Say hello to my new favorite holiday cookies: mint chocolate-covered Oreos. They are the easiest, prettiest cookie you will make this holiday season. They’re so simple that little needs to be said about them; the cookie really stands on its own!
I did a little vote on Instagram to see what topping people preferred: white chocolate or sea salt. And the answer was really divided! So therefore, I bring you both sea salt and white chocolate as toppings. If you feel like jazzing it up even more, you could top the cookies with crushed peppermint candies for an extra holiday-inspired treat!
It all started because I texted Rebe asking for some recipe inspiration. She told me I should make chocolate-covered Oreos. I was like “GREAT IDEA!” and ran to the store for ingredients. Once back at my house, I whipped up a batch of these babies and sent her a picture. She texted me back, “I meant making your own Oreos.” Whoops. Homemade Oreos will be saved for another day.
As for the chocolate, I had some leftover chocolate from the good folks at Chocoley, and decided that it would be a perfect recipe to put their dipping and coating chocolate to use. It turned out fabulously with no tempering required. I highly recommend anyone who is looking to do chocolate coating in the near future to try out their products! I’ve had great luck with them.
How to make chocolate-covered Oreos
Chocolate-covered Oreos are super easy to make, but I learned a few lessons while making a big batch of these. First and foremost, you do NOT want to burn your chocolate. If you think you’ve even slightly scalded the chocolate, just throw it out. To melt the chocolate easily, pop it into the microwave and heat in 30-second intervals, stirring the chocolate every time the timer beeps. If you want to play it really safe, you can melt the chocolate in a double boiler or in a heat-safe bowl over a pot of water.
To coat the Oreos in chocolate, I recommend using two forks (your hands will get super messy otherwise). Once the Oreos are totally coated in chocolate, lightly scrape the bottom of each cookie on the edge of the bowl holding the chocolate. This will prevent excess leakage and will make your chocolate-covered Oreos looks much neater.
Coat the Oreos five at a time, adding on the toppings after each small batch of cookies. If you wait until the end to top all the cookies, the chocolate will have hardened on the first few and your toppings won’t stick!
That’s all I have for you babes for now! Hope you have fabulous weekends. Mine will be filled with making donuts and bundt cakes in my pajamas. Does this sound familiar to anyone? Yes? Print
- 20 Oreo cookies (I used Double-Stuffed)
- 1/2 lb semi- or bittersweet chocolate, chopped (I used Chocoley’s Bada Bing Bada Boom Dipping & Coating Formula)
- 1/2 teaspoon peppermint extract
- Sea salt, white chocolate, or anything else to decorate!
- Place wax paper or aluminum foil on a work surface. Place a cooling rack over the paper.
- In a microwave-safe bowl, melt the chocolate in 30 second increments, stirring between each heating. Once the chocolate is melted, stir in peppermint extract.
- Dip each cookie into the mint chocolate, coating all sides evenly. Lightly scrape the bottom of one side of the Oreo against the bowl to prevent excess dripping. Place on cooling rack to dry. Should you see imperfections in your chocolate-covered cookie, dip your finger into the chocolate, then dab the chocolate onto the imperfect surface like a chocolate band-aid.
- Repeat process with 4 more cookies, then decorate with sea salt or drizzle with white chocolate. You’ll want to do this each time you coat 5 cookies in chocolate so the toppings stick to the chocolate before it hardens.
- Continue dipping and decorating until you finish 20 cookies! Allow to cool, then eat! Cookies can be stored in an airtight container for up to 1 week.
More Oreo dessert recipes from Broma Bakery:
Mocha Oreos with Coffee Frosting and Crumbled Oreos
No-Churn Coffee Oreo Ice Cream
Broke Girl Oreo Truffles
Iced Coffee Cookies and Cream Milkshake