Pop the popcorn kernels using an air-popper or a stovetop method with a high-smoke-point oil. Place the popped corn in a large, heat-resistant mixing bowl, removing any unpopped kernels.

In a microwave-safe bowl, combine the dark chocolate chips, coconut oil, and peanut butter. Heat in 30-second intervals, stirring between each, until the mixture is completely homogenous and liquid.

Whisk 30 grams (1 scoop) of the chocolate protein powder and the cocoa powder into the melted chocolate mixture until a smooth, thick glaze forms.

Drizzle the chocolate glaze over the popcorn. Use a silicone spatula to fold the popcorn gently until every piece is evenly coated.

Sift the remaining 30 grams of chocolate protein powder and the sea salt over the wet popcorn. Toss again; the dry powder will adhere to the glaze, creating a textured outer layer and preventing the kernels from sticking together.

Fold in the crushed chocolate cookie crumbles, ensuring they are distributed throughout the mixture.

Spread the popcorn in a single layer on a baking sheet lined with parchment paper. Refrigerate for 15 to 20 minutes to allow the chocolate protein glaze to stabilize and 'snap' before serving.