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!
2ozmelted white chocolate, ruby chocolate, or milk chocolate, optional
sprinklesoptional
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 ⅔ 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 ⅓ 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.
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!
How to Use a Double-Boiler
Use a saucepan and a heat resistant glass or metal bowl to make a double-boiler.
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 ⅔ 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.
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.
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.