Cookies and Cream Popcorn Balls
These easy Cookies and Cream Popcorn Balls are packed with Oreo cookies, gooey marshmallows, and white chocolate. A fun no-bake treat for any occasion!
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!
Notes
1. Use regular Oreos instead of Double Stuf. Regular Oreos provide a better balance of crunchy chocolate cookies and cream filling. Double Stuf cookies can make the mixture a little softer.
2. Remove the fine Oreo crumbs. When chopping the cookies, save the larger pieces for mixing in. Too many fine crumbs can turn the white marshmallow coating gray.
3. Avoid making these on a very humid day. Excess humidity can make popcorn balls sticky and cause them to lose their crunch more quickly.
4. Don't use finely crushed cookies for the entire mixture. Keeping some larger cookie chunks adds texture and makes the cookies-and-cream flavor more noticeable in every bite.