Forget boring cookies and say hello to the ultimate holiday cookie upgrade: delightful Chocolate Covered Oreos! These bite-sized beauties are a symphony of crunchy Mint Oreo Cookies dipped in pure chocolatey decadence.
If you are a chocolate lover, Chocolate Covered Mint Oreos are what sweet dreams are made of. With only four ingredients and a few steps, they are also the answer to your prayers for an easy-to-make, enticing treat the whole family will love.
Like my recipes for Forgotten Cookies, Cranberry Cookies, Oreo Fudge, Oreo Cheesecake Cupcakes, and this fantastic recipe for Oreo Truffles, these sweet delights also make great Christmas and hostess gifts.
Because of their green color, this Chocolate-Covered Oreos recipe is also perfect for St. Patrick’s Day or other holiday-themed treats, so why not whip up a batch today?
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Reasons to love this recipe:
- No bake dessert, no fuss, just pure chocolate covered Oreo bliss, perfect for the holiday season.
- From pantry staples to party pleasers in minutes, meet the easiest Oreo treat ever, no cookie mold needed.
- Lazy day, easy dessert, whip up these chocolate-dipped Oreos and watch the compliments roll in.
Ingredient notes and substitutions:
- Mint Oreo Sandwich Cookies – Classic Oreos can be substituted as well as any other flavors or the Double Stuf varieties. They have also introduced a limited edition Red Velvet Cream Flavored Oreo that would work well for Christmas.
- Chocolate almond bark – is a candy coating; its main advantage is its ease of melting and hardening, and it’s generally less expensive than real chocolate. It’s perfect for coating fruits, nuts, and cookies. Milk Chocolate or Dark Chocolate melting wafers can be substituted.
- White chocolate melting wafers – also known as candy melts, are sweet, disc-shaped confections designed specifically for melting and coating various treats. In this recipe, it’s used to decorate the cookies.
- Green sanding sugar – is optional and gives the cookies a festive look. You could also use different colors of the sanding sugar or themed sprinkles designed for holidays or special occasions.
Complete ingredient measurements can be found in the recipe card below.
How to make Chocolate Covered Mint Oreos:
- To make this simple recipe, add the almond bark to a medium-sized microwave-safe bowl and microwave for one minute. Stir and continue microwaving for 30-second increments until the mixture is smooth.
- Submerge the cookies in the chocolate until they are coated. I like to use a pair of long kitchen tweezers to hold the Oreos, but you can also use two forks, a slotted spoon, or another dipping tool. Lift the cookies out and let any excess chocolate drain back into the bowl.
- Place the coated cookies on a baking sheet topped with parchment paper for the chocolate to set.
- Add the white melting wafers to a small microwave-safe bowl and microwave for 30 seconds. Stir and continue microwaving for 30-second increments until the mixture is smooth.
- Pour the white chocolate into a piping bag and snip off the tip. If you don’t have a piping bag, use a plastic storage bag and snip off the bottom corner.
- Drizzle on top of the coated cookies.
- Sprinkle the sanding sugar on top.
- Let the cookies set completely before serving or storing.
Serving suggestions:
These sweet treats would be delicious when served with a glass of milk for an after-school or late-night snack.
These little bites of bliss would also be a great addition to a dessert charcuterie board or arranged on a platter for birthday parties, a holiday dessert buffet, a baby shower, or a special occasion.
Recipe variations:
This recipe is versatile, and it’s easy to customize your cookies for various holidays.
- Christmas Chocolate Covered Oreos – Use this recipe with mint or red velvet creme Oreos. Top with festive red, white, and green sprinkles or a crushed candy cane.
- Valentine’s Day Chocolate Covered Oreos – Dip Oreos in white or milk chocolate melting wafers. Sprinkle with white, pink, or red sprinkles and drizzle with white chocolate tinted pink or red using gel food coloring.
- Easter Chocolate Covered Oreos – Insert a lollipop stick in a classic Oreo before dipping the cookies in melted white chocolate for a fun handheld Oreo pop. Top with colorful sprinkles.
- Halloween Chocolate Covered Oreos – Dip in white or milk chocolate candy melts and drizzle with melted candy melts in orange or purple and orange. Top with orange and black Halloween sprinkles and googly eyes.
- St. Patrick’s Day Chocolate Covered Oreos – Use this recipe and serve with chocolate gold coins and four-leaf clovers.
You get the idea; let your imagination run wild.
Storage:
Store at room temperature in an airtight container for up to one week. I Iike to add a sheet of parchment paper or wax paper between the layers of cookies to ensure they don’t stick to each other.
Recipe FAQs:
I recommend serving the cookies within two or three days for the best result. They will keep for a week but are at their best the first several days.
If you prefer a double boiler, by all means, feel free to use that instead.
Sanding sugar, or sugar sand, is coarse-grained sugar that comes in different colors. It has a sparkly appearance and adds a decorative element to baked goods and confections. You can usually find it on the aisle with cake mixes in the grocery store.
Expert tips:
- Add sprinkles or other decorations before the chocolate sets for the best result. They may not stick if you wait too long.
- It works better to use a deep glass bowl with a smaller bottom so that you can completely submerge the cookies in the melted chocolate rather than a shallow bowl.
- Ensure your bowl is completely dry before adding the melting wafers or almond bark. Even a tiny amount of water can cause the chocolate to seize.
- You can substitute 16 ounces of chocolate melting wafers for the Almond Bark.
More decadent chocolate desserts:
If you need more dessert recipes or menu ideas, here is a link to all of my dessert recipes.
⭐ ⭐ ⭐⭐⭐If you make this dish, please leave a comment and give this recipe a star rating. I would love to know how you liked it!
Thank you so much for visiting Grits and Pinecones; I hope you come back soon!
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Easy Chocolate Covered Oreos Recipe (How to Make)
Ingredients
- 30 Oreo mint sandwich cookies
- 16 ounces chocolate almond bark, chocolate melting wafers may be substituted
- 4 ounces white chocolate melting wafers
- Green sanding sugar
Instructions
- To make this simple recipe, add the almond bark to a medium-sized microwave-safe bowl and microwave for one minute. Stir and continue microwaving for 30-second increments until the mixture is smooth.
- Submerge the cookies in the chocolate until they are coated. I like to use a pair of long kitchen tweezers to hold the Oreos, but you can also use two forks, a slotted spoon, or another dipping tool. Lift the cookies out and let any excess drain back into the bowl.
- Place the coated cookies on a baking sheet topped with parchment paper for the chocolate to set.
- Add the white melting wafers to a small microwave-safe bowl and microwave for 30 seconds. Stir and continue microwaving for 30-second increments until the mixture is smooth.
- Pour the white chocolate into a piping bag, snip off the tip, and drizzle on top of the coated cookies. If you don’t have a piping bag, use a plastic storage bag and snip off the bottom corner. cookies set completely before serving or storing.
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