Chocolate Covered Oreos Recipe

Chocolate covered Oreos are whole Oreo cookies dipped in melted semi-sweet chocolate chips and left to set into a firm, glossy shell. One 36 cookie package needs one 12 oz bag of chips and 1 teaspoon of coconut oil, about 30 minutes of dipping, and 1 hour to set at room temperature (15 minutes in the fridge).

The trick is the fork. Drop the cookie in, flip it, lift it out, tap, and scrape the bottom on the rim of the bowl. That last scrape is the difference between a neat cookie and one sitting in a puddle of chocolate.

What You Need for 36 Dipped Oreos

• Cookies: 1 package of Oreos (36 cookies)
• Chocolate: 12 oz semi-sweet chocolate chips, or milk chocolate chips
• For a thinner coat: 1 teaspoon coconut oil or vegetable shortening (optional)
• Toppings: crushed chocolate wafer cookies, crushed espresso beans, shaved dark chocolate, a light dusting of dark cocoa, or 2 oz melted dark chocolate to drizzle
• Time: 20 minutes prep, 10 minutes melting and dipping, 1 hour to set
• Keeps: up to 1 week airtight at room temperature, up to 2 weeks in the fridge

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Semi-Sweet or Milk Chocolate for Dipping Oreos?

Semi-sweet is the better choice for most batches. I have dipped Oreos in both, and semi-sweet sets firmer, holds its shine in storage, and breaks with a clean snap. Its slight bitterness also balances the sweet cream filling.

Milk chocolate tastes softer and sweeter, which kids usually prefer. It stays softer too, so it smudges in a warm kitchen and marks where fingers touch it. Use milk chocolate when the cookies will be eaten the same day or kept in the fridge; use semi-sweet for gifts, bake sales and platters that sit out for a few hours.

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Melting Chocolate Chips Without Seizing Them

Put the chips and the coconut oil in a dry, microwave-safe bowl. Heat in 30 second bursts and stir well after each one, even when the chips still look whole. Chips hold their shape while they melt, so stirring tells you more than looking does.

Stop heating while a few small pieces are still visible and stir until they disappear. That final unnecessary burst is what overheats chips and turns them thick and dull. Keep water away from the bowl, too. A single drop from a wet fork can make chocolate seize into a stiff, grainy paste.

This is melted chocolate, not tempered chocolate. Chips are made to hold their shape in cookies, so they will not temper like a chocolate bar. The coconut oil thins them for an even coat and adds shine. Because the chocolate is untempered, it sets best in a cool room or in the fridge, and it softens if the cookies sit somewhere warm.

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The Fork Method for a Clean Coat

Line a baking sheet with parchment or a silicone mat before you start. Plates and foil grab the chocolate and tear the bottoms when you lift the cookies off.

Pour the melted chocolate into a narrow, deep bowl or a wide mug so a whole cookie can sink under the surface. Drop in one Oreo, turn it over with a fork so both sides are coated, then slide the fork underneath and lift it straight up. Tap the fork on the rim two or three times and let the extra chocolate run back into the bowl. Then drag the bottom of the cookie across the rim once. Set it down and nudge it off the fork with a toothpick.

Work in groups of six to eight. When the chocolate starts to coat thickly and leaves ridges, microwave it for 10 to 15 seconds and stir.

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Toppings and a Thin Chocolate Drizzle

Add crushed toppings within a minute of dipping, while the shell is still wet. Crushed chocolate wafer cookies cling best, crushed espresso beans add crunch and a bitter edge, and shaved dark chocolate keeps the look all chocolate. Dust cocoa on lightly once the shell has set, or it sinks in and looks patchy.

For the drizzle, melt 2 oz of dark chocolate in 20 second bursts, then spoon it into a small zip-top bag and snip off the tiniest corner. Wave the bag back and forth over a row of set cookies, a few inches above them. If your kitchen is warm, chill the dipped cookies for 10 minutes first so the lines stay sharp instead of sinking into the coat.

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Chocolate Covered Oreo Designs for Every Holiday

The plain dipped cookie is the base for almost every decorated Oreo. Half-dip them for a two-tone look, drizzle white over dark, or press sprinkles into the wet shell in team or party colors. Mint Oreos are good with a dark cocoa drizzle, while peanut butter Oreos need nothing extra.

For October, turn them into spooky Halloween Oreos or Thanksgiving Oreo turkeys. In spring, the same dipping step makes bunny Oreo pops. For pops of any kind, twist the cookie open, dip the end of a stick in chocolate, press it into the cream, close the cookie, and chill it for 10 minutes before dipping so it does not slide off.

On a holiday dessert board, they sit well next to chocolate covered strawberries, chocolate covered pretzels, and a few pieces of Christmas chocolate bark. If you have leftover cookies and chocolate, Oreo truffle balls use both.

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Why They Are Better on Day Two

Freshly set, the shell is firm on top but still a little soft underneath. After a night in a closed container it is firm all the way through, and the cookie inside loses a bit of its hard crunch. You bite through a snap of chocolate into a cookie that gives a little. That is why they are worth making the day before a party.

Store them in an airtight container in a single layer, or with a sheet of parchment between layers. They keep for up to 1 week at room temperature in a cool spot and up to 2 weeks in the fridge. Taking them out of the fridge? Leave the lid on until the container reaches room temperature. Opening it cold lets moisture bead on the chocolate, and it dries into dull white spots.

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Dull Streaks, Thick Chocolate and Other Fixes

• Chocolate turned thick and grainy: it was overheated or touched water. Stir in another 1 teaspoon of coconut oil; if it stays grainy, use it for brownies and melt a fresh batch.
• Puddle of chocolate around each cookie: too much chocolate left on the fork. Tap longer and scrape the underside on the rim.
• Bare spots on the edges: the bowl was too shallow. Move the chocolate into a mug and tilt it.
• Gray streaks after setting: the chocolate was too hot or the room was warm while it set. Chill the next tray for 15 minutes to set it fast.
• Toppings fell off: the shell had already set. Sprinkle within a minute of each cookie leaving the bowl.

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Oreo Dipping Questions

How long do chocolate covered Oreos last?

Up to 1 week in an airtight container at cool room temperature, and up to 2 weeks in the fridge.

Can I cover Oreos in white chocolate?

Yes. White chocolate chips melt thicker and scorch faster, so heat them in 15 second bursts and add the coconut oil to thin them.

Do chocolate covered Oreos need to be refrigerated?

No. They are fine at room temperature in a cool kitchen. Refrigerate them in warm weather or if you used milk chocolate.