Chocolate Covered Oreos

24 servings
Prep Time 20 minutes
Resting Time 30 minutes
Total Time 20 minutes

Chocolate Covered Oreos are sandwich cookies smothered in chocolate and hardened into the PERFECT combo of sweet and crunchy. They’re incredibly easy to make and a great holiday treat!

We know that everything is a little bit better when dipped in chocolate, and this week we’re testing out Chocolate Covered Pretzels, Disney Chocolate Covered Frozen Bananas, and Oreo Balls (Oreo Truffles)!

Chocolate Dipped OreosChocolate Covered Oreos

Chocolate Covered Oreos are cookies dipped in a melted chocolate coating and decorated with more chocolate, sprinkles, or candy. They have a sweet outer shell, with a crunchy cookie center that makes this one of my favorite desserts to give as gifts on the holidays.

These also look great sitting on a holiday table, because you can decorate them for almost any occasion. Add a few drops of food coloring to melted white chocolate to create fun colors.


You can make Oreo cookie pops using lollipop sticks. Push the stick into the middle of the white cream in the center of the cookie, then dip into the melted chocolate. Hold the stick for a few seconds to let any excess chocolate drip off, then place onto the parchment paper and decorate with any toppings you have.

If your lollipop sticks aren’t staying in place, dip them in the chocolate before pushing it into the cookie. When the chocolate hardens, it will help hold the stick in place.


These treats are perfect for making ahead because they can be stored at room temperature for about 2-3 weeks in an airtight container. Avoid any warm temperatures, like sunlight from an open window, or the chocolate could melt. I don’t recommend freezing them as the chocolate will not look right once they defrost.

Chocolate Covered Oreos


The trick to adding sprinkles to chocolate covered treats (or any topping) is to add it when the chocolate is still wet, so as it dries they’ll stick. As soon as you dip them and set them down on the parchment paper add the topping right away.



  • Make some chocolate dipped Oreos using melted white chocolate chips for the coating and drizzle with dark chocolate for a contrasting color on the serving tray.
  • Put parchment paper or wax paper down on your work surface to avoid chocolate sticking to your countertops, and the Oreos from sticking as they harden.
  • Drizzle with melted peanut butter for peanut butter chocolate dipped Oreos!
  • If you don’t have semisweet chocolate disks you can use chocolate chips for the melting chocolate.
  • You can make these chocolate dipped Oreos with any kind of Oreo cookie! Try peppermint Oreos with a white chocolate coating and crushed peppermint candies on top.
  • Wrap 3-4 cookies in plastic gift bags with a ribbon tied around the top for the perfect holiday gift for teachers, coworkers, or anyone else you want to give a small homemade gift to.
  • If you don’t want to microwave the chocolate you can melt it on the stove in a double boiler, stirring continuously.

Chocolate Dipped Oreos

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Chocolate Covered Oreos

Chocolate Covered Oreos are sandwich cookies smothered in chocolate and hardened into the PERFECT combo of sweet and crunchy. They're incredibly easy to make and a great holiday treat!
Yield 24 servings
Prep Time 20 minutes
Total Time 20 minutes
Course Dessert
Cuisine American
Author Sabrina Snyder



  • Melt the chocolate in a microwave safe bowl in 30 second increments.
  • Dip the Oreos, tapping with a fork, scrape most of the chocolate off the fork and place onto parchment paper to harden.
  • Place remaining chocolate into piping bag and squeeze over Oreos and allow to harden fully before eating.


Note: click on times in the instructions to start a kitchen timer while cooking.


Calories: 165kcal | Carbohydrates: 18g | Protein: 1g | Fat: 9g | Saturated Fat: 4g | Cholesterol: 1mg | Sodium: 57mg | Potassium: 132mg | Fiber: 1g | Sugar: 11g | Vitamin A: 10IU | Calcium: 14mg | Iron: 2.2mg
Keyword: chocolate covered oreos

Chocolate Oreos

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.


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  1. Third look supper good I can’t wait to try then and see how my mom likes them for mother’s day! Thank you!!!!

  2. Hello I wanted ask a quick question as making them a week ahead and covered them with a goodie bag is it okay or just in a container?

    1. I realize this comment is very old, so I am so sorry for the delay in replying.

      As long as it’s in an airtight container until serving you are good to go. No need to wrap each one tightly.

  3. Yummy, two of my favorite combos cake and Oreos, I need a slice looks so scrumptious. Your photography is so mouthwatering too.

  4. Tried this recipe for my Christmas give away tray. Everyone loved them. Thanks for such an easy but delicious way to use oreo’s.

  5. Just when I thought Oreos couldn’t get any better. These are phenomenal and they look fo fancy. Everyone loves the surprise inside – Adding these to the Christmas cookie platter this year!