A quick, irresistible twist on a classic cookie — Chocolate Covered Mint Oreos are the easiest way to elevate a snack into a dessert-worthy treat.
These take just minutes to dip and set, and they travel well for parties or gift boxes.
If you love mint-chocolate combos, this recipe is a fast win you’ll make again and again.
For a crunchy-smooth pairing idea, try it alongside my favorite hazelnut cookies for a party platter: hazelnut cookies with dark chocolate ganache.
Why You’ll Love This Chocolate Covered Mint Oreos Recipe
– Fast to make with only four ingredients.
– No baking required — perfect for last-minute desserts.
– Classic mint-and-chocolate flavor everyone recognizes.
– Great for gifting and seasonal decorating.
– Easily customized with sprinkles, drizzle styles, or chocolate types.
– Kid-friendly assembly and a fun party activity.
– Keeps well in the fridge and freezer for advance prep.
The taste is a crisp mint sandwich cookie wrapped in glossy semisweet chocolate, with a satisfying snap and a creamy mint center. The texture balances crunchy cookie, soft cream, and a firm chocolate shell that melts smoothly on the tongue.
"Five stars — I made these for a holiday party and they disappeared in 20 minutes. Easy, pretty, and delicious." — Mara L., home baker
In case you want another idea to pair on a dessert board, I often serve these alongside hazelnut cookies with dark chocolate ganache for contrast.
Key Ingredients for Chocolate Covered Mint Oreos Recipe
Semisweet chocolate disks — 16 ounces
Semisweet chocolate provides the structure and shine for the coating. Choose couverture-style disks or high-quality chips for a smoother melt and a glossy finish. If you substitute milk chocolate, the shell will be softer and sweeter; dark chocolate will be firmer and more bitter.
Mint flavored Oreos — 24 cookies
The Mint Oreos are the flavor foundation and provide the creamy mint center. Buying a fresh package ensures the cream is not stale and the cookies remain crisp under the coating. If you substitute plain Oreos plus mint buttercream, expect a slightly different texture and a less-intense branded mint flavor.
Peppermint extract — 1/4 teaspoon
A touch of peppermint extract brightens the chocolate and echoes the mint filling, creating a cohesive flavor. Use pure peppermint extract, not peppermint oil, for consistent results and to avoid overpowering heat. If omitted, the chocolate coating will taste more neutral; if you double it, the mint note can become sharp.
Green sprinkles — 2 tablespoons
Sprinkles add color and an immediate festive look while giving a tiny crunch at first bite. Choose jimmies or sanding sugar that won’t bleed color into the chocolate. Substituting chopped pistachios or crushed candy cane will change texture and flavor — pistachios add nuttiness, cane adds more mint and crunch.
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
A reminder: for supplies that match the sheen and mouthfeel in photos, I like to use high-quality semisweet disks and fresh sandwich cookies; see a pairing idea in this dessert board suggestion: hazelnut cookies with dark chocolate ganache.
Step-by-Step Instructions for Chocolate Covered Mint Oreos Recipe
Step 1: Melt the semisweet chocolate disks
Place the semisweet chocolate disks in a microwave-safe bowl and heat for 30 seconds. Stir thoroughly, then continue heating in 30-second bursts, stirring well between each burst until the chocolate is completely smooth and glossy.
Pro Tip: The chocolate should look shiny and pourable, with no streaks; it will smell warm and chocolatey but not burnt.
Step 2: Add peppermint extract
Add the peppermint extract to the melted chocolate and stir well to combine. Mix until the mint is fully incorporated and the aroma is even throughout the bowl.
Pro Tip: The bowl should give off a fresh peppermint scent and the surface should be ripple-free when stirred slowly.
Step 3: Prepare the work surface
Line a baking sheet with parchment paper or a silicone mat so the dipped cookies can set without sticking. Have a fork and a small bowl or pot handy for dipping.
Pro Tip: The parchment should lie flat and feel smooth; if it wrinkles the cookies can sit unevenly when setting.
Step 4: Dip each Oreo
Using a fork, submerge one Oreo at a time into the chocolate, ensuring it is fully coated. Lift the cookie with the fork and gently tap the handle against the side of the bowl to allow excess chocolate to drip off.
Pro Tip: The cookie should emerge shiny with a thin, even coat and drop a small drip when tapped.
Step 5: Transfer to the prepared sheet
Slide the chocolate-coated Oreo onto the prepared parchment paper, keeping the top smooth. Work in batches until all cookies are dipped and arranged with space between each.
Pro Tip: Each cookie should sit flat with the chocolate forming a neat edge; small bubbles can be smoothed with the fork tip.
Step 6: 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 create thin ribbons across the cookies and the sprinkles should stick without sinking.
Step 7: Let the chocolate set
Let the cookies sit at room temperature for about 30–60 minutes, or place them in the refrigerator for 15 minutes, until the chocolate has fully set and is no longer tacky to the touch.
Pro Tip: The chocolate should feel firm and make a clean snap if gently tapped; if sticky, give it more time.
For more small-batch dessert ideas that pair visually and flavor-wise, check out related recipes like this one: hazelnut cookies with dark chocolate ganache.
Expert Tips for Chocolate Covered Mint Oreos Recipe
– Keep chocolate dry: even a drop of water causes chocolate to seize; use completely dry utensils and a dry bowl.
– Tempering not required: for home use, controlled microwaving produces a glossy finish; for very shiny shells, learn to temper chocolate properly.
– Watch temperature: do not exceed 115°F when melting; overheated chocolate loses sheen and becomes grainy.
