Cookies and Cream Popcorn


Yield: Makes about 12 cups or 12 servings.


10 cookies and cream cookies, crushed fine
3 T. cocoa- I used Penzeys Dutch processed Cocoa
1/4 tsp. fine sea salt
1/3 cup organic popcorn kernels
1/4 cup oil- I used organic ghee, or you can use coconut oil (I can’t)
1/4 cup sugar- I have yet to try a sub for this
5 more cookies and cream cookies, broken


1. You will need a Whirley Pop Popcorn Maker for this recipe. (If not, simply make 2 bags of microwave Kettle Corn Popcorn and while hot, toss with cocoa, salt, and crushed cookies. Once mixed top with broken cookies.)

2. In a very large bowl mix broken cookies, cocoa, and salt. Set aside. To your Whirley Popper, add popcorn, Ghee or oil, and sugar. Over medium high heat, with the lid closed- duh, and turning continually, cook popcorn until the kernels begin to pop, stir a bit faster and continue until the popping subsides. Remove from heat immediately, it likes to burn, and toss with the cocoa mixture. Once mixed well top with broken cookies.

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