Christmas Chocolate-Covered Oreos —💚❤️🎉 Oreo cookies dipped in chocolate and loaded with sprinkles are an irresistible holiday treat! Fast, EASY, no-bake, can be made in advance! Perfect for cookie exchanges and hostess gifts. Get ready to break out the sprinkles and have fun making and then eating these family favorite Christmas cookies!
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Easy Christmas Oreos Recipe
Chocolate-dipped Oreos are a classic Christmas treat that no one can resist. Something about all those red and green sprinkles lures everyone in!
You only need a few ingredients and they are a fast, easy, no-bake Christmas cookie! Because they keep fresh so well for a long time, they’re also a great make-ahead dessert.
For those wanting to ship or send a semi-homemade treat to friends and family who live far away, this is a great one because they’re sturdy and won’t crumble in transit nor go stale.
The best part for me is that you can get really creative with them! Chocolate dipped, chocolate-and-white-chocolate-dipped, or drizzled with red or green-tinted white chocolate if you like. Of course, use the cutest and most festive sprinkles and be generous with them to show that holiday spirit.
Ingredients in Christmas Chocolate-Covered Oreos
For these easy yet very festive chocolate-dipped Oreo Christmas cookies, you’ll need just a handful of ingredients:
- Mint Oreos (regular or Double Stuf also work)
- Ghirardelli Milk Chocolate Melting Wafers
- Ghirardelli White Chocolate Melting Wafers
- Assorted Christmas sprinkles
- Food coloring (red and green, optional)
Note: Scroll down to the recipe card section of the post for the ingredients with amounts included and for more complete directions.
How to Make Chocolate-Covered Oreos for Christmas
It doesn’t get any easier than these Oreo Christmas cookies! If you’re unsure how to dip Oreos in chocolate, here are the basic steps:
- Melt the milk according to package directions.
- Dip the Oreos into the melted milk chocolate. If also dipping in white chocolate, first allow the milk to set up, then dip half the cookie in white chocolate.
- Add sprinkles before the chocolate sets up.
- Optionally, add red food coloring to the white chocolate and drizzle it. Or add green food coloring to melted white chocolate and drizzle it.
- Allow the chocolate to set up fully before enjoying!
Decorating Tips
Make sure to have all your sprinkles ready to go so that right after the cookies are dipped, you can go to town. I usually dip three or four cookies at a time, then quickly sprinkle them.
And if you are planning on dipping the cookies first in milk chocolate, then in white, or vice versa make sure you let the chocolate set fully before trying to dip the other half.
Recipe FAQs
I used Mint Oreos, but regular classic Oreo Sandwich Cookies are fine. For those wanting a thicker, bigger cookie go with Double Stuf Oreos. Conversely, Oreo Thins would also work if you want a thinner cookie, although they wouldn’t be my choice personally because they don’t seem substantial enough to me.
For dipping, I used milk chocolate rather than semi-sweet chocolate although semi-sweet is fine, although a bit less traditional. With some of the cookies, after fully dipping them in milk chocolate, I dipped half in melted white chocolate.
As an option, you could dip them in fully in white chocolate. Or dip them fully in white chocolate and then half in milk chocolate. Any combination of chocolate is fine.
I do not like to melt chocolate chips for dipped cookie recipes although if you absolutely want to, you could. Chocolate chips contain stabilizers which make them resistant to melting. (White chocolate chips are the most finicky and tricky to melt. They’re prone to seizing up and turning into a rock solid mass.)
Instead, I highly recommend using chocolate candy melts or melting wafers rather than chocolate chips. Specifically, the Ghirardelli Milk Chocolate Melting Wafers and Ghirardelli White Chocolate Melting Wafers are my go-tos.
I find that refrigeration dulls the chocolate a bit when the Oreos are flash-chilled in the fridge. And the final look of the cookies isn’t as shiny and glossy so I just wait it out and go with the room temp method.
I store them airtight at room temperature for a couple weeks, but if you were to keep them in the fridge, they’d keep easily for a month or more. And in the freezer, I bet they’d be fine for 6 months.
However, note that if you refrigerate or freeze them, you run the risk that afterwards the chocolate may look a little dull. Nothing wrong them and the taste will be fine, but your chocolate-dipped Oreos just won’t look quite as good visually.
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Christmas Chocolate Covered Oreos
Ingredients
- one 15-ounce package Oreos, I used mint, you can use regular or Double Stuf
- 10- ounce package Ghirardelli milk chocolate melts
- 10- ounce package Ghirardelli white chocolate melts, optional but necessary if you want double-dipped cookies
- assorted Christmas sprinkles, as desired
- red food coloring, optional and as desired
- green food coloring, optional and as desired
Instructions
- To a medium, microwave-safe bowl, melt the Ghirardelli Milk Chocolate Melting Wafers according to package directions.
- If you want some or all of your cookies to be double-dipped (white chocolate on one side/half), melt the Ghirardelli White Chocolate Melting Wafers* (See Notes) in a separate medium, microwave-safe bowl.
- Place a piece of wax paper under a wire rack, and using a fork, dip the Oreos in the melted milk chocolate, allow the excess to run off in between the tines of the fork, and gently place on the rack. If you plan to double dip in white chocolate, allow the milk to fully set before picking the cookie up with your fingers and dipping half in the melted which chocolate.
- Add the sprinkles before the chocolate sets up.
- Optionally, add red and/or green food coloring to melted white chocolate until desired color intensity and shade is reached, transfer to small plastic baggies, snip the corners, and carefully pipe/drizzle over the cookies.
- Allow the chocolate to set, about 1 hour at room temp. Tip – You can place the cookies in the fridge to set up but I find that the chocolate dulls a bit when they are flash-chilled this way and the final look of the cookies isn’t as shiny and glossy so I wait for it to set up at room temp.
- Cookies will keep airtight for at least 2 weeks, in the fridge for at least 1 month, and in the freezer for up to 6 months. Like above, if you do refrigerate or freeze them, expect that the chocolate will dull a bit, but the taste is just fine. Some people even prefer these frozen!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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