Oreo Dipped Biscotti

24 Servings
Prep Time 10 minutes
Cook Time 30 minutes
Setting Time 20 minutes
Total Time 1 hour

Oreo Dipped Biscotti is a sweet twist on a classic Italian cookie recipe! Chocolate sandwich cookies inside with a white chocolate coating.

Crunchy biscotti is the cookie recipe you can eat for Breakfast and the perfect companion to coffee on the go. This delicious chocolate twist on Classic Homemade Biscotti is a gourmet treat that will take your holiday gift box to the next level!

Sabrina’s Oreo Dipped Biscotti Recipe

These Oreo Dipped Biscotti are sure to bring some extra sweetness to your morning. Biscotti are Italian cookies that aren’t normally very sweet, so adding the chocolate cookies makes them the perfect balance between dessert and snack. Honestly are there any delicious baked goods that Oreos don’t make even better?! For more breakfast treats with Oreo flavor added, try our Oreo Cinnamon Rolls and Oreo Scones too!

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  • Biscotti Dough: Biscotti cookies are made a basic dough recipe of vegetable oil, sugar, eggs, and flour. They don’t have any rising ingredients like baking powder. You’re meant to enjoy biscotti with coffee because the crispy dense cookie is perfect for soaking up the hot beverage without getting soggy. 
  • Oil: One thing to note in biscotti recipes is that there is not as much oil as you’ll find in more standard cookie recipes. That’s because the end result is crunchy, not chewy. So, don’t worry if you feel like the dough is a little dry.
  • Oreo: We used 1 cup of Oreo Cookies for this recipe to give classic biscotti cookies a delicious cookies and cream flavor. To prep the Oreo cookies, you can pulse them in a food processor to break them into coarse crumbs. Or, put them in a plastic bag and use a rolling pin to break them apart. You want to break them just short of them becoming crumbs, so that there are still a few larger chunks mixed in.
  • White Chocolate Chips: For the coating, all you need are white chocolate chips. Use the microwave or a double boiler to melt them down, then dip the biscotti in. Make sure you give the chocolate time to harden completely.
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Kitchen Tools & Equipment

  • Pizza Cutter: A pizza cutter is perfect for slicing the biscotti logs into separate cookies. You can also use a sharp serrated knife, just try not to drag the blade too much so they don’t break apart and crumble.
  • Bowl: The easiest way to melt chocolate chips is in a heat-safe bowl in the microwave. You want it heat safe so it doesn’t get super hot and burn the chocolate or your hands.
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How to Make

Time needed: 1 hour and 20 minutes.

  1. Prep time 

    Start by preheating the oven to 375 degrees. You’ll need two baking sheets lined with parchment paper.

  2. Biscotti Dough

    Add the oil, granulated sugar, eggs, and vanilla extract to a large mixing bowl. Whisk to combine. Then add the all-purpose flour, Oreo crumbs, and baking powder. Whisk again until just combined.Oreo Dipped Biscotti preparing dough collage

  3. Form Dough

    Divide the biscotti dough into two even pieces, and roll each one out into logs about the length of the baking sheet. Place them onto the sheets, and continue rolling until each piece of dough is ½ inch thick and 4 inches wide. You may have to shorten it as you go to get the right thickness.Oreo Dipped Biscotti rolling out cookie dough log

  4. First Bake

    Put the dough in the oven for 20-22 minutes or until golden brown. Take biscotti from oven, and let them cool slightly.Oreo Dipped Biscotti cutting baked cookie dough log

  5. Second Bake

    Use a pizza cutter to cut them diagonally into 1/2-inch slices. Turn the cookies so that they’re facing cut-side-up and bake for an additional 8-10 minutes.Oreo Dipped Biscotti separating and flipping cookies from cut baked log

  6. White Chocolate

    Let the cookies cool, then melt white chocolate chips in a microwave-safe bowl. Continue microwaving in 30-second increments, stirring between each one until the chocolate mixture is smooth. Dip the cookies ¼ inch deep with the cut-side-down. Let any excess chocolate drip off. Place the Oreo Dipped Biscotti on parchment paper with the chocolate side down. Let them dry for 20 minutes before eating.Oreo Dipped Biscotti dipping biscotti in white chocolate

Can Biscotti be made ahead of time?

Absolutely! These cookies and cream biscotti are one of the best make-ahead cookie recipes because you can store them at pretty much every stage! You can bake them fully and freeze them for up to 6 months, freeze them after the 1st bake for up to 3 months, or just prepare the dough ahead of time. The cookie dough can be frozen for up to 3 months or in the fridge for up to 2 days.

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Nutritional Facts

Nutrition Facts
Oreo Dipped Biscotti
Amount Per Serving
Calories 241 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 4g25%
Trans Fat 0.04g
Polyunsaturated Fat 3g
Monounsaturated Fat 3g
Cholesterol 26mg9%
Sodium 101mg4%
Potassium 81mg2%
Carbohydrates 33g11%
Fiber 1g4%
Sugar 19g21%
Protein 3g6%
Vitamin A 38IU1%
Vitamin C 0.1mg0%
Calcium 65mg7%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
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Oreo Dipped Biscotti Tips & Tricks

  • Slicing the Biscotti

Before you cut your biscotti logs, you want them to cool enough to handle after the first bake. If you try slicing straight from the oven, it could make them crumble. However, you also don’t want them to cool completely, just about 10 minutes of waiting should be good.

