Description
Delicious festive Christmas Chocolate Covered Oreos perfect for holiday celebrations. These classic Oreos are dipped in smooth milk and optional white chocolate, then decorated with colorful sprinkles for a fun and tasty treat that’s easy to make and share.
Ingredients
Scale
Cookies
- 1 (15-ounce) package Oreos (mint, regular, or Double Stuf)
Chocolate Coating
- 1 (10-ounce) package Ghirardelli milk chocolate melting wafers
- 1 (10-ounce) package Ghirardelli white chocolate melting wafers (optional for double-dipping)
Decorations
- Assorted Christmas sprinkles, as desired
- Red food coloring, optional
- Green food coloring, optional
Instructions
- Melt Milk Chocolate: In a medium microwave-safe bowl, melt the Ghirardelli Milk Chocolate Melting Wafers following package directions until smooth and fully melted.
- Melt White Chocolate (Optional): If double-dipping, melt the Ghirardelli White Chocolate Melting Wafers in a separate microwave-safe bowl according to package directions.
- Dip Oreos in Milk Chocolate: Place wax paper under a wire rack. Using a fork, dip each Oreo into the melted milk chocolate, letting excess drip off between the fork tines, then carefully place the dipped Oreo on the wire rack.
- Double Dip if Desired: Once milk chocolate is fully set, pick up cookies and dip half of the cookie in melted white chocolate for a double-dipped effect. Allow chocolate to set again.
- Decorate with Sprinkles: Before the chocolate completely hardens, add assorted Christmas sprinkles to decorate the cookies as desired.
- Add Color Drizzle (Optional): Add red and/or green food coloring to the melted white chocolate, transfer to small plastic bags, snip corners, and carefully pipe or drizzle over cookies for festive detail.
- Set the Chocolate: Let the cookies set at room temperature for about 1 hour until the chocolate hardens.
Notes
- Use milk chocolate melting wafers for smooth, even melting and easier dipping compared to semi-sweet or regular chocolate chips.
- White chocolate chips are challenging to melt smoothly and prone to seizing; using melting wafers is highly recommended.
- You can fully dip cookies in white chocolate or experiment with any combination of milk and white chocolate for variety.
- For best glossy finish, allow the chocolate to set at room temperature rather than refrigerating, which may dull the chocolate’s shine.
- Store cookies airtight at room temperature for up to 2 weeks, in the refrigerator for 1 month, or freeze for up to 6 months.
- Frozen cookies may dull in appearance but maintain great flavor and texture.
Nutrition
- Serving Size: 1 cookie
- Calories: 150 kcal
- Sugar: 15 g
- Sodium: 90 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 10 mg
