Move over, chocolate covered strawberries. It’s time to up your game and go for the white chocolate covered Oreos. Surprisingly easy to make, this dessert is perfect for Valentine’s Day, New Year’s Eve, showers and weddings, or pretty much any special occasion.
These DIY white chocolate covered Oreos look like they are too fancy to be easy to make. But they really are!
(In case you don’t know…I am NOT a talented dessert maker…so when I say these are easy, I mean EASY.)
And I have to say for being such an easy thing to do, they are always a huge hit when I serve them.
It’s amazing how good Oreos taste with white chocolate!
So whether you’re looking for a festive treat or something simple to satisfy your sweet tooth, these cookies are sure to please.
This post may contain affiliate links. We make a small commission if you buy the products from these links (at no extra cost to you). As an Amazon Associate, I earn from qualifying purchases. But we only recommend products we would use ourselves. For more information, click here to see our disclosures.
- Good quality white chocolate – I used Ghirardelli white chocolate melting wafers. But you could also use white chocolate chips or bars. You’ll need about 5 ounces for 20 cookies (assuming you’re only decorating the front of the cookies, which is what I do).
- Oreo cookies
- Decorations – I used these gold sugar balls*. But you could use any color of sugar balls or sprinkles you want.
- You can use regular chocolate or melting candy in other colors instead of the white chocolate. Pink or red looks very pretty for Valentine’s Day.
How to make white chocolate covered Oreos
Start by laying out the cookies on the plates in one layer so that they are not touching each other.
That way you’ll know that you have set aside enough space for the chocolate to cool.
Pour your gold balls out where they are easy to get to. Trying to pull them out of the bottle before the chocolate hardens just makes your job harder.
Melt the chocolate
Put about 5 ounces of the white chocolate in a small microwave-able bowl (that was about half of the bag I had).
If you bought bars, break them up into smaller pieces so they melt more evenly.
Microwave it on medium heat for about 30 seconds. Then take it out and stir it.
Microwave it again on medium heat for about 30 seconds. Take it out and stir it.
Keep doing this until the white chocolate is melted. I usually have to repeat about 4 times, but that probably depends on your microwave.
You don’t want to get impatient and do it all in one shot.
It seems to go from barely melted to all the way there very quickly and if you heat past that point, it will probably burn.
(Just so you know…burnt white chocolate smells and tastes awful!)
Dip the cookies in white chocolate
Before we start, I have to say that I don’t actually dip the cookies.
I find the best way to cover them with chocolate is to use a spoon to cover the cookies with chocolate.
To do this, pick up a cookie and hold it over the bowl with the chocolate. Then use a spoon to cover one half of one side of the cookie with the white chocolate. Push the chocolate around to make an arc shape. (Sorry, I couldn’t take a picture of this…both hands were occupied).
Then put the cookie down on a plate or wire cooling rack. Covering the plate with parchment paper will help to keep the chocolate from sticking to it.
I don’t like to cover both sides of the cookie because:
- the white chocolate on the bottom side will spread when you put it down, which doesn’t look very nice. And it can stick to the plate causing the cookie may break when you try to remove it.
- only covering one side means you use less white chocolate to cover more cookies.
- you can’t see the backside anyway.
However, if you’re determined to cover both sides, you can try putting them on a wire cooling rack. (You will end up with lines in the chocolate on the back).
Or cover the plate with parchment paper which you can peel off the back of the cookies. (But it’s likely that the chocolate will spread out past the edge of the cookies on the bottom so it won’t look as nice.)
Add the gold trim
Finally, press the little gold balls into the white chocolate along the top edge.
Using a pair of tweezers will make it easier to put them in the right place without messing up the chocolate.
Keep going until you have a whole plate of white chocolate covered Oreos! (If you run out of white chocolate, just heat up some more.)
I was able to make about 20 covered Oreos with 5 ounces of white chocolate…a couple of them didn’t stay around long enough to get in the picture 🙂
Other decorating ideas
The other great thing about these desserts is you can decorate them however you want to!
Cover them completely with chocolate.
Add pink sparkles or use pink sugar balls to make Valentine’s Day desserts.
Sprinkle white or gold decorating sugar over the white chocolate for a different look.
Or even do football themed Oreos using sprinkles of your favorite team colors (I just might do this for my upcoming Super Bowl party!)
Frequently asked questions
Some people say you can do this 2 or 3 weeks in advance if you store them in an airtight container. However, in my experience, the Oreos don’t stay fresh that long after you take them out of the package. So I wouldn’t make them more than a day ahead of time.
To get a neat half-dipped cookie, use a spoon to coat the cookies, putting the chocolate exactly where you want it, rather than trying to dip them.
I like Ghirardelli’s white melting wafers. They taste exactly like white chocolate but have a little smoother consistency so it coats the cookies more evenly.
Other dessert recipes you might like
- The best Valentine’s Day cookie recipes
- How to make a heart shaped cake (without a heart shaped pan)
- Valentine’s Day dessert ideas
- Oreo cheesecake cupcakes
Gold Trimmed White Chocolate Covered Oreos
- small microwaveable bowl
- plate or wire rack
- parchment paper optional
- 5 ounces white chocolate
- 20 Oreo cookies
- gold sugar balls
- In a small glass bowl, melt 5 ounces of white chocolate in the microwave. Cook on medium power in 30 second intervals stirring between each one until the chocolate is smooth.
- Use a spoon to cover one half of one side of an Oreo cookie with white chocolate.
- Place the cookie on a parchment-covered plate or a wire cooling rack.
- Before the chocolate hardens, put a line of gold sugar balls along the top edge.
- Use good quality white chocolate since it is a major component of the cookie.
- Don’t get impatient and try to melt the white chocolate in longer time periods. It starts to burn very quickly.
- Using a spoon to put the white chocolate on the Oreos rather than dipping them makes it easier to get it to look the way you want it.
- I don’t cover both sides of the cookies with white chocolate because it is hard to get the back side to look good, and it uses less chocolate (so you can make more cookies)