These Chocolate–Covered Oreos® look so fancy, but couldn’t be easier to make! These treats are rich and chocolatey with a creamy center. Decorate the Oreos with colorful sprinkles, crushed peppermint, additional chocolate, or leftover cookie crumbs.
These Chocolate-Covered Oreos make a great dessert, snack, or party favor. I love to gift them around the holidays along with homemade Honeycomb Candy, Peppermint Bark, or Toffee.
Chocolate-Covered Oreos
How do you make America’s favorite cookie even better? Dip it in chocolate of course! The possibilities are nearly endless with this recipe; you can dress these up for just about any event or holiday. They’re great with different chocolates and various flavors of Oreos.
Beyond the practically endless amounts of decorating ideas, chocolate-covered Oreos are also easy to make. No need for special molds– if you’ve got a fork and a bowl, you’ll be on your way to Oreo heaven in no time at all.
Decorating And Topping Ideas
- Salty-sweet: Add a sprinkle of Maldon Sea Salt flakes.
- Topped with more sweets: Add Oreo cookie crumbs, your favorite sprinkles, or crushed peppermint on top.
- Dress ’em up for the holidays: Dip the Oreos in chocolate then use holiday-colored candy melts or holiday-inspired sprinkles to jazz up the cookies. Or make themed holiday Oreo pops (like these Christmas Oreo Pops, Halloween Oreo Pops, and more Halloween Oreo Pops).
- Make chocolate-covered Oreos on a stick. For a fun treat, add the Oreo to a lollipop stick first to make an Oreo Pop. Gently separate the Oreos and press the stick into the middle of the cream in the center of the cookie. For extra secure hold, dip the lollipop stick first in melted chocolate and then press it into the center of the cream. Press the cookie back together gently and let harden. Dip in chocolate, allowing excess chocolate to drip off, and then place on parchment paper or in a cake pop stand to finish hardening.
Quick Tip
Gift chocolate-covered Oreos! Once the chocolate coating the Oreos is hardened, grab a few and place them in a small gift bag or box tied with a festive ribbon. This makes a great holiday gift for friends, teachers, coworkers, neighbors, etc.
How To Add Sprinkles To Chocolate Covered Oreos
Add sprinkles (or any non-chocolate topping) to the Oreos immediately after dipping them. The chocolate needs to still be wet so the sprinkles or toppings will stick as they dry. I add sprinkles immediately after transferring the dipped Oreo to the parchment-paper-lined tray.
To avoid spilled sprinkles all over, make sure to use a tray with sides.
Chocolate Covered Oreos Ingredients
- Oreos. Use original, double-stuffed, golden, or any other variety you like or would like to try. Here’s a list to browse all the different Oreo varieties.
- Melting wafers or high-quality baking bars. Chocolate chips/baking morsels have stabilizers that keep them from melting completely smooth (which is good when you want them to stay in a chip shape for cookies, but not so much when you want a pretty coating on Oreos). We recommend chocolate made for melting like good quality baking bars (such as Baker’s, Lindt, or Ghiradelli) or good quality melting wafers (such as Ghiradelli) for best results. (Both bars and melts are found in the baking aisle of the store.)
- Oil. A little coconut or vegetable oil helps thin the chocolate to make dipping easier and for the chocolate to go on smoother.
How To Make Chocolate Covered Oreos
- Managing the temperature of the chocolate: Once most of the chocolate in the bowl is melted, add in some unmelted chocolate. The heat from the melted chocolate will then melt this added chocolate while also lowering the heat of the chocolate altogether. Why is this important? It helps to ensure the chocolate is stabilized–and it also gives it a smooth and glossy finish. (For more info, check out the “quick tip” below.)
- Microwave the chocolate in sturdy, heat-safe bowls instead of using plastic or melamine.
- To avoid scorched chocolate, microwave for 15 seconds at a time, and stir for at least 15 seconds between each microwave burst. Remember, the chocolate is still melting from residual heat even after it has been removed from the microwave. To avoid streaky Chocolate-Coated Oreos, it’s important the chocolate never gets too hot!
Quick Tip
Stir and melt the chocolate slowly to get the best crystals. This stops the white fat in the cocoa butter from rising to the top and making streaks. Adding some solid chocolate at the end cools it down and helps it set right, making it smooth and hard when cool.
