Chocolate Covered Oreos (white and dark)
The difference with the store-bought version is that you can choose what chocolate to use. Even if you're new to chocolate coating, it's a simple technique, and this post provides detailed instructions and images to guide you.
Servings 36 cookies
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.
Notes
Use other flavors of Oreos like golden with white chocolate or peanut butter with dark chocolate.
Sprinkles or toppings: before the chocolate sets, add sprinkles or other types of small decorations.
To freeze for longer storage: place the cookies in a single layer on a baking sheet to freeze initially. Once solid, transfer to a freezer-safe airtight container or bag with parchment paper between layers. When ready to eat, thaw them at room temperature.
