Sometimes you need a quick and easy holiday or party 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 or party-themed sprinkles, and you'll be ready to go!
Why you'll love this recipe
- This easy recipe comes together in just 45 minutes.
- It's very easy to adapt and decorate with your favorite sprinkles for any holiday or occasion (Christmas, Halloween, birthdays, and more!).
- This is a great recipe to make with kids and is very forgiving.
- Use your favorite OREO cookies as well as your favorite type of chocolate to further customize this recipe!
There are just a few things you'll need to bring these Chocolate Covered OREOs 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 chocolate chips or a coarsely chopped bar.
- Sprinkles: Go crazy! This is where you can get really festive, so use whatever you like. These could be holiday or party-themed sprinkles in any color or shape of your choosing.
See full recipe below for detailed directions.
Substitutions & Variations
This is a very flexible recipe and can easily be adapted to suit your personal taste.
- Change up the chocolate - Try this recipe 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 that you want to try? 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 that stick well to melted chocolate!
I have not tested this recipe with other variations, but if you do, let us know how it turns out in the comments! I always love to hear how you're adapting these recipes and use those as ideas for future recipes as well!
How to Make Chocolate Covered OREOs
This recipe comes together in just a few easy steps and you'll be ready to eat these cookies in no time!
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 or party sprinkles. Let cool in the refrigerator for 30 minutes, or at room temperature for at least 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, it just takes a bit more time. If you're in a hurry, you can cool them in the refrigerator.
Expert Baking Tips
- Don't burn the chocolate! It's easy to do if the temperature is too high when you're melting it. 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 while you're still dipping, you can always reheat the pan to melt it again.
- Don't bother putting chocolate on the bottom side of the cookie, since this is going to be placed on the parchment paper. You can if you like, but it's not needed!
- Cool the cookies at room temperature or in the refrigerator, if you're short on time!
- Change up the sprinkles for different occasions. Red and green for holiday cookies, pastels for Easter, pinks for Valentine's Day... the options are endless!
- Let excess chocolate drip off 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!). You can always knock off any little bits of chocolate that come off the parchment paper with the cookie once cooled.
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 bumpy.
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, but be careful.
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).
Room Temperature Storage: These Chocolate Covered OREOs can be stored in an airtight container at room temperature in a cool, dry place (like your pantry) 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 if you prefer. If you do refrigerate, note that you may get some condensation on the chocolate (it will start "sweating").
Yes! Use whatever kind you prefer. I used regular OREO cookies for this recipe, but it would also work well with OREO Thins, Double Stuff, Vanilla OREO cookies, and more.
Yes! I used dark chocolate for this recipe, but it would also work well with milk chocolate or white chocolate, based on your preference.
Let the cookies firm up for 30 minutes in the refrigerator or at least 60 minutes at room temperature.
Yes! You can use holiday sprinkles, party-theme sprinkles, or even other toppings like crushed nuts, crushed candy cane, or crushed toffee. Anything that sticks well to melted chocolate will work here.
No, you can use either chocolate chips or a coarsely chopped chocolate bar. The key here is use high-quality chocolate.
Chocolate Covered OREOs
- 24 OREO cookies
- 2 cups dark chocolate chips or dark chocolate bar, coarsely chopped
- 2 Tablespoons 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 and you'll need to start over.
- Use kitchen tweezers or a fork to dip the cookies in the chocolate to coat the top and sides. 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 sprinkles. Let cool in the refrigerator for 30 minutes, or at room temperature for at least 60 minutes. Remove from the parchment paper, knock off any excess chocolate bits, and serve!