Peppermint Chocolate Covered Oreos (4 Ingredients)
The holiday season calls for treats that are simple, festive, and delicious. These Peppermint Chocolate Covered Oreos check all the boxes - they’re quick to make, fun to decorate, and loved by kids and adults alike. With just a handful of ingredients, you’ll have a dessert that looks impressive but comes together in no time.
Ingredients
- 16 Oreo Cookies
- 1 cup white melting chocolate wafers
- 1 cup dark melting chocolate wafers
- ½ cup crushed peppermint
Instructions
- Line a baking sheet with parchment paper or wax paper. This keeps the cookies from sticking and makes cleanup easier.
- Place your white melting wafers in a microwave-safe bowl. Heat in 30-second intervals, stirring well after each round, until smooth and glossy. Repeat this process with the dark chocolate wafers in a separate bowl.
- Take one Oreo and dip it about three-quarters of the way into the melted white chocolate. Give it a gentle twist to fully coat the cookie, letting excess chocolate drip off before placing it on the prepared baking sheet. Repeat with 7 more Oreos for the white chocolate batch.
- While the chocolate is still wet, sprinkle crushed peppermint over the cookies. Press lightly so the peppermint sticks to the coating.
- Dip the remaining Oreos into the melted dark chocolate the same way, then top with peppermint pieces.
- You should end up with half white chocolate–covered cookies and half dark chocolate–covered cookies.
- Leave the baking sheet at room temperature until the chocolate hardens. If you’d like to speed things up, you can place the tray in the refrigerator for about 10–15 minutes. Enjoy!
Notes
Use Quality Chocolate: Choose good melting wafers so your chocolate coats evenly and sets with a nice snap.
Work Quickly: Once the cookies are dipped, sprinkle peppermint right away before the chocolate begins to harden.
Crushing Peppermint: Place candy in a zip-top bag and crush with a rolling pin for even pieces without too much dust.
Avoid Overheating Chocolate: Melt in short bursts and stir often - overheated chocolate can become grainy and hard to work with.