Sometimes you need a quick and easy holiday cookie, and these Chocolate Covered OREOs are just that! This recipe is also incredibly forgiving, and great to make with kids (everyone loves to play with chocolate)! Coat them with your favorite holiday sprinkles, and you'll be ready to go!
As always, I do include a few affiliate links in this post for products I truly use and love. This just means that if you make a purchase after clicking one of those links, I'll earn a little money (at no cost to you) to keep the kitchen up and running, which I promise to use to create more fun content like this! One of those affiliates is with Amazon, which requires a very clear disclosure: as an Amazon Associate, I earn from qualifying purchases. If you have any questions about affiliates, please reach out!
There are just a few things you'll need to bring this recipe together.
- OREOs: use your favorite kind! Are you a fan of regular OREOs? Double-stuff? Golden OREOs? They will all work, so use whatever you like most!
- Dark chocolate: use high-quality chocolate here, either chips or a chopped bar.
- Sprinkles: go crazy! This is where you can get really holiday festive, so use whatever you like.
See full recipe below for detailed directions.
This recipe comes together in just a few easy steps.
Melt your chocolate. This can be done in a double-boiler, a thick-bottomed pan over medium-low heat, or in the microwave.
Remove from heat, then dip the OREOs in the chocolate to coat the top and the sides. Let excess chocolate drip off. Use a fork or kitchen tweezers to move the cookies in and out of the chocolate.
Place the cookies on a parchment paper-lined tray.
While the chocolate is still melted, sprinkle with your favorite holiday sprinkles. Let cool at room temperature for 30-60 minutes.
I don't bother putting chocolate on the bottom side of the cookie, since this is going to be placed on the parchment paper, but you can if you like. Also, these cookies cool perfectly at room temperature, but if you're in a hurry, you can cool them in the refrigerator.
Hint: Make sure you don't burn your chocolate! It's easy to do if the temperature is too high. Keep it low, stirring constantly, and let the chocolate melt slowly. Then remove from the heat to dip your cookies. If your chocolate starts to harden too quickly, you can always reheat the pan to melt it again.
This is a very flexible recipe and can easily be adapted to suit your personal taste.
- Change up the chocolate - try this with milk chocolate, or white chocolate instead!
- Change up the cookie - you can use any type of OREO, but also, you could use any kind of cookie here! Have another cookie in mind? Go for it!
- Change up your sprinkles or toppings - sprinkles work well, but you could also try crushed candy cane, chopped nuts, crushed toffee, or any other toppings!
A few things to watch out for
There are two things to watch out for as you're making Chocolate Covered OREOs.
Watch for uneven spots in the chocolate. When you place the cookie face down, you may create a bubble when you pull it out. That will turn into a low point or gap in the chocolate.
Clear sprinkles that may look like ice when they're on their own, unfortunately just melt into the chocolate and don't have much color. A solid sprinkle works better.
Also, if you prefer to let the cookies cool on a cooling rack (rather than parchment paper), this will work, but the bottom of your cookies will no longer be flat. The chocolate that drips down will harden and make them uneven.
I like to melt the chocolate in a small cast iron saucepan because it heats very evenly (I use this Le Creuset Enameled Cast Iron Saucepan). You can also melt the chocolate in a double boiler over boiling water, or in a glass bowl in the microwave.
To dip the OREOs, you can use a fork to scoop the cookies out, or kitchen tweezers (I realize this isn't a normal kitchen tool, but it's a useful one!). Frankly, if the chocolate is cool enough, you can also do this with your fingers.
You'll let the cookies cool on a parchment paper-lined baking sheet (the baking sheet makes it easier in case you need to move it).
These Chocolate Covered OREOs should be stored in an airtight container at room temperature for up to 2 weeks. After that time, the cookie will start to lose its crunch.
You do not need to refrigerate these cookies, however, you can.
Make sure to let excess chocolate drip off of the cookies before you transfer them to the parchment paper. If you don't, you'll end up with a chocolate blob (still delicious, though!).
Yes! Use whatever kind you prefer.
Yes! I used dark chocolate here, but this will also work well with milk chocolate or white chocolate.
They'll need to chill at least 30 minutes (an hour is better, if you have the time). If you need to speed up this process, you can always pop them in the fridge to harden quicker.
Chocolate Covered OREOs
- 24 OREO cookies
- 2 cups dark chocolate chip or dark chocolate, chopped
- 2 Tablespoons holiday sprinkles
- Line a baking sheet with parchment paper. Set aside.
- Melt your chocolate in a double boiler, thick-bottomed pan over medium-low heat, or in a bowl in the microwave. If your chocolate starts to look dry (anything other than silky smooth) or chunky, it has burned.
- Use kitchen tweezers or a fork to dip the cookies in the chocolate. Let any excess chocolate drip off the cookie, then transfer the cookie to the parchment paper-lined baking sheet.
- While the chocolate is still warm, sprinkle the cookies with holiday sprinkles. Let cool at room temperature for 30-60 minutes.