White chocolate Oreo Cookies are the only cookies better than Oreos themselves. And if you dip them in white chocolate, Oreos are a festive backdrop to be decorated for all kinds of holidays.
Why You'll Love These Cookies
- The base of the recipe is Oreos or other chocolate sandwich cookies--need I say more?
- Easy and quick
- Decadent
- Endlessly customizable
- Keep your children busy helping you dip the cookies and decorate them.
- Way to use up leftover white chocolate.
Ingredients & Tools for White Chocolate Oreos
- Ghirardelli White Chocolate Disks or Nestle White Chocolate Chips (or your preferred brand)
- Oreo cookies
- Double boiler OR sauce pot and glass or metal bowl to rest on top of the sauce pot as a DIY double boiler.
- Spatula
- Wax paper
- cookie sheet
- Sprinkles or colored sanding sugar (optional)
Got white chocolate questions? I created a white chocolate guide to help you.
How To Make These Cookies
- Decide on a plan for decorating before you start. Will you just dip in white chocolate and leave plain? Or do you want to top them with holiday sprinkles or crushed peppermints or other candy pieces?
- Gather your decoration if using, the white chocolate or almond bark and the Oreos.
- Line your workspace or counter top with wax paper for easy cleanup.
- Melt the white chocolate slowly at a low heat over your stove top (my preferred method because the chance of burning the chocolate is slim.) But you can also melt white chocolate in a heatproof container in a microwave working in very short bursts (think 10 to 15 seconds at most) and stirring thoroughly after each heating session. Stop heating the chocolate when the disks or chips or bark has mostly dissolved, it will keep melting once removed from heat.
- Line a baking sheet with wax paper or foil or parchment so if you need to move all the chocolate covered cookies into the refrigerator so the chocolate can finish setting up, it's easy to do so.
- Unwrap package of Oreos and dip each cookie one at a time and remove using a fork or a spiral dipping tool . Hold each cookie over the bowl of melted chocolate for a moment to let excess chocolate drip back into the bowl.
- Put each chocolate covered cookie on wax paper to firm up.
- If decorating with sprinkles or nonpareils, sprinkle those on immediately after removing each cookie from the white chocolate.
Recipe Notes
How to Thin Melted White Chocolate
If after melting your white chocolate disks or chips, the chocolate seems too thick to easily dip the cookies, you can thin melted white chocolate by adding a teaspoon of vegetable oil or canola oil or coconut oil and stirring thoroughly.
Chocolate Melting Tips
The only way you'll run into problems here is if you burn the white chocolate or white almond bark, which is easy to do. My advice?
Go low and slow.
By that I mean melt the white chocolate at a low temperature slowly using a double boiler or a makeshift double boiler on a stovetop.
Here's my makeshift double boiler: a glass bowl set over a sauce pot of just simmering water.
Make sure the bottom of the bowl doesn't touch the water. If moisture gets into the chocolate, it will be ruined.
Are you a rabid white chocolate fan?
You might like White Chocolate Raspberry Cheesecake Pie.
Graham Cracker White Chocolate cookies.
Pistachio Cranberry White Chocolate Bark
White Chocolate Raspberry Muffins
White Chocolate Raspberry Cheesecake
Is White Chocolate Gluten-Free?
White Chocolate Oreo Cookies
The only thing better than an Oreo is an Oreo dipped in white chocolate. Trust me, I know. This recipe takes just two ingredients and a few minutes to make. Your family will devour them in moments!
Ingredients
- 1-8.5 ounce package Oreo or other chocolate sandwich cookies
- 2 cups white chocolate disks or chips, melted (you can also use white almond bark or colored candy melts)
Instructions
Decide on a plan for decorating before you start. Will you just dip in white chocolate and leave plain? Or do you want to top them with holiday sprinkles or crushed peppermints or other candy pieces?
Gather your decoration if using, the white chocolate or almond bark and the Oreos.
Line your workspace or counter top with wax paper for easy cleanup.
Melt the white chocolate slowly at a low heat over your stove top (my preferred method because the chance of burning the chocolate is slim.)
Make sure the water in your double boiler is barely simmering.
Stir thoroughly with a rubber spatula once chocolate begins to melt.
But you can also melt white chocolate in a heatproof container in a microwave working in very short bursts (think 10 to 15 seconds at most) and stirring thoroughly after each heating session. Stop heating the chocolate when the disks or chips or bark has mostly dissolved, it will keep melting once removed from heat.
Line a baking sheet with wax paper or foil or parchment so if you need to move all the chocolate covered cookies into the refrigerator so the chocolate can finish setting up, it's easy to do so.
Unwrap package of Oreos and dip each cookie one at a time and remove using a fork or a spiral dipping tool . Put on wax paper to firm up.
If decorating with sprinkles or nonpareils, sprinkle those on immediately after removing each cookie from the white chocolate.
Notes
You may find, like I did, that you need to dip the cookies twice to get the most white chocolate coverage.
Let them set up for five to ten minutes before you dip them again.
If after melting your white chocolate disks or chips, the chocolate seems too thick, you can thin melted white chocolate by adding a half a teaspoon to a teaspoon of vegetable oil or canola oil or coconut oil.
Recommended Products
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Ghirardelli Chocolate White Candy Making Wafers, 10 Ounce -
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Ateco Spiral Dipping Tool, Large, Stainless Steel
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