Variation Ideas
- White Chocolate Covered Oreos. We love the contrast of white chocolate with the dark cocoa cookie! If you love the combo of two types of chocolate, add a white chocolate drizzle on top of milk, dark, or semi-sweet chocolate-dipped Oreo. To drizzle, add melted white chocolate to a small plastic bag and cut off the tip; drizzle over the cookie.
- For a more distinct, raised drizzle: Add the white chocolate after the milk/semi-sweet chocolate has hardened.
- For a drizzle that “melts” into the cookie: Add the white chocolate right after dipping the Oreo in the milk/semi-sweet chocolate.
- Dip or drizzle with melted peanut butter chips.
Chocolate Covered Oreos FAQs
How far ahead can I make Chocolate-Covered Oreos?
These are the perfect make-ahead treat! They can be made and stored for 2-3 weeks!
Where do I store Chocolate- Covered Oreos?
These do best stored at room temperature in an airtight container. Place coated cookies in single layers, separated by wax or parchment paper.
How do you get the chocolate smooth?
Tap the dipped Oreos on the edge of the bowl–this will even out the chocolate and shake off the excess.
Can you freeze Chocolate-Covered Oreos?
You can, but the chocolate will likely look streaky or murky when the cookies defrost. This is because the cocoa solids from the melted chocolate are rising to the top. While still safe to eat, they don’t look as appetizing.
More Oreo Treats
- No-Bake Oreo Truffle Cookies with a white chocolate drizzle
- Oreo Balls with lots of variation ideas
- Icebox Cake with Oreos
- Oreo Popcorn with white chocolate
- Oreo Fudge with sweetened condensed milk
Chocolate Covered Oreos
Equipment
- Sheet pan lined
Ingredients
- 1 (13.29-ounce) package Oreos any flavor
- 2 (10-ounce) packages chocolate melting wafers or baking bars or baking bars, see note 1
- 3 teaspoons coconut oil or vegetable oil, divided
- Toppings as desired see note 2
Instructions
- Line a large sheet pan with parchment paper and set it aside. If using baking bars, coarsely chop the chocolate. Melt the chocolate slowly to avoid rapid temperature changes. Don’t microwave for too long or too often and stir the chocolate frequently as it melts. Allow the coated cookies to harden at room temperature; avoid refrigerating or freezing them.
- Start by using one bag or two bars of chocolate at a time (see note 3). In a large microwave-safe bowl, combine all but 2 tablespoons of the chopped chocolate or chocolate wafers, along with 1-1/2 teaspoons of oil (see note 3). Microwave for 15 seconds, then stir vigorously for 15 seconds. Repeat this process until the chocolate is mostly melted. Once it is mostly melted, add the reserved 2 tablespoons of chocolate and stir until completely melted. Be patient; resist microwaving unless the chocolate isn't melting after stirring for one minute. If needed, microwave in 5-second bursts.
- Once the chocolate is fully melted and smooth, dip a fork into the chocolate and place an Oreo on top. Spoon melted chocolate over the cookie, then tap the fork against the bowl a few times to smooth it out and remove excess chocolate. Slide the fork against the bowl's edge to eliminate any remaining chocolate. Use a table knife to gently transfer the cookie onto the prepared parchment-lined tray. Repeat this process until half of the cookies are dipped. If the chocolate begins to harden, microwave it for another 15 seconds and stir. You may need to switch to a new fork and knife as the chocolate cools or add a little more oil. If decorating, proceed to the next step. If not, leave the cookies at room temperature until the chocolate firms up. Repeat this process with the remaining chocolate and oil.
- If adding sprinkles, Oreo crumbs, or crushed peppermint, sprinkle them on top immediately after transferring the cookie to the baking tray. To drizzle chocolate, set aside some melted chocolate in a small plastic bag and cut off the tip. Drizzle it over the Oreo. For a raised drizzle, wait until the chocolate has hardened. For a drizzle that blends into the cookie, apply it right after coating the Oreo in chocolate. You can also add sprinkles, peppermint, or Oreo crumbs on top of the drizzle.
Video
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
