Mint Chocolate Covered Oreos
- Yield 20 cookies
Mint Chocolate Covered Oreos
- Yield 20 cookies
Ingredients
Units
- 20 Oreo cookies (I used Double-Stuffed)
- 1/2 lb semi- or bittersweet chocolate, chopped (I used Chocoley's Bada Bing Bada Boom Dipping & Coating Formula)
- 1/2 teaspoon peppermint extract
- Sea salt, white chocolate, or anything else to decorate!
Instructions
- Place wax paper or aluminum foil on a work surface. Place a cooling rack over the paper.
- In a microwave-safe bowl, melt the chocolate in 30 second increments, stirring between each heating. Once the chocolate is melted, stir in peppermint extract.
- Dip each cookie into the mint chocolate, coating all sides evenly. Lightly scrape the bottom of one side of the Oreo against the bowl to prevent excess dripping. Place on cooling rack to dry. Should you see imperfections in your chocolate-covered cookie, dip your finger into the chocolate, then dab the chocolate onto the imperfect surface like a chocolate band-aid.
- Repeat process with 4 more cookies, then decorate with sea salt or drizzle with white chocolate. You’ll want to do this each time you coat 5 cookies in chocolate so the toppings stick to the chocolate before it hardens.
- Continue dipping and decorating until you finish 20 cookies! Allow to cool, then eat! Cookies can be stored in an airtight container for up to 1 week.