Not much of a baker? There’s no oven required for this super simple Chocolate-Dipped Oreos recipe!
I think we can all agree that Thanksgiving gets the pies. But Christmas? That’s cookie season. Every December, my wife, her sister, and her mom basically turn their kitchens into full-fledged bakeries. Oh, I do my part, you know, bravely testing every batch and all. All those raspberry thumbprints, tiny gingerbread people, and sugar cookies go to my waist. Frankly, I don’t care—worth every calorie.
But one of my favorites is also one of the easiest, and that’s chocolate-dipped Oreos. For years, I’d stock up on the white chocolate–coated ones, my personal fave. Sadly, it only shows up around Christmas. That’s one of the reasons I finally started making my own, so I could enjoy them all year round. However, there was another reason—the chocolate.
As I’ve gotten older, I’ve grown more picky about my ingredients, and that waxy factory coating Oreos use wasn’t doing it for me anymore. Instead, I spring for the locally-made chocolate melts from our local chocolatier, Niemann’s in Wauwatosa. Yes, I sound a little snooty. Also, no, I’m not sorry. Because when a recipe only takes 20 minutes, with most of that just waiting for the chocolate coating to set, I might as well use the best chocolate. If you ask me, that’s worth the snoot.
Homemade chocolate-covered Oreos are just as good as you’d think. You’ll still enjoy the sweet crunch of everyone’s favorite cookie, only now it’s wrapped in a gloriously thick layer of chocolate. White, dark, or milk, they’re all delicious. Add some sprinkles if you’re feeling festive, and enjoy these year-round.
Do I have to use Oreos?
Nope. Practically any sandwich cookie will do. In fact, Newman’s sandwich cookie is a great option if you’d prefer organic ingredients. Also, Trader Joe’s makes an excellent sandwich cookie. Gluten-free varieties work as well. Heck, I’ve even used this coating on Nutter Butters!
However, if I were to pick one, I’d probably still stick with Oreos. I don’t know how they do it, but they’ve managed to create a cookie with the right crisp and crunch, something you need for a successful coating.
How do I store leftovers?
After they’ve cooled, store your cookies in an airtight container for up to 2 weeks. Room temperature is fine as long as it’s not too hot. These cookies soften, even in moderate heat. So, if the temp is going to be an issue, you can put them in the fridge. Wherever you store them, place parchment between the stacked layers so that they don’t stick.
Serving suggestions
These cookies pair perfectly with a glass of milk. Though if you ask my kids, they’ll probably say Steamed Hot Chocolate if you own a steamer. If not, any Rich and Creamy Hot Chocolate will do. I also like to use these as toppings for a Vanilla Milkshake or Cookies and Cream Ice Cream—whichever you choose, make sure to add a drizzle of The Best Chocolate Sauce Ever!
Chocolate-Dipped Oreos
Ingredients Â
- 8 ounces white chocolate candy melts
- 1 package Oreo cookies about 24 cookies
- 8 ounces dark chocolate candy melts
- Sprinkles optional
InstructionsÂ
- Line a baking sheet with parchment paper. In a microwave-safe bowl, heat the white chocolate in 15-second bursts, stirring between each until smooth.
- Using a fork, dip an Oreo cookie fully into the melted chocolate. Let the excess drip off. Dip half of the Oreos, then melt the dark chocolate wafers in a separate bowl and repeat the dipping process with the remaining Oreos.
- Place the dipped Oreos on the prepared baking sheet immediately after dipping. If you like, sprinkle a few toppings on each cookie while the chocolate is still wet. Let the cookies sit until the chocolate hardens.
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