A simple chocolate-dipped cookie can feel like an elegant dessert with almost no fuss.
These mint Oreos are the perfect bite-sized treat for parties, gifts, or an after-dinner sweet.
You’ll need just four pantry-friendly ingredients and 20 minutes of hands-on time.
Keep your countertop clear and your best fork ready — these are easier than they look.
Why You’ll Love This Chocolate Covered Mint Oreos Recipe
– Quick to make with just 4 ingredients.
– Perfect for holiday trays and classroom parties.
– Crisp cookie meets glossy chocolate shell.
– Mint and semisweet chocolate balance each other perfectly.
– Minimal equipment and cleanup.
– Great for gifting — they travel well in a tin.
– Customizable with sprinkles, drizzle, or sea salt.
These Chocolate Covered Mint Oreos Recipe bites deliver a crisp snap, a cool mint center, and a smooth, glossy chocolate coating that melts on the tongue. The semisweet chocolate adds richness without overpowering the mint; the thin shell stays crisp while the Oreo interior remains intact for contrast. Each bite layers textures — hard shell, crunchy cookie, and creamy mint filling — making them addictive little morsels.
"Five stars! I made these for a holiday cookie swap and they disappeared first. The chocolate stayed shiny and the mint was bright but not overpowering." — A delighted reader
Key Ingredients for Chocolate Covered Mint Oreos Recipe
Mint flavored Oreos – 24 cookies
Mint Oreo cookies are the backbone of this recipe because they already have the mint cream built in, which saves time and keeps texture consistent. Buy a fresh package to ensure the filling is soft and the cookies aren’t stale. If you substitute plain Oreos and add mint extract, the flavor can become artificial or overly strong; using the mint-flavored variety keeps the balance right.
Semisweet chocolate disks – 16 ounces
Semisweet chocolate disks melt smoothly and form a shiny shell when tempered gently by microwave stirring. Choose couverture disks or good-quality chocolate with at least 50–60% cocoa for the right balance of sweetness and snap. If you swap for milk chocolate, expect a softer shell and sweeter finish; dark chocolate will be drier and more intense, which changes the flavor pairing.
Peppermint extract – 1/4 teaspoon
A tiny amount of peppermint extract brightens the chocolate and reinforces the cookie’s mint profile without making it medicinal. Use pure peppermint oil or extract (not peppermint flavored candy oil) for a cleaner taste. Skip it if your Oreos are already very minty, but know the coating will taste more one-dimensional without this lift.
Full Ingredient List for Chocolate Covered Mint Oreos Recipe
– Mint flavored Oreos – 24 cookies
– Semisweet chocolate disks – 16 ounces
– Peppermint extract – 1/4 teaspoon
– Green sprinkles – 2 tablespoons
Step-by-Step Instructions for Chocolate Covered Mint Oreos Recipe
Step 1: Melt the chocolate
Place the semisweet chocolate disks in a microwave-safe bowl. Heat for 30 seconds, then stir. Continue heating in 30-second bursts, stirring between each, until the chocolate is completely smooth and glossy.
Pro Tip: The chocolate should look velvety and ribbon off the spoon without graininess.
Step 2: Add peppermint extract
Add the peppermint extract to the melted chocolate and stir well to combine. A quarter teaspoon is enough to brighten the chocolate without stealing the cookie’s mint character.
Pro Tip: Take a quick sniff — the chocolate should smell faintly of mint, not like toothpaste.
Step 3: Prep your work surface
Line a baking sheet with parchment paper or a silicone mat. This prevents sticking and makes cleanup fast. Arrange your Oreos nearby so dipping is efficient and the chocolate stays warm.
Pro Tip: The parchment should be flat and dry; any wrinkles will transfer to the chocolate’s finish.
Step 4: Dip the Oreos
Using a fork, submerge one Oreo cookie at a time into the chocolate. Lift the cookie with the fork and gently tap the handle against the side of the bowl to allow excess chocolate to drip off. Slide the chocolate-coated Oreo onto the prepared parchment paper.
Pro Tip: The chocolate coating should be even and thin — not lumpy — and the cookie should sit flat on the paper.
Step 5: Drizzle and decorate
Once all cookies are dipped, pour the remaining melted chocolate into a small piping bag or a Ziploc bag with the corner snipped off. Drizzle the chocolate in a zigzag pattern over the cookies and immediately top with green sprinkles.
Pro Tip: The drizzle should form thin, even lines; sprinkles should stick to the wet chocolate within seconds.
Step 6: Let them set
Let the cookies sit at room temperature for about 30–60 minutes, or in the refrigerator for 15 minutes, until the chocolate has fully set. After the shells are firm, transfer to a serving plate or storage container.
Pro Tip: The surface should be firm to the touch and have a subtle sheen — no tackiness.
Expert Tips for Chocolate Covered Mint Oreos Recipe
– Keep chocolate warm between dips by placing the bowl over a warm (not hot) water bath; this prevents seizing.
– If chocolate thickens, stir in 1 teaspoon of neutral oil (like vegetable) to loosen it, but avoid too much or the shell will be soft.
