These Chocolate Covered Oreos are rich, chocolatey, and super easy to make! Top with sprinkles, crushed peppermint, or cookie crumbs for a fun touch.
author’s note
The Treat That Always Hits!
Every holiday season, a neighbor would drop off a bag of chocolate-covered Oreos as a gift, and I looked forward to them all month. They were my favorite treat as a little girl, so I can’t believe it’s taken me so many years to finally recreate them, especially since they’re so simple.
And while they are simple, I’ve found a few tips and tricks I’m sharing below so you can avoid the dipping mistakes I’ve made. It’s the best treat, and I can’t wait for you to try them!
Chocolate Covered Oreos Ingredients
| Ingredient | Swaps & tips |
|---|---|
| Oreos | Use original, Double Stuf, Golden, or seasonal flavors. Thins work too. |
| Good melting chocolate | If using chips, thin with 1 to 2 teaspoons neutral or coconut oil per 16 oz. |
| Neutral or coconut oil | Add a tiny bit more only if the chocolate feels thick. |
| Decorations | Add toppings while the coating is still wet. |
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.
Decorating And Topping Ideas
- Salty-sweet: Maldon sea salt flakes.
- Cookie-on-cookie: Oreo crumbs or mini chocolate chips.
- Holiday: Colored candy melts or themed sprinkles like Christmas oreo pops and Halloween oreo pops.
- PB: Drizzle melted peanut butter chips over dark chocolate.
- Chocolate-chip style: Dip in dark or milk chocolate, then sprinkle mini chocolate chips on top for extra texture.
How To Make Chocolate Covered Oreos (Tips)
- Prep: Line a sheet pan with parchment. Chill the empty tray for a few minutes so the shell sets faster.
- Melt: Heat in 15-second bursts. Stop when mostly melted, then stir to finish.
- Dip: Use a fork. Tap the fork on the bowl to shake off extra. Scrape the bottom off.
- Decorate: Add sprinkles right away while the coating is still wet.
- Set: Let set at room temp for best shine.
Storage
- Store chocolate covered oreos in an airtight container at room temp for 2 to 3 weeks. Layer cookies with parchment or wax paper.
- Freezing is possible, but the chocolate can look cloudy after thawing.
More Oreo Treats:
Chocolate Covered Oreos
These Chocolate Covered Oreos look elegant but are incredibly easy to make! Rich and chocolatey with a creamy center, they can be decorated with sprinkles, crushed peppermint, extra chocolate, or cookie crumbs.
Video
Equipment
- Sheet pan (15" x 10") lined
Ingredients
- 1 (13.29-ounce) package Oreos any flavor
- 2 (10-ounce) packages chocolate melting wafers 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 1 bag or 2 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 until the chocolate is mostly melted. Then, 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 1 minute. If needed, microwave in 5-second bursts.
- Once 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 the cookies are dipped. If the chocolate begins to harden, microwave 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.
Final step! Please let us know how it was by leaving a review.
Recipe Notes
Note 1: Chocolate chips and baking morsels contain stabilizers that prevent them from melting smoothly. For best results, use high-quality baking bars like Baker’s, Lindt, or Ghirardelli, or premium melting wafers. You can choose any type of chocolate—milk, semi-sweet, dark, or white—and even mix 2 types for dipping and decorating.
Note 2: I love to top these with sprinkles, crushed peppermint, extra crushed Oreos, and colored candy melts!
Note 3: The key to not scorching and ruining the chocolate is to melt in very short bursts and to stir a lot—so much melting happens outside the microwave. You never want the chocolate to get hot, just warm enough to melt gradually, and once it’s smoothly melted, it should be room temperature.
Note 4: Melting chocolate slowly while stirring frequently prevents the cocoa butter from rising to the surface, which can cause a streaky appearance. Adding unmelted chocolate toward the end cools the mixture and “seeds” it, promoting the right crystals for a smooth, hard finish at room temperature. This process gives the chocolate a glossy look, prevents it from melting easily in your hands, and helps it set properly.
Storage: Store at room temperature in an airtight container. Place coated cookies in single layers separated by wax or parchment paper for 2–3 weeks.
Nutrition
Serving: 1serving | Calories: 128kcal | Carbohydrates: 1g | Protein: 0.1g | Fat: 0.8g | Fiber: 0.1g | Sugar: 0.9g
Nutrition information is automatically calculated, so should only be used as an approximation.
Chocolate Covered Oreos FAQs
How do you get the chocolate smooth?
Tap the fork on the bowl after dipping and let the extra chocolate drip off. Stir the bowl often while you work.
How to make Chocolate Covered Oreos without a mold?
You don’t need a mold. Use a bowl, a fork, and parchment.
These are SO GOOD! Simple but delicious. As Chelsea’s husband, we get this treat frequently in our family, and love them every time.