Looking for a fun, festive sweet holiday treat? Chocolate Covered Oreos check all the boxes! Golden Oreos get dipped in white chocolate and decorated with holiday sprinkles and colored sugar to make the most enticing cookie on your Christmas dessert table.
These sweet treats are so easy to make, yet have wide appeal. Kids and adults alike will love these fun cookies. They are affordable and come together quickly. So, let your creativity shine by making these Chocolate Covered Oreos for a special gift or for your very own cookie platter during the holidays.
Dip your Oreos in white chocolate, dark chocolate, semi-sweet or almond bark. They all work well and will coat the Oreos with a layer of chocolatey goodness. Then decorative each one with some festive sprinkles to make them even more irresistible.
Place these beautiful little treats in cookie tins, along with White Chocolate Pretzel Bark and Almond Joy Candy Cups, for homemade gifts that can be given to co-workers, teachers, neighbors, friends, and relatives during the holidays.
Tips for making the Best Chocolate Covered Oreos:
- Work in groups of 3 or 4 cookies. Once you have 3 or 4 cookies dipped in chocolate, stop and decorate each cookie before the chocolate begins to set. Otherwise, you take the risk that your embellishments won’t stick to the chocolate.
- Use a variety of chocolate, including white, dark and semi-sweet, for dipping. This way you will appeal to everyone’s likes and it makes a nice variety when included on a cookie platter.
- Do not leave your Oreo cookie in the melted chocolate too long. After a minute, the filling in the Oreo will begin to soften and your cookie will begin to come apart and you’ll have pieces of Oreo cookie floating in your melted chocolate.
- Use a fork to move the Oreo around in the chocolate to coat it completely. Once coated with chocolate, carefully lift the Oreo and jiggle the cookie gently from side to side. This helps to remove excess chocolate. It also helps to tap the fork on the side of the double boiler before placing it gently on a sheet pan lined with parchment paper.
- I love to make some that are only dipped and decorated on half of the cookie. Use your hands to hold the cookie and dip it, then remove and gently shake excess before laying on the sheet pan. These are especially nice because they allow guests to see the cookie underneath. I always include some that are only half-dipped.
- Use a variety of decorative elements to really make your cookies shine! Colored sugar, themed sprinkles, melted chocolate in another flavor, and even crushed candy canes cane all add something special.
What equipment is needed:
Double-Boiler– Place your chocolate in a metal or glass bowl over a medium saucepan filled with one inch of simmering water. The steam from the water will gently melt your chocolate and keep it warm as you dip the Oreo cookies. If you don’t have a double-boiler, melt the chocolate in the microwave according to package directions. And remember to heat your chocolate no more than 30 seconds at a time, stirring in between intervals.
Sheet Pan– Line a large sheet pan with parchment paper. Place the Oreos on the sheet pan after dipping to decorate and allow them to set. I can usually fit about 20 Oreos on one sheet pan.
Fork– Use a fork to coat each cookie and lift it out of the chocolate. Remember to tap the fork and carefully jiggle the coated cookie from side to side to remove excess chocolate before placing each cookie on your sheet pan lined with parchment paper.
Cookie Molds– Chocolate Covered Cookie Molds are available to purchase. These are OPTIONAL and certainly not needed to make this recipe. I don’t use them because I like the cookies to have a handmade, rustic appearance. The molds will give you a perfectly round, flat shape, similar to a small hockey puck. You will also need to buy more than one cookie mold, as the chocolate needs time to set up.
How to successfully melt chocolate:
- I recommend using Ghirardelli chocolate when possible. It melts better than other brands and tastes amazing every time. Almond bark is also a great choice. It is a bit sweeter than chocolate chips, but it has a smooth consistency and is SO easy to work with. It never seizes up when I’m working with it.
- There are two ways to melt the chocolate for dipping. You can melt chocolate in the microwave or you can use a double boiler. I’ve used both methods and the double boiler is much easier to control. It will also keep your chocolate warm for a longer period of time, as you decorate the cookies.
