This is almost a non-recipe recipe. The difference with the store-bought version is that you can choose what chocolate to use and add sprinkles if you make them for special occasions. Even if you're new to chocolate coating, these Oreos are easy to master. It's a simple technique, and this post provides detailed instructions and images to guide you.
Double dose of chocolate
I think of these cookies as similar to Buckeyes candy and chocolate Oreo truffles, not in shape, but in that they double as dessert and game day snacks and are perfect for birthdays and potlucks.
You can even attach lollipop sticks before coating and make amazing treats for kids' birthday parties.
Who knew coating Oreo cookies in your favorite type of chocolate could be so simple and delicious?
Why make them at home when you can buy them? You get to choose the chocolate for the coating. You can use one type, or a mix, like I sometimes do when making old-fashioned peanut clusters.
- Few ingredients: they require only 2 ingredients, three if you're adding some decoration on top.
- It's a no-bake recipe: it doesn't require an oven.
- Make ahead: they can be stored for several days in a cool, dry place.
- Customizable: you can vary the type of chocolate used for coating and add sprinkles to match specific holidays, like pink and red for Valentine's Day or green, white and red for Christmas Oreos, pastel colors for Easter, you get the drift.
- Perfect finger dessert: their size is ideal for sharing at parties, potlucks, gatherings, or as a homemade gift.
Ingredient list
- Oreo cookies: we use the original ones, but any flavor works.
- Chocolate: use coating or candy chocolate that's made for this type of treats.
Quantities are listed in the recipe card towards the end of this post. The Ingredients page has more details and lists the brands we use.
Variations
- Different Oreo flavors: use different-flavored cookies, such as mint, peanut butter, golden Oreos or any other.
- Toppings: before the chocolate sets, sprinkle the coated cookies with crushed nuts, crushed candy canes, cookie crumbs or sprinkles. Vary the colors for different holidays.
- Decorative drizzles: after the chocolate is set, drizzle the coated cookies with a contrasting color of melted chocolate or candy melts for a decorative touch, like we do with the red velvet cake pops.
How to make chocolate-covered Oreos
The technique is the same for both types of chocolate. I only show the white chocolate process. Repeat the steps with dark chocolate.
- Candy chocolate or chocolate wafers are easier to melt and mess up with. It gives a shiny finish with little effort, but the quality is inferior. I recommend this one for more inexperienced bakers.
- Couverture chocolate: is high quality and can be melted and used for dipping. The finish might not be as glossy. I use Callebaut with good results.
Melting chocolate
You can use the microwave (short 10-15-second spurts, stirring well between each one until it's fully melted) or a double boiler, with the bowl containing the chopped chocolate not touching the water. In both cases, make sure it doesn't scorch.
Coating
Melt the chocolate and let it stand until warm but fluid before dipping the cookies. If the temperature changes as you coat the cookies and the chocolate becomes too thick, warm it periodically.
Important: let excess chocolate drip before you place the covered cookie on parchment paper to dry.
Drying
Don't use a wire rack to place the wet chocolate-covered cookies; removing them will be messy, trust me.
Use parchment paper or a silicon mat until they're dried, then transfer to a clean paper.
Vintage Kitchen Tip
The temperature difference between the cookies and the melted chocolate should not be too great to ensure a smooth coating. So, make sure the chocolate is warm but fluid.
Troubleshooting common issues
The chocolate coating is too thick or clumpy: this issue often arises if the chocolate overheats or isn't properly tempered. To remedy this, melt the chocolate slowly, using a double boiler or microwave in short bursts, stirring frequently. We use coating chocolate made for candy dipping, but if you use regular melted chocolate, adding a small amount of coconut oil or shortening can help thin the chocolate for a smoother coating.
Uneven or too-thin chocolate shells could be due to the chocolate's temperature. Make sure the chocolate is smooth and fluid and not too hot. Tap off the excess chocolate gently when lifting the cookies from the chocolate bath.
Chocolate coating cracking after setting: this can happen if there's a significant temperature difference between the cookies and the chocolate. Make sure the chocolate is smooth and fluid and not too hot.
Related recipes you might like:
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Chocolate Covered Oreos (white and dark)
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Ingredients
- 1 package Oreo cookies, 14.3 ounces or 36 cookies
- 12 ounces semisweet chocolate or white chocolate, if using both, use 6 ounces of each
Instructions
- Line a baking sheet with parchment paper or a silicone mat (such as Silpat).
- Melt the chocolate. If using white and dark, melt them separately.
For the double broiler:
- Fill a small saucepan with about 1-2 inches of water and bring it to a simmer.
- Place a heatproof bowl with 12 ounces semisweet chocolate or white chocolate over the saucepan. Make sure no water gets inside the bowl, especially as the water starts to steam.
- Stir continuously until the chocolate is melted and smooth.
For the microwave:
- Place chocolate into a microwave-safe bowl and melt in 30-second spurts until it fully melts. Stir the chocolate well between rounds so it doesn’t burn and is evenly melted.
Dipping the cookies:
- Using a fork or a chocolate dipping tool, dip one cookie at a time in the melted chocolate, turn it around so it’s fully coated and lift it with the fork.
- Allow any excess chocolate to drip off before placing it on the prepared baking sheet. Repeat with 1 package Oreo cookies (36 cookies). If the chocolate thickens too much between dips, heat it briefly to soften again.
- Allow the dipped Oreos to set at room temperature for about 1 hour. You can place the baking sheet in the refrigerator for about 20 minutes to speed up the process, but it usually reduces the shine. I'm not a fan.
- Store in a cool, dry place in an airtight tin or jar with parchment paper between layers so they don't stick.
Laura Rebeschi says
If you add a small amount of corn syrup to your chocolate, they will be shiny even after refrigeration.
Paula Montenegro says
Thanks for the tip Laura!