If you love cookies and cream desserts, you're going to fall in love with these easy Cookies and Cream Popcorn Balls! They're a fun twist on an old-fashioned favorite, made with crunchy popcorn, gooey marshmallows, crushed Oreo cookies, and a sweet white chocolate drizzle. They're chewy, crunchy, and packed with chocolatey goodness in every bite! Best of all, they're so simple to make, and you don't even have to turn on the oven. They're perfect for parties, holidays, or a fun afternoon treat with the kids!
💕Why you'll love these Easy Popcorn Balls
Only 6 main ingredients! Plus a pinch of salt.
No baking required. Everything comes together on the stovetop.
Sweet and crunchy. Gooey marshmallows, crispy popcorn, and Oreo cookies make a delicious combination.
Perfect for any occasion. Birthdays, Halloween, movie nights, and homemade gifts.
Easy to customize. Add seasonal sprinkles or different Oreo flavors.
If you love this recipe, you'll also need to try my Halloween Chocolate Bark (with Graham Crackers) and Candy Corn Bark😋
Ingredients for the Cookies and Cream Popcorn Balls:
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Instructions:
1. Prepare the popcorn. Place freshly popped popcorn in a large mixing bowl. Remove any unpopped kernels. Line a baking sheet with parchment paper.
2. Melt the butter. In a medium saucepan, melt butter over medium-low heat.
3. Add the marshmallows. Reduce heat to low. Stir in mini marshmallows until completely melted and smooth. Remove from heat and add vanilla extract and salt.
4. Coat the popcorn. Immediately pour the melted marshmallow mixture over the popcorn. Gently stir with a buttered spatula until evenly coated.
5. Add the Oreos. Let the mixture cool slightly for 1–2 minutes. Gently fold in about two-thirds of the chopped Oreo cookies, reserving the remaining pieces for decorating.
6. Shape the balls. Lightly grease your hands with butter. Once the mixture is cool enough to touch but still pliable, gently shape into 10–12 popcorn balls. Place them on the prepared baking sheet.
7. Decorate. Press the remaining chopped Oreo cookies onto the outside of each popcorn ball while still sticky.
8. Add the white chocolate. Melt white chocolate wafers according to package directions. Drizzle over each popcorn ball using a spoon or piping bag.
9. Let set. Allow popcorn balls to rest for approximately 20 minutes, until the chocolate is set. Enjoy!
⭐️ My top 5 tips for perfect popcorn balls:
Save some Oreos for the outside. The visible chocolate cookie pieces make them look irresistible in photos.
Use freshly popped popcorn. It provides the best crunchy texture.
Add Oreos after the mixture cools slightly. This helps prevent the cookie pieces from becoming too soft.
Use lightly buttered hands. The mixture won't stick nearly as much when forming the balls.
Don't overheat the marshmallows. Gentle heat helps keep the coating soft and chewy rather than tough.
Storage and Make-Ahead Tips:
Store popcorn balls in an airtight container at room temperature for 2–3 days, separating layers with parchment paper. Avoid refrigerating or freezing because moisture can affect their texture.
You can make them the day before a celebration and wrap them individually after they are completely cooled.
Frequently Asked Questions:
Can I use flavored Oreos?
Absolutely! Golden Oreos, birthday cake Oreos, and mint-flavored Oreos are fun variations.
Can I make these without white chocolate?
Yes! The white chocolate is a finishing touch, but the popcorn balls are delicious without it.
Why aren't my popcorn balls holding together?
They may have cooled too much before shaping, or the marshmallow coating wasn't evenly distributed. Form the balls while the mixture is warm and flexible.
Can I make mini popcorn balls?
Yes! You'll get approximately 18–20 mini popcorn balls. They're great for parties, although popcorn and small candy decorations are choking hazards for children under four.
Recent Recipes:
Cookies and Cream Popcorn Balls
Equipment
- large mixing bowl
- medium saucepan
- Silicone Spatula
- measuring cups
- baking sheet
- Parchment Paper:
- A small piping bag for the drizzle
Ingredients
- 8 cups freshly popped plain popcorn (unpopped kernels removed)
- 4 tablespoon unsalted butter
- 1 (10-ounce) bag mini marshmallows
- 1 teaspoon vanilla extract
- ¼ teaspoon fine salt
- 10 Oreo cookies, roughly chopped and divided I used halloween oreos
- ½ cup white chocolate melting wafers
Instructions
- 1. Prepare the popcorn. Place freshly popped popcorn in a large mixing bowl. Remove any unpopped kernels. Line a baking sheet with parchment paper.
- 2. Melt the butter. In a medium saucepan, melt butter over medium-low heat.
- 3. Add the marshmallows. Reduce heat to low. Stir in mini marshmallows until completely melted and smooth. Remove from heat and add vanilla extract and salt.
- 4. Coat the popcorn. Immediately pour the melted marshmallow mixture over the popcorn. Gently stir with a buttered spatula until evenly coated.
- 5. Add the Oreos. Let the mixture cool slightly for 1–2 minutes. Gently fold in about two-thirds of the chopped Oreo cookies, reserving the remaining pieces for decorating.
- 6. Shape the balls. Lightly grease your hands with butter. Once the mixture is cool enough to touch but still pliable, gently shape into 10–12 popcorn balls. Place them on the prepared baking sheet.
- 7. Decorate. Press the remaining chopped Oreo cookies onto the outside of each popcorn ball while still sticky.
- 8. Add the white chocolate. Melt white chocolate wafers according to package directions. Drizzle over each popcorn ball using a spoon or piping bag.
- 9. Let set. Allow popcorn balls to rest for approximately 20 minutes, until the chocolate is set. Enjoy!
