Sometimes you need a quick and easy holiday or party cookie, and these Chocolate Covered OREOs are perfect. The recipe is forgiving and fun to make with kids. Dip OREOs in melted chocolate, top with festive sprinkles, and you have an instant treat for any celebration.
Why you’ll love this recipe
- This easy treat comes together in about 45 minutes, including cooling time.
- Highly customizable — decorate with sprinkles to match any holiday or party theme.
- Great recipe to make with kids — simple steps and forgiving results.
- Use any variety of OREOs and your favorite chocolate to personalize the flavor.
Ingredients
Just a few ingredients are needed to make these Chocolate Covered OREOs.
- OREO cookies: Any variety will work — regular, Double Stuf, Thins, or Golden.
- Dark chocolate: Use good-quality chocolate chips or a coarsely chopped bar; dark, milk, or white chocolate all work.
- Sprinkles: Pick colors and shapes to match your event — holiday sprinkles, confetti, or any topping that adheres to melted chocolate.
See the recipe card below for exact amounts and full instructions.
Substitutions & Variations
This is a flexible recipe — here are a few easy ideas:
- Switch the chocolate: Try milk or white chocolate for a different taste and appearance.
- Try different cookies: Any cookie that holds up to dipping will work if you prefer something other than OREOs.
- Alternative toppings: Substitute sprinkles with crushed candy cane, chopped nuts, crushed toffee, or other mix-ins that stick to melted chocolate.
How to Make Chocolate Covered OREOs
These cookies come together in a few simple steps and require minimal equipment.
- Step 1: Melt the chocolate using a double boiler, a thick-bottomed pan over low heat, or briefly in the microwave. Stir frequently and keep the heat low to avoid burning.
- Step 2: Remove the chocolate from the heat. Use a fork or kitchen tweezers to dip each OREO, coating the top and sides. Let excess chocolate drip off before transferring to a lined tray.
- Step 3: Place the dipped cookies on a baking sheet lined with parchment paper.
- Step 4: While the chocolate is still wet, sprinkle the cookies. Chill in the refrigerator for 30 minutes or let them set at room temperature for at least 60 minutes. Once firm, remove from the parchment and serve.
Expert Baking Tips
- Don’t overheat the chocolate: Melt slowly over low heat and stir frequently to keep it smooth. If it becomes grainy or dry, it has likely burned.
- If the chocolate firms up while dipping, gently reheat to restore a smooth texture.
- Avoid coating the bottom: There’s no need to cover the base of the cookie that will rest on the parchment.
- Match sprinkles to the occasion: Red and green for Christmas, pastels for Easter, pinks for Valentine’s Day, and so on.
- Let excess chocolate drip off before placing cookies on parchment to avoid large blobs. Any small bits that stick can be removed after cooling.
Storage
Room temperature: Store Chocolate Covered OREOs in an airtight container in a cool, dry place for up to two weeks. After that they may lose some crunch.
Refrigeration is optional. If refrigerated, chocolate may develop slight condensation when returned to room temperature.
Recipe FAQs
Yes. Regular OREOs, Thins, Double Stuf, and flavored varieties all work well.
Yes. Dark, milk, or white chocolate will all work. Choose based on your preferred taste and appearance.
Chill 30 minutes in the refrigerator or at least 60 minutes at room temperature until the chocolate is set.
Yes. Holiday sprinkles, party confetti, or toppings like crushed candy cane, nuts, or toffee that stick to melted chocolate are all good options.
More Easy Holiday Dessert Recipes
-
Sourdough Discard Peanut Butter Blossoms
-
Candied Orange Slices
-
Candy Cane Marshmallows
-
Sourdough Discard Shortbread Cookies
If you tried these Chocolate Covered OREOs, please leave a star rating and share your thoughts in the comments. Happy baking!
Chocolate Covered OREOs
Jessica Vogl
Pin Recipe
Equipment
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Small saucepan
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Kitchen tweezers or fork
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Parchment paper
Ingredients
- 24 OREO cookies
- 2 cups dark chocolate chips or coarsely chopped dark chocolate
- 2 Tablespoons sprinkles
Instructions
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Line a baking sheet with parchment paper and set aside.
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Melt the chocolate in a double boiler, in a thick-bottomed pan over low heat, or in the microwave. If it becomes grainy or dry, it has overheated and should be replaced.
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Use kitchen tweezers or a fork to dip each cookie, coating the top and sides. Allow excess chocolate to drip off, then place cookies on the prepared sheet.
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While the chocolate is still wet, add sprinkles. Chill for 30 minutes in the refrigerator or let set at room temperature for at least 60 minutes. Remove from parchment, discard any loose chocolate bits, and enjoy.