Chocolate Covered Oreos are a decadent treat that will satisfy your chocolate craving! Make these no-bake vegan cookies with just 3 ingredients and customize with your favorite chocolate, then top with sprinkles, nuts, chocolate drizzle, and more!
Chocolate Covered Oreos are the perfect activity to enjoy with friends or family. Just dip the cookie sandwiches in chocolate, add your favorite toppings, then cool. Enjoy them on their own or dip them in milk, Hot Chocolate, or include them in your Hot Cocoa Bar.
Looking for a healthier chocolate dipped alternative? Check out our Chocolate Dipped Strawberries, Bananas, Dates, Oranges, and Blueberries.
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About Chocolate Covered Oreos
- Taste - The combination of Oreos and the rich chocolatey shell is deliciously decadent.
- Texture - The outside chocolate shell is firm with a nice snap while the Oreos have a nice crunch.
- Effort - Just melt the chocolate, dip the Oreos, then wait for them to chill in the freezer.
- Time - It takes about 5 minutes to melt and temper the chocolate, a few minutes to dip the Oreos, then about 20 minutes for them to cool before you can enjoy them.
Ingredients
- Oreos or Generic Cookie Sandwiches - We use Oreos or Trader Joes Jo Joe's for the best results.
- High-quality chocolate or baking chips - We prefer semi-sweet chocolate chips because they are the perfect balance of sweet and rich.
- Coconut oil - Coconut oil adds a nice shine to the chocolate.
See recipe card for quantities.
Substitutions and Variations
- Milk - Enjoy these chocolate covered cookies dipped in your favorite milk.
- Chocolate - These Oreos will also be delicious dipped in dark chocolate, white chocolate, ruby chocolate, or milk chocolate depending on how sweet you like your chocolate.
- Shredded coconut - Sprinkle shredded coconut on the oreos for extra flakes of sweetness.
- Chopped nuts - Chopped nuts like peanuts, walnuts, or pecans add a savory crunch.
- Sprinkles - Cover the chocolate Oreos in sprinkles for an extra sweet flare.
- Chocolate Oreo mold - Use a chocolate Oreo mold to streamline this recipe.
- Holiday - Use food dye in white chocolate or add colorful sprinkles to celebrate holidays like, Valentine's Day, Christmas, Easter, Hanukkah, weddings, baby showers, and more.
Instructions
- Prepare station - Line a baking sheet with parchment paper or wax paper and set aside. This will be your surface for your dipped Oreos. If using toppings, place a scoop of each topping in small bowls or plates so they are ready for dipping.
- Melt chocolate (double boiler or microwave) - Use a double boiler or microwave to melt â…” of the chocolate and coconut oil, if using. If you microwave the chocolate, place the chocolate in a microwave safe bowl and heat in the microwave in 30 second increments at 50% power and stir in between each interval until melted and smooth. This will help melt the chocolate and prevent the chocolate from burning. Then gradually stir in the remaining â…“ chocolate in small amounts at a time until the chocolate is completely melted. This will temper the chocolate and give the cookies a nice shine. See double-boiler instructions if using. (Photo 1)
- Dip cookies - Submerge a cookie in the chocolate until thoroughly coated and use a fork to lift the cookie out of the chocolate. (Photo 2)
- Tap chocolate - Tap the fork against the side of the bowl and allow the excess chocolate to drip in the bowl. Then place the cookie on the parchment paper and continue the process until all the cookies are dipped. (Photo 3)
- Drizzle with another chocolate (optional) - If drizzling with another chocolate, such as white, ruby, or matcha, melt the chocolate using the same instructions as above, then use a fork to drizzle the chocolate on the cookies.
- Chill cookies - Place the cookies in the refrigerator to set the chocolate and chill in the freezer for at least 20 minutes until the chocolate is set. Then enjoy immediately or store in an air-tight container for up to one month. (Photo 4)
Pro tip: Only use high-quality chocolate because cheap chocolate chips have fillers and do not melt well. Use high-quality chocolate like Ghirardelli, Lily’s, Guittard, or Trader Joe’s baking chocolate for the best results.
Storage
Refrigerate leftover chocolate dipped Oreo cookies in an air-tight container for up to 2 weeks. You can also freeze them in an air-tight freezer container for up to 1 month. If you have multiple layers of Oreos, place wax paper in between the layers so the Oreos don't stick together.
Top Tips
- If the melted dipping chocolate starts to harden, warm the chocolate in the microwave for a few seconds or place it back onto the double boiler for a few seconds and stir to reheat then reuse.
- If you are using chopped chocolate, make sure the chocolate pieces are about the same size to ensure even melting.
- If you are using a glass bowl to double boil, it will take longer to cool and temper than a metal bowl. Remember to only use glass in a microwave as metal is not microwave safe.
- Use vegan chocolate to make these cookies vegan!
Recipe FAQs
Can you leave chocolate covered Oreos out overnight?
Yes, you can leave these chocolate sandwich cookies out overnight and still enjoy them the next day. However, they are best stored in an air-tight container and refrigerated.
How do you dip Oreos in chocolate without mold?
