Chocolate-Covered Oreos

Chocolate-Covered Oreos

Crisp cookies dipped in melted chocolate and set with a glossy, snappable shell.

Total 35 min Makes 24 cookies Calories 130/serving

Dietary

Vegetarian, Pescatarian, Nut free, Halal, Kosher

Allergens

Dairy, Wheat, Soy

Oreo cookies get dunked in melted chocolate and finished with a scattering of sprinkles or a drizzle before the coating firms up into a crisp shell. They come together with minimal hands-on effort, making them a quick treat for parties, lunchboxes, or holiday cookie trays.

Ingredients

  • 24 Oreo cookies
  • 12 ounces semisweet chocolate chips
  • 1 tablespoon vegetable oil or shortening
  • 2 tablespoons white chocolate chips, melted, for drizzle (optional)
  • 2 tablespoons rainbow sprinkles (optional)

Method

  1. Line two baking sheets with parchment or wax paper.

  2. Place the semisweet chocolate chips and vegetable oil in a microwave-safe bowl. Microwave in 30-second bursts, stirring between each, until smooth and fully melted, about 1 1/2 to 2 minutes total.

  3. Drop one Oreo into the melted chocolate, then use a fork to turn it over and fully coat both sides.

  4. Lift the cookie on the fork, tap off excess chocolate against the side of the bowl, and set it on the lined baking sheet.

  5. Repeat dipping and coating with the remaining Oreos, re-melting the chocolate briefly in the microwave if it begins to thicken.

  6. While the chocolate is still wet, scatter sprinkles over some of the cookies if using.

  7. If using white chocolate drizzle, melt the white chocolate chips in 20-second microwave bursts until smooth, then drizzle over the dipped cookies with a spoon.

  8. Let the cookies sit at room temperature, or refrigerate, until the chocolate coating is firm and set.

  9. Store the dipped cookies in an airtight container at room temperature for up to a week.

Rate this recipe

★ 3.8 (1)

Comments

    Log in to comment.

    Chocolate-Covered Oreos

    Oreo cookies get dunked in melted chocolate and finished with a scattering of sprinkles or a drizzle before the coating firms up into a crisp shell. They come together with minimal hands-on effort, making them a quick treat for parties, lunchboxes, or holiday cookie trays.

    35 min 24 cookies 130 cal

    Ingredients

    • 24 Oreo cookies
    • 12 ounces semisweet chocolate chips
    • 1 tablespoon vegetable oil or shortening
    • 2 tablespoons white chocolate chips, melted, for drizzle (optional)
    • 2 tablespoons rainbow sprinkles (optional)

    Method

    1. 1

      Line two baking sheets with parchment or wax paper.

    2. 2

      Place the semisweet chocolate chips and vegetable oil in a microwave-safe bowl. Microwave in 30-second bursts, stirring between each, until smooth and fully melted, about 1 1/2 to 2 minutes total.

    3. 3

      Drop one Oreo into the melted chocolate, then use a fork to turn it over and fully coat both sides.

    4. 4

      Lift the cookie on the fork, tap off excess chocolate against the side of the bowl, and set it on the lined baking sheet.

    5. 5

      Repeat dipping and coating with the remaining Oreos, re-melting the chocolate briefly in the microwave if it begins to thicken.

    6. 6

      While the chocolate is still wet, scatter sprinkles over some of the cookies if using.

    7. 7

      If using white chocolate drizzle, melt the white chocolate chips in 20-second microwave bursts until smooth, then drizzle over the dipped cookies with a spoon.

    8. 8

      Let the cookies sit at room temperature, or refrigerate, until the chocolate coating is firm and set.

    9. 9

      Store the dipped cookies in an airtight container at room temperature for up to a week.