are coated in white melting candy and drizzled with another layer of chocolate.

RECIPE: Cookies and Cream Popcorn

Serves 6

Prep time: 10 minutes

Cook time: 0 minutes

Cool time: 20 minutes


  • 8 cups popped popcorn
  • 1 cup white chocolate or vanilla melting candy
  • 1 cup crumbled chocolate sandwich cookies
  • ¼ cup milk chocolate melting candy


  1. Pour the popcorn into a large bowl and remove any unpopped kernels.
  2. Place the white melting candy in a medium microwave-safe bowl. Microwave on medium power for 1 minute. Stir until melted and smooth. If needed, add additional heating time in 30-second increments, stirring after each time, until the candy is melted and smooth.
  3. Pour the melted candy over the popcorn, but do not stir yet.
  4. Add the crumbled cookies to the popcorn bowl. Using a large rubber spatula, gently stir to coat.
  5. Spread the popcorn mixture on a large piece of parchment paper or a large silicone baking mat.
  6. Place the milk chocolate melting candy in a small microwave-safe bowl. Microwave on medium power for 30 seconds. Stir until melted and smooth. If needed, heat for an additional 30 seconds.
  7. Transfer the chocolate to a zip-top bag or piping bag. Press all the air out of the bag and snip the corner off. Use this bag to drizzle the chocolate across the popcorn.
  8. Allow to cool until the candy coating has hardened, about 20 minutes. Break into pieces before packaging or transferring to a bowl to serve immediately. The popcorn may be stored in an airtight container for up to 4 days.

Excerpted from Party Popcorn: 75 Creative Recipes for Everyone's Favorite Snack © 2014 by Ashton Epps Swank. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.

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