- If you use a microwave and your chocolate seizes up, add a teaspoon of coconut oil to loosen it up again. Stir it in and it should become smooth.
What ingredients are needed to make Chocolate Covered Oreos?
As in many tasty recipes, there are only a handful of ingredients needed to make these fun cookies.
Oreos– We love the golden Oreos! They taste great and look so elegant. But chocolate Oreos are also delicious and kids go crazy for them. You will need one 13-ounce package of your favorite Oreos for this recipe. This will yield roughly 25-30 dipped cookies, depending on how many you dip only halfway.
Chocolate– Select your flavor and brand of chocolate. You will need 20 ounces for this recipe. I always buy one extra bag of chocolate to have on hand. I recommend using Ghirardelli brand chocolate, as it holds up well to being melted in the microwave and it tastes amazing. Almond bark is also easy to work with and tastes slightly sweeter than chocolate chips.
Decorative Sprinkles– You can use extra chocolate drizzled over your cookies, colored sugar or decorative sprinkles to add the finishing touch to these festive cookies. I usually add decorations in layers, starting with colored sugar, then sprinkles.
How to make Chocolate Covered Oreos:
Step-by-Step Instructions:
- Gather your colored sugar and decorative sprinkles, placing them on a plate or in small bowls nearby for easy access. Line a large sheet pan with parchment paper and set aside.
- Place the chocolate in the top of the double boiler over medium heat. Once water boils, reduce heat to a low simmer. Stir the chocolate as it begins to melt, it will take about 5 minutes. Stir until smooth.
- Using a fork, dip the first 3 or 4 cookies, one at a time, until fully coated with chocolate. Be sure to tap the fork on the edge of the pan and jiggle the fork gently side to side to remove excess chocolate. Carefully lay each cookie on the sheet pan.
- Working quickly, decorate the first 4 cookies as desired. If needed, gently press embellishments to adhere them to the cookie. Repeat this process until the chocolate is gone.
- Allow the chocolate to set completely, about 30 minutes. Cookies can be refrigerated to speed the setting process. Store cookies in an airtight container or in the refrigerator for up to one week. Recipe makes 25 to 30 dipped cookies.
Chocolate Covered Oreos can be made ahead of time and frozen for up to 2 months. But I do not recommend it. As the cookies thaw, they can become soft and soggy from condensation and frost accumulated while frozen. If you want them crunchy and sweet, make them up to one week before wanting to serve them for best results and flavor.
For more festive holiday treats, check out these tasty recipes:
- Melted Snowman Cookies
- Chocolate Coconut Snowballs
- Peanut Butter Blossoms
- Chocolate Scotcheroos
- Cream Cheese Cookies
- Grandma’s Double Sugar Cookies with Jam
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Chocolate Covered Oreos
Ingredients
- 20 ounces chocolate, white, dark, semi-sweet chocolate or almond bark
- 25 Oreo cookies
- holiday sprinkles, of your choice
Instructions
- Gather your colored sugar and decorative sprinkles, placing them on a plate or in small bowls nearby for easy access. Line a large sheet pan with parchment paper and set aside.
- Place the chocolate in the top of the double boiler over medium heat. Once water boils, reduce heat to a low simmer. Stir the chocolate as it begins to melt, it will take about 5 minutes. Stir until smooth.
- Using a fork, dip the first 3 or 4 cookies, one at a time, until fully coated with chocolate. Be sure to tap the fork on the edge of the pan and jiggle the fork gently side to side to remove excess chocolate. Carefully lay each cookie on the sheet pan.
- Working quickly, decorate the first 4 cookies as desired. If needed, gently press embellishments to adhere them to the cookie. Repeat this process until the chocolate is gone.
- Allow the chocolate to set completely, about 30 minutes. Cookies can be refrigerated to speed the setting process. Store cookies in an airtight container or in the refrigerator for up to one week. Recipe makes 25 to 30 dipped cookies.
Equipment
- 1 large sheet pan, lined with parchment paper
- 1 double boiler
- 1 fork