– Texture troubleshooting: if coating is too thick, stir in a small drop of neutral oil (like vegetable) to loosen; if too thin, add a few more chips and reheat gently.
– Equipment tip: use a silicone mat for easier cleanup and better release compared to plain parchment.
– Common mistake — overcrowding: give each cookie space when setting to avoid sticking and smudged drizzles.
– Piping bag hack: use a small round tip or a snipped corner for finer drizzle control; practice drizzling on parchment first.
– Visual cue: once set, the surface should be smooth and matte-satin; overly streaky chocolate often means it cooled too fast or reheated unevenly.
I also recommend having an extra bowl for reserved drizzles and a second fork. For presentation flair, try alternating sprinkle colors or dusting with cocoa powder for a rustic look. And for a festive touch, place on a platter with other bite-sized sweets like hazelnut cookies with dark chocolate ganache.
Storage & Freezing for Chocolate Covered Mint Oreos Recipe
Fridge storage: Store in an airtight container layered with parchment paper between layers. Keep refrigerated for up to 2 weeks for peak texture and flavor.
Freezer storage: Arrange cookies in a single layer on a tray to flash-freeze for 30–60 minutes, then transfer to a freezer-safe container with parchment between layers. Freeze for up to 3 months.
Thawing: Thaw frozen cookies in the refrigerator for 30–60 minutes, then bring to room temperature for 10–15 minutes before serving to avoid condensation on the chocolate.
Reheating: Avoid reheating; if chocolate looks dull after thawing, allow cookies to come to room temperature to regain a pleasant texture rather than applying heat.
Best containers: Use rigid plastic or metal tins to protect the shells from being crushed, and seal tightly to prevent moisture transfer.
Variations & Substitutions for Chocolate Covered Mint Oreos Recipe
Peppermint Bark Style
Swap green sprinkles for crushed candy cane and use white chocolate as the drizzle. The result is a more intense mint-sweet profile with a festive, crunchier topping.
Dark Chocolate Mint
Use 70% dark chocolate for the coating and omit additional peppermint extract. Expect a deeper, less sweet flavor where the mint Oreo filling becomes the primary sweet element.
Nuts and Sea Salt
After dipping, sprinkle lightly toasted crushed pistachios and a pinch of flaky sea salt instead of green sprinkles. This adds nuttiness and a savory balance to the sweetness.
Holiday Mix & Match
Use a mix of colored sprinkles, edible gold flakes, or edible glitter and alternate drizzle colors with white and semisweet chocolate. The result is a showy platter-perfect cookie that can match any holiday palette.
Frequently Asked Questions About Chocolate Covered Mint Oreos Recipe
Q1: Can I use chocolate chips instead of chocolate disks?
A1: Yes, chocolate chips work, but they often contain stabilizers that make them less fluid when melted. Use frequent stirring and short bursts of heat to get a smooth melt, or add a small teaspoon of neutral oil to improve flow. For the glossiest finish, choose couverture-style disks.
Q2: Will the cookies get soggy if I refrigerate them?
A2: If stored in an airtight container with parchment layers, they should remain crisp for up to two weeks. Prevent condensation by letting refrigerated cookies come to room temperature before opening the container, or store them in the fridge only when ambient humidity is high.
Q3: How do I fix seized chocolate if it becomes grainy?
A3: If chocolate seizes, try adding a small amount (1–2 teaspoons) of warm vegetable oil or cocoa butter and gently whisk to re-emulsify. If that fails, start with a fresh batch — seized chocolate can be difficult to rescue to a glossy state.
Q4: Can I make these vegan or dairy-free?
A4: Substitute dairy-free mint sandwich cookies and use dairy-free dark chocolate or vegan chocolate disks. Check the peppermint extract for any alcohol or additives, and expect slightly different mouthfeel depending on the chocolate’s fat content.
Q5: What’s the best way to transport these cookies for a party?
A5: Layer them flat in a rigid container with parchment between layers. Keep them cool during transport (an insulated bag with an ice pack works well) to prevent melting, and place the container on a flat surface to avoid jostling.
Final Thoughts on Chocolate Covered Mint Oreos Recipe
These Chocolate Covered Mint Oreos are a fast, crowd-pleasing treat with classic flavor and great visual appeal. Leave a star rating in the recipe card below and pin this to Pinterest to save it for your next gathering.
Conclusion: Chocolate Covered Mint Oreos Recipe
For another mint-chocolate take on this easy concept, see the similar homemade approach at Mint Chocolate Covered Oreos – Dinner, then Dessert.
If you want a bakery-style tutorial with alternate decoration ideas, check this detailed guide at Mint Chocolate-Covered Oreos – Broma Bakery.
And for a peppermint-forward recipe that uses slightly different technique and ratios, this version is helpful: Peppermint Chocolate Covered Oreos Recipe – Fork Knife Swoon.
Chocolate Covered Mint Oreos
Ingredients
Method
- Place the semisweet chocolate disks in a microwave-safe bowl and heat for 30 seconds. Stir thoroughly and continue heating in 30-second bursts, stirring well until the chocolate is smooth and glossy.
- Add peppermint extract to the melted chocolate and stir until fully combined.
- Line a baking sheet with parchment paper or a silicone mat.
- Using a fork, submerge one Oreo at a time into the chocolate, ensuring it's fully coated. Tap the fork against the bowl to let excess chocolate drip off.
- Transfer the coated Oreo to the prepared sheet. Repeat until all cookies are coated.
- Drizzle remaining melted chocolate over the dipped cookies and sprinkle with green sprinkles immediately.
- Let the cookies set at room temperature for 30–60 minutes, or refrigerate for 15 minutes until the chocolate is firm.