Description
Festive Christmas Chocolate Covered Oreos are a delightful holiday treat featuring classic Oreos dipped in smooth milk and white chocolate, decorated with colorful sprinkles and optional food coloring for a vibrant seasonal touch. Perfect for gifting or party platters.
Ingredients
Scale
Cookies
- 1 (15-ounce) package Oreos (mint, regular, or Double Stuf)
Chocolate Coatings
- 1 (10-ounce) package Ghirardelli milk chocolate melts
- 1 (10-ounce) package Ghirardelli white chocolate melts (optional for double-dipped cookies)
Decorations
- Assorted Christmas sprinkles, as desired
- Red food coloring, optional and as desired
- Green food coloring, optional and as desired
Instructions
- Melt Milk Chocolate: In a medium, microwave-safe bowl, melt the Ghirardelli milk chocolate melts according to package instructions, stirring occasionally until smooth.
- Melt White Chocolate (Optional): In a separate medium, microwave-safe bowl, melt the Ghirardelli white chocolate melts if you want to double-dip the cookies. Add red or green food coloring as desired.
- Dip Oreos in Milk Chocolate: Place a piece of wax paper under a wire rack. Using a fork, dip each Oreo in the melted milk chocolate, letting the excess drip off between the fork tines, then place gently on the rack.
- Double Dip Oreos (Optional): Allow milk chocolate to fully set. Then, pick up cookies with your fingers and dip half of each cookie into the melted white chocolate. Place back on the rack.
- Add Sprinkles: Before the chocolate sets, sprinkle the cookies with assorted Christmas sprinkles to decorate.
- Pipe Colored Chocolate Drizzles (Optional): Add red or green food coloring to melted white chocolate, transfer to small plastic bags, snip a corner, and carefully drizzle over the cookies for extra decoration.
- Set Cookies: Allow the chocolate coating to set at room temperature for about 1 hour. Avoid refrigerating immediately to maintain glossy finish, although refrigeration or freezing is possible with some chocolate dulling.
- Storage: Store cookies airtight at room temperature for up to 2 weeks, in the fridge for up to 1 month, or in the freezer up to 6 months.
Notes
- You can use semi-sweet chocolate instead of milk chocolate but milk chocolate is more traditional for this recipe.
- Any combination of milk and white chocolate dipping is fine—fully dipped or half dipped.
- Chocolate candy melts or melting wafers are recommended for smooth melting and coating.
- Melted chocolate chips are not recommended due to difficulty in melting smoothly, especially white chocolate chips which tend to seize.
- Allow chocolate to set at room temperature for shiny, glossy finish; refrigeration causes dulling but doesn’t affect taste.
Nutrition
- Serving Size: 1 cookie
- Calories: 150 kcal
- Sugar: 14 g
- Sodium: 90 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 10 mg