  • Prevent Burning

Since you are baking these cookies twice, you want to make sure you don’t burn them. The best way to do this is to use parchment paper on your baking sheets. The baking paper creates a barrier between the dough and the hot pan.

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What to Pair With Oreo Biscotti

Drinks: Biscotti cookies are traditionally served with a cup of coffee for dunking them in. Pair the biscotti with a glass of Chocolate Milk for a more kid-friendly combo.

Dessert: Oreo Biscotti are sweet enough to enjoy as dessert on their own but you can also serve them dessert toppings or ice cream. Try dipping them in some Hot Fudge or scooping up some Vanilla Ice Cream with your biscotti “spoons”.

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How to Store

Store: After they’ve had time to dry and set, you can transfer the biscotti to an airtight container to store at room temperature for 1 month.

Freeze: If you want to freeze the Italian cookies, place them on a parchment-lined baking sheet and freeze for an hour. Once they’ve hardened, transfer the biscotti to a freezer bag or airtight container to keep frozen for up to 3 months.

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Gifting Oreo Dipped Biscotti

Oreo Biscotti doesn’t just taste delicious, the beautiful creamy white chocolate coating with cookie crumbs make it an amazing edible gift for all kinds of occasions too!

  • Birthday Gift Bags

This sophisticated cookie is the perfect birthday treat for the adults who drop off party goers and preteens who want to feel grown up but still indulge on chocolaty sweets! Pop them in pretty cellophane bags with chocolate covered espresso beans and fancy instant coffee (or cocoa) packages.

  • Business Gifting Idea

These decadent treats make a great special gift for clients all year long. You can make a big batch and freeze them, then pop a couple in a nice mug with a coffee shop giftcard and you are ready to wow your business client at a moment’s notice.

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Frequent Questions

Why are there two baking times?

Biscotti is a traditional Italian cookie. The two baking times give them their crumbly, biscuit-like texture. For the first oven time, leave the dough in a long log shape. Then slice the biscotti, and return the cookies to the oven to bake to crispy perfection.

What is the secret to making good biscotti?

The secret to making biscotti lies in the dough. You want use the right proportion of dry and wet ingredients, use oil instead of butter, and bake the biscotti twice at a low temperature to achieve a crunchy texture. You’ll also want to give the biscotti time to cool before slicing and baking them for the second time.

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Recipe Card

Oreo Dipped Biscotti

Oreo Dipped Biscotti is the perfect kid-friendly twist on a classic Italian cookie with oreo crumbs mixed in and white chocolate coating.
Yield 24 Servings
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Dessert
Cuisine American
Author Sabrina Snyder


  • 1/2 cup vegetable oil
  • 1 cup sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 2 3/4 cups flour
  • 1 cup Oreo Cookies , chopped
  • 1 tablespoon baking powder
  • 12 ounces white chocolate chips


  • Preheat oven to 375 degrees and line two baking sheets with parchment paper
  • In a large mixing bowl whisk together oil, sugar, eggs and vanilla extract.
  • Add in the flour, Oreo crumbs and baking powder whisking until just combined.
  • Divide the dough into two pieces and roll into logs almost as long as the baking sheets.
  • Place the dough on the baking sheets and roll to about ½ inch thick, about 4 inches across.
  • Bake for 20-22 minutes or until golden brown.
  • Using a pizza cutter, roll the slicer across the log in 1/2″ slices.
  • Turn the cookies to showing the cut side up and bake it an additional 8-10 minutes until the tops are slightly golden brown.
  • When cookies have cooled melt the chocolate chips in a medium microwave safe bowl.
  • Cook in 30 second increments, stirring in between each cooking until smooth.
  • Dip the cookies, cut side down about ¼ inch deep and let chocolate drip off, scraping some of the chocolate off the bottom against the bowl if necessary (if the chocolate is too thick, this is an easy way to thin out the layer).
  • Place dipped side down on the parchment paper.
  • Let dry for 20 minutes before storing.


Note: If you need the log to be shorter to make it still 4 inches wide and ½ tall then shorten the log.


Calories: 241kcal | Carbohydrates: 33g | Protein: 3g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 0.04g | Cholesterol: 26mg | Sodium: 101mg | Potassium: 81mg | Fiber: 1g | Sugar: 19g | Vitamin A: 38IU | Vitamin C: 0.1mg | Calcium: 65mg | Iron: 2mg

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Oreo Dipped Biscotti Variations

Peanut Butter: Try making these cookies with peanut butter sandwich cookies instead of Oreos, or try peanut butter Oreos. The peanut butter and chocolate would be a delicious combo and you could even add peanut butter chips into the white chocolate or dough.

Chocolate: We’ve used white chocolate to coat the biscotti, but you can use different kinds of chocolate. Milk chocolate, dark chocolate, or semi-sweet chocolate chips would each bring their own delicious flavor to Oreo Dipped Biscotti.

Toppings: Before the chocolate coating sets, you can add some extra toppings. Sprinkles, chocolate shavings, or chopped nuts will all stick to the melted chocolate.

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More Delicious Biscotti Recipes

Oreo Dipped Biscotti on plate with oreos and biscotti pieces, recipe title across bottom

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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