In this recipe, we don't use a mold and instead use forks to dip the Oreos. While it isn't as perfect as a mold, it is still easy.
Are chocolate covered Oreos gluten free?
No, because standard Oreos have gluten. However, you can use gluten free Oreos or gluten free Joe Joe's to make this recipe gluten free.
Is it better to use a glass or plastic bowl to melt chocolate?
Glass bowls are best because they stay hotter for a longer period of time. Plastic bowls also retain moisture and can make the chocolate seize.
Did You Like This Recipe?
Love this easy chocolate covered Oreos recipe? Please leave a 5-star rating in the recipe card below & leave a comment below. If you are looking for other chocolate dipped treats, try our chocolate covered pretzels and chocolate macaroons.
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📖 Recipe
How to Make Chocolate Covered Oreos
Chocolate Covered Oreos are a decadent treat that will satisfy your chocolate craving! Make these no-bake vegan cookies with just 3 ingredients and customize with your favorite chocolate, then top with sprinkles, nuts, chocolate drizzle, and more!
Servings: 12 cookie sandwiches
Calories: 165kcal
Equipment
- 1 saucepan
Ingredients
- 8 oz high-quality semi-sweet, dark, or white chocolate or baking chips i.e. Ghirardelli, Guittard, etc.
- 2 teaspoon coconut oil, optional
- 12 Oreos or generic cookie sandwiches
Optional Toppings
- chopped nuts optional
- shredded coconut optional
- 2 oz melted white chocolate, ruby chocolate, or milk chocolate, optional
- sprinkles optional
Instructions
- Prepare station - Line a sheet pan with parchment paper or wax paper and set aside. This will be your surface for your dipped Oreos. If using toppings, place a scoop of each topping in small bowls or plates so they are ready for dipping.
- Melt chocolate (double boiler or microwave) - Use a double boiler or microwave to melt â…” of the chocolate and coconut oil, if using. If you microwave the chocolate, place the chocolate in a microwave safe bowl and heat in the microwave in 30 second increments at 50% power and stir in between each interval until melted and smooth. This will help melt the chocolate and prevent the chocolate from burning. Gradually stir in the remaining â…“ chocolate in small amounts at a time until the chocolate is completely melted. This will temper the chocolate and give the Oreos a nice shine. See double-boiler instructions if using.8 oz high-quality semi-sweet, dark, or white chocolate or baking chips, 2 teaspoon coconut oil, optional, 12 Oreos or generic cookie sandwiches
- Dip cookies - Submerge a cookie in the chocolate until thoroughly coated and use a fork to lift the cookie out of the chocolate. Tap the fork against the side of the bowl and allow the excess chocolate to drip in the bowl. Place the cookie on the parchment paper and continue the process until all the cookies are dipped. Note: If you use toppings, dip the cookies in the desired toppings and then place on the parchment paper or sprinkle the toppings on each piece. The chocolate must still be wet for the toppings to stick to the surface.chopped nuts, shredded coconut, sprinkles
- Drizzle with another chocolate (optional) - If drizzling with another chocolate, such as white, ruby, or matcha, melt the chocolate using the same instructions as above, then use a fork to drizzle the chocolate on the cookies.2 oz melted white chocolate, ruby chocolate, or milk chocolate, optional
- Chill cookies - Place the cookies in the refrigerator to set the chocolate and chill in the freezer for at least 20 minutes until the chocolate is set. Enjoy immediately or store in an air-tight container for up to one month.
Video
Notes
Top Tips
- Use high-quality chocolate because cheap chocolate chips have fillers and do not melt well.
- If the melted dipping chocolate starts to harden, warm it in the microwave for a few seconds or place it back onto the double boiler for a few seconds and stir to reheat and reuse.
- If you are using chopped chocolate, make sure the chocolate pieces are about the same size to ensure they melt evenly.
- If you are using a glass bowl to double boil, it will take longer to cool and temper than a metal bowl. Remember to only use glass in a microwave as metal is not microwave safe.
- Use vegan chocolate to make these cookies vegan!
- Use a saucepan and a heat resistant glass or metal bowl to make a double-boiler.Â
- Fill the saucepan with 1-2 inches of water and bring to a simmer. You do not need the water to boil to warm the bowl. The bowl should fit on the saucepan without touching the water, or the bowl will get too hot. Place the bowl on top of the saucepan and add the â…” of the chocolate. Stir the chocolate until melted then remove from the heat. If using a thermometer, the chocolate should register around 115°F and no higher than 120°F.Â
- Carefully wipe the bottom of the bowl with a dish towel to ensure no condensation or water drips onto your work space or in the chocolate.Â
- Gradually stir in the remaining ⅓ chocolate in small amounts at a time until the chocolate is completely melted. This will temper the chocolate and give the cookies a nice shine. At this point, the chocolate should be between 84°F and 89°F.
Nutrition
Calories: 165kcal | Carbohydrates: 18g | Protein: 2g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 1mg | Sodium: 48mg | Potassium: 135mg | Fiber: 2g | Sugar: 12g | Vitamin A: 10IU | Calcium: 14mg | Iron: 3mg
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