– Use fork tines spaced evenly when dipping; this makes tapping out excess chocolate faster and neater.
– Work quickly in a warm room — melted chocolate sets fast as it cools, which can make dipping uneven.
– For a mirror-like shine, stir thoroughly and stop heating as soon as the chocolate is glossy and smooth.
– Avoid refrigerating directly on a metal sheet, which can cause condensation and dull the finish when moved to room temperature.
– Common mistake: overheating chocolate. If it becomes grainy, discard and start fresh; overheated chocolate won’t re-temper properly.
– Equipment tip: a small angled offset spatula speeds transfer from fork to parchment and keeps bottoms tidy.
Storage & Freezing for Chocolate Covered Mint Oreos Recipe
Fridge storage: Place finished cookies in a single layer in an airtight container with parchment between layers. Store in the refrigerator for up to 2 weeks. Chilling speeds firming but can dull the chocolate’s shine slightly.
Freezer storage: Flash-freeze the cookies on a baking sheet for 30 minutes, then transfer to a freezer-safe container or zip-top bag with parchment between layers. Freeze for up to 3 months.
Thawing: Thaw in the refrigerator for 2–3 hours, then bring to room temperature for 20–30 minutes before serving to reduce condensation.
Reheating: Do not microwave assembled cookies. If chocolate loses sheen, let them sit at room temperature on parchment for an hour to regain texture; avoid direct heat which can melt the coating.
Best containers: Use airtight plastic or metal tins and keep layers separated by wax or parchment paper to prevent sticking.
Variations & Substitutions for Chocolate Covered Mint Oreos Recipe
Dark chocolate shell
Swap semisweet disks for 70% dark chocolate for a more sophisticated, less sweet finish. The result is an intense chocolate-paired mint bite that’s less confectionery and more like a grown-up truffle.
White chocolate coating
Use good-quality white chocolate (or almond bark) for a sweeter, creamier shell. The contrast makes the mint pop visually and creates a sweeter treat suited for kids’ parties.
Double-dip with crushed candy canes
After the first dip and a short set, dip again and press crushed candy canes into the wet second coat. This adds festive crunch and a brighter peppermint punch.
Nutty or salty finish
Sprinkle finely chopped toasted pistachios or a pinch of flaky sea salt over the wet chocolate. Pistachios add color and texture; sea salt enhances the chocolate and balances the sweetness.
Frequently Asked Questions About Chocolate Covered Mint Oreos Recipe
Q: Can I use chocolate chips instead of chocolate disks?
A: Yes, but chocolate chips often contain stabilizers that can make the melted chocolate thicker and less glossy. If you use chips, stir continuously off-heat and consider adding a teaspoon of neutral oil to smooth the texture. For best shine and snap, use chocolate disks or chopped baking chocolate.
Q: Why did my chocolate look dull or grainy after melting?
A: Dull or grainy chocolate usually means it was overheated or exposed to moisture. Graininess is a sign the cocoa solids separated. To avoid this, melt in short bursts, stir frequently, and ensure all utensils and bowls are dry. If it happens, it’s safer to start with a fresh batch of chocolate.
Q: How do I prevent the Oreos from getting soggy under the coating?
A: Use cookies that are fully intact and dry. Work quickly so the warm chocolate doesn’t sit on the cookie too long. Also, let the coated cookies set on parchment at room temperature first; refrigerating immediately can sometimes cause condensation which softens texture.
Q: Can I freeze these and expect the same texture after thawing?
A: Freezing preserves structure but can slightly change the gloss. Thaw in the fridge to minimize condensation, and bring to room temperature before serving. Texturally, the shell and cookie hold up well if stored properly in airtight layers.
Q: What’s the best way to get a clean chocolate finish without drips?
A: Use a fork with slightly long tines and tap the fork on the side of the bowl to let excess chocolate run off. After tapping, scrape the fork edge on the rim before sliding the cookie onto parchment. A small angled spatula can help clean the bottom edges for a neater look.
Final Thoughts on Chocolate Covered Mint Oreos Recipe
These Chocolate Covered Mint Oreos Recipe bites are a fast, elegant treat that scales easily for gifts or parties. Please leave a star rating in the recipe card below and pin this to Pinterest for later.
For extra inspiration and comparable recipes, check out Dinner, then Dessert’s mint chocolate covered Oreos, explore a different take at The Comfort of Cooking’s peppermint Oreos, and see a photo-forward tutorial at Broma Bakery’s mint chocolate-covered Oreos.
Chocolate Covered Mint Oreos
Ingredients
Method
- Melt the chocolate by heating semisweet chocolate disks in a microwave-safe bowl for 30 seconds. Stir and continue heating in 30-second bursts until smooth.
- Stir in the peppermint extract until combined.
- Prepare your work surface by lining a baking sheet with parchment paper.
- Dip each Oreo into the melted chocolate using a fork, allowing excess chocolate to drip off before placing on the parchment.
- Once dipped, drizzle remaining melted chocolate over the cookies and immediately add green sprinkles for decoration.
- Let the cookies set at room temperature for 30-60 minutes or refrigerate for 15 minutes until the chocolate is firm.