A Chocolate Dipped Oreo Tutorial

Every year, between Christmas and New Year’s, we deliver a thank you gift to one of our neighbors.  They keep an eye on our house when we aren’t there, recommend plumbers, advise on various things… and are generally great people. A bottle of champagne and something homemade–chocolate dipped Oreo cookies this year! 

Chocolate Dipped Oreos

Chocolate Dipped Oreos

Of course I was going to make these homemade–and I was pretty sure there was going to be more to it than “dip Oreo in melted chocolate and turn with fork.” After my ice cream bar fiasco last summer, I knew that dipping in chocolate can have its challenges! 

So I did some research, a few tests, and learned the following, which I wanted to share with you. 

Chocolate Dipped Oreo Cookies plated

Chocolate Dipped Oreo Cookies plated

My Chocolate Dipped Oreo Experience

The first lesson I learned (and, okay, I admit I knew better) was don’t add an alcohol or water based flavor (or color) to chocolate, especially white chocolate.  I had about six ounces of vanilla wafers seize (that is, turn clumpy, dry and grainy) when I added vanilla in alcohol.  I could swear I’ve done this before and it is the reason I use the Wilton Candy Melts rather than real white chocolate (since the wafers are designed to be more forgiving).  My peppermint flavoring, which is in oil, worked great for the next batch (I tossed the first).

A metal bowl in a saucepan makes a fine improvised double boiler.  Many people will microwave chocolate, but I find it much easier to keep the chocolate at a consistent temperature in a double boiler (and I work slowly).  Keep the water in the saucepan at a simmer (or just below simmer) rather than a boil to reduce the risk of scorching your chocolate and be careful not to get water in the chocolate.   If you don’t own a double boiler, you can try slipping a metal bowl into a saucepan of water.   

Properly melted chocolate

Properly melted chocolate (in improvised double boiler)

An “official” technique for tempering chocolate would have you melt about 2/3 of your chocolate until a nice liquid, then add in the remaining 1/3 and stirring to combine, heating just a bit more as needed (details here).  I did this for the first dipping, then got lazy and just stirred in more chips whenever the bowl got low, and was still happy with the results.     

Hand dipping was easier than using a fork, which when I tried it, resulted in a cookie with fork marks.   Dipping using fondue forks didn’t work at all.  Our really slim fondue forks went in great, then the cookie split as soon as it was hit with the weight of the chocolate.  

Fonude fork for chocolate dipped oreo

Fondue forks didn’t help…

In the end, I found two techniques that worked.  Version 1:  grasp a cookie between thumb and forefinger and dip the bottom half getting chocolate as far up the sides as possible.  Set on a plate, chocolate side up, and cool in the refrigerator.  When hard, repeat, dipping the other side. (Note that if your melted chocolate is too hot to touch, it is above the proper temperature for dipping),

hand dipping oreo

Hand dipping oreo

Half dipped oreos

Half dipped oreos waiting to go in again

Version 2:  grasp a cookie between thumb and forefinger and dip the bottom half getting chocolate as far up the sides as possible, immediately flip over, shaking off excess chocolate, and dip the remaining half.  Dry on wax paper.   This was quicker, but sometimes I got a little pooling of chocolate on the wax paper. 

chocolate dipped oreos drying

Note pooling of bottom layer on wax paper

In the end I was happy with my results and it was much less traumatic than trying to dip ice cream!   My kids and husband agreed–I had to fight them off to make sure I had enough to give as a gift!

Chocolate Dipped Oreos with Milk

Chocolate Dipped Oreos with Milk

Chocolate Dipped Oreo Cookies


  • 1 package Oreo Cookies
  • 2-3 cups chocolate chips (I used most of a 12 oz package of chocolate chips and a 12 oz package of vanilla Wilton Candy Melts and did this in two batches)
  • 1/4 t peppermint flavor in oil per cup of chips (optional)
  • crushed peppermint candy or other decoration (optional)


  1. Heat 2/3 of (one flavor of) chocolate, and oil-based flavor if using, in a double boiler.  With water at a low simmer, stir until melted and liquidy.  Add remaining 1/3 chocolate and continue stirring until melted.
  2. Holding cookie between thumb and forefinger, dip one oreo at a time in chocolate coating bottom and mostly up the sides.  (Note: you aren’t really dipping your fingers in the chocolate but if it is too hot to touch, it is too hot for proper dipping.  Take off heat and stir until a bit cooler).  Turn cookie over, shaking off excess and dip the top.  (See above for alternative technique).
  3. Place oreos on wax paper to set.  If using crushed peppermint, add this now so it will stick.
  4. Allow to cool and dry completely before removing from wax paper.
Chocolate Dipped Oreo Gift

Chocolate Dipped Oreo Gift

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13 thoughts on “A Chocolate Dipped Oreo Tutorial

  1. Karis

    Have you ever tried a Wilton Chocolate Melter? I really, really like mine, although I’ve never tried melting chocolate any other way because that’s how I was taught at a Cake & Bake class (the store in Germantown).

    1. Inger

      Wow, didn’t know they existed. If I keep working with chocolate as much as I have lately, that might be a good investment! Does it work with regular chocolate too (since I use chocolate chips, baking chocolate and an occasional candy bar for non-white chocolate)? I have been toying with trying a Wilton Class or two since I am really terrible at decorating but I can’t keep myself from trying…

    1. Inger

      Don’t worry Tammy, I need to switch back to healthy food soon (though I’ll probably do a bit more sugar for Vaentine’s Day). I was fortunate to have many places I needed to bring sweets to for the holidays so things didn’t stick around here!

  2. ivysew

    Hi Inger, this is yummy and irresistible!
    May The Year 2014 Bring for You Happiness,Success and filled with Peace,Hope & Togetherness of your Family & Friends….Wishing You a…*HAPPY NEW YEAR*

  3. Louise

    What a nice neighbor you are, Inger:) Giving homemade gifts to neighbors is a wonderful tradition. The young boy across the street brought Marion and I over a a box of cookies. They weren’t homemade but almost as good. They were frozen cookies from David’s Cookies called Morning Glories. Not bad:)

    You sure did a great job and we appreciate you sharing your tips. I don’t work with chocolate much but I must tell my daughter about that melting machine someone mentioned. Sounds interesting…

    Thank you so much for sharing, Inger. A very happy new year to You and Yours. 2014 is going to be a delicious year. I can feel it in my rolling pin:) (as opposed to feeling it in my bones:)

    1. Inger

      Hate to say it, Louise, but I am feeling more and more in my bones now 😉 That said, I am also sure that 2014 will be a delicious year. Now that I have my new strategy of giving away more sweets, I can cook with much more abandon! Best wishes to you and yours for a great 2014 as well!

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  6. Ronnie Hammer

    The shop in Morristown NJ (Enjou) sells all manner of chocolate made into shapes for various occasions. If I ever feel the need for a treat I head there and treat myself to a dark chocolate covered Oreo. What a lovely gift to me from me!

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