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Runner Up: Buttered Popcorn Dirt Cup Made With OREO Cookies

OREO cookies are classic Americana. They're versatile, easy to work with, and universally loved.

Sponsored by Mondelēz International Foodservice

Alec Beaty, Goliath Consulting Group Executive Chef,  Atlanta, Georgia


A fun take on the classic "Dirt Cup" dessert featuring OREO Cookies. This dessert is made up of layers of sponge cake made with flour from the ground cookie part of the OREO, buttercream icing flavored with the vanilla creme from the OREO, cocoa + buttered popcorn mousse, and topped with ground popcorn and OREO cookies as "dirt."



2 cups sugar, granulated

1 3/4 cups OREO Flour*

1 cup cocoa powder, unsweetened

1 1/2 teaspoons baking powder

1 teaspoon salt

2 each eggs, large

1 cup milk, whole

1/2 cup oil, vegetable

1 tablespoon  vanilla extract

1 cup coffee, black, hot

*OREO Flour:

1 pack OREO cookies, separated

Popcorn Mousse:

1 pint milk, whole

7 ounces  buttered popcorn, popped

6 ounces cornstarch

12  ounces eggs, whole

8 ounces egg yolks

25  pounds sugar, granulated

1 teaspoon salt

1 ounce gelatin, bloomed

1 cup water

21 ounces egg whites                                          

OREO Icing:

8 ounces  butter, unsalted, softened

1 cup sugar, granulated

1 cup milk, whole

.25 cup flour, AP, sifted

1.5 tablespoons vanilla extract + the creme from the separated OREO cookies


1 cup OREO cookies, ground medium-fine

.75  cup Popcorn, ground medium-fine  

Serving Size:

4 ounces is recommended but any size will be just as good.

Number of Servings:




  1. Preheat the oven to 350 F; butter and dust with cocoa powder two 9" cake pans.
  2. In a stand mixer on low speed mix together the sugar, flour, cocoa powder, baking powder, baking soda and salt.
  3. In a small bowl whisk together the eggs, milk, oil and vanilla, then add it to the stand mixer on low, then medium speed until just combined and finally add in the water carefully and stir it in by hand until just combined.
  4. Pour half of the batter into each of the pans and bake for 30-35 minutes, then remove and let cool completely.

OREO Flour:

  1. Separate all of the creme from the OREO cookies and reserve.
  2. Place OREO cookies in a blender and pulse until very finely ground.
  3. Pass the ground OREO cookies through a fine-mesh sieve to remove the chunks.

Popcorn Mousse:

  1. Combine the milk and popcorn in a pot and bring the mixture to a boil. Turn off heat and steep for 2 hours. Purée and strain the mixture through a fine mesh sieve.
  2. Mix 15 ounces popcorn purée with the cornstarch, eggs, and egg yolks in a standing mixer until smooth and fluffy.
  3. Combine 2 pounds of popcorn purée, 10 ounces sugar, and salt in a pot and bring the mixture to a boil.
  4. Temper in the egg-cornstarch mixture and return to a boil. Cook an additional 2 minutes. Add the gelatin and strain the mixture through a chinois into a large bowl.
  5. Press plastic wrap on the custard to prevent a skin from forming.

OREO Icing:

  1. Combine OREO cookie icing and milk in a small saucepan. Heat over low heat until the icing has just melted. Remove from heat and allow milk to cool to room temperature.
  2. Cream the butter on medium speed, 3 to 5 minutes, in a standing mixer or with a hand mixer until soft, about 30 seconds. Add the sugar and beat on high speed until light and fluffy, 5 to 7 minutes.
  3. In a small saucepan, combine 1/4 cup of the milk, the flour, and the vanilla extract, and whisk until there are no lumps. Over medium heat, slowly add the remaining 3/4 cup milk, whisking constantly, and cook until the mixture comes to a low boil. Then reduce the heat to low and keep whisking for a few more minutes, until the mixture starts to thicken.
  4. Immediately remove the pan from the heat but keep stirring. If necessary, place the pan over a bowl of ice water to stop the cooking process and allow the mixture to cool.
  5. Once the milk mixture has thickened, set it aside to cool to room temperature.
  6. With the mixer on low speed, slowly pour the milk mixture into the butter-sugar mixture. Increase the speed to medium and beat until the frosting is light and fluffy, 3 to 5 minutes. Add vanilla to combine.


  1. Place OREO cookies in a food processor. Pulse until ground medium fine. Set aside.
  2. Place popped popcorn in a food processor. Pulse until ground medium fine. Set aside.
  3. Combine ground popcorn and OREO cookies in a bowl.

For Service:

  1. Cut cake into 1-inch tall pieces that fit snugly in the chosen serving vessel.
  2. Place one portioned piece of cake in the bottom of the serving vessel.
  3. Using a piping bag, apply an even layer of frosting directly on top of cake.
  4. Using a piping bag, apply an even layer of mousse on top of icing.
  5. Place another layer of cake on top of mouse, then add another layer of icing and another layer of mousse.
  6. Liberally cover the top in “dirt” and garnish with gummies of choice.

Alec headshot.jpg

Alec Beaty, Goliath Consulting Group Executive Chef,  Atlanta, Georgia

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