Sweet and Salty No-Bake Popcorn Cookies | The Croods

Sweet and Salty No-Bake Popcorn Cookies like a cross between a popcorn ball, rice crispy treat, bag of pretzels, chocolate candies, and a rainbow with crunchy popcorn and salty pretzel sticks, sweet and sticky marshmallow, nutty brown butter and bright candy covered chocolate pieces. These chewy no-bake cookies are guaranteed to make you smile!
Author Rebecca Lindamood


  • 1/2 cup unpopped popcorn kernels if using a pan on the stovetop, you also need enough oil to pop it according to package directions.
  • 4 tablespoons unsalted butter
  • 1 10- ounce bag of marshmallows or 4 cups of mini marshmallows
  • 3 cups thin salted pretzel sticks
  • 2 cups candy coated chocolate morsels
  • oil for your hands


  1. Pour the pretzels into a large mixing bowl and use your hands to break them roughly. The goal is to have most of them broken into three or more pieces. Set the bowl aside.
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  3. Line two sheet pans with silpats, parchment paper or wax paper and set them aside, too.
  4. Pop the popcorn kernels using either an air popper or on the stove top using the directions on the bag of popcorn. Pour the popcorn into a bowl and give the bowl a couple of firm shakes back and forth to loosen unpopped kernels and let the drop to the bottom of the bowl.
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  6. Use your hands to scoop and shake the popcorn (again, to get rid of any remaining unpopped kernels) before transferring them to into the mixing bowl that has the broken pretzel sticks in it.
  7. Use your hands to gently crush the popcorn so that about 1/3 of it is broken into smaller pieces.
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  9. In a medium sized saucepan, melt the butter over medium low heat and let it bubble around the edges, lowering the heat if necessary to keep it from burning, just until the butter is golden and smells a little nutty. Add the marshmallows and carefully stir to coat them in butter. Drop the heat to low and -stirring constantly- melt the marshmallows in the butter until smooth. Pour over the popcorn and pretzel mixture and stir to coat everything evenly. Stir in the candy coated chocolate morsels just until distributed.
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  11. Oil your hands generously and use them to scoop about 1/3-1/2 of a cup of the popcorn mixture and gently press it together to form a ball. Put it on the lined pan and gently press down to flatten it slightly into a thick cookie. Repeat with the remaining popcorn mixture until it is gone.
  12. Eat immediately or store in an airtight container at room temperature for up to 4 days.