Ingredients
Equipment
Method
Prep and line
- Line a sheet pan with parchment paper to give the dipped cookies a nonstick surface.
Melt the chocolate
- Melt the white chocolate in a microwave-safe bowl in 30-second bursts, stirring between each, until smooth and glossy (about 1–3 minutes total).
- Keep the melted chocolate warm and stirred if it thickens while you dip.
Dip and decorate
- Using a fork, dip each Oreo fully into the melted chocolate, tapping off excess for a clean, even coating.
- Place each dipped cookie on the parchment paper and immediately top with red and blue sprinkles before the chocolate sets.
Set and store
- Let the cookies set at room temperature for 20–30 minutes to fully harden the chocolate.
- Alternatively, chill in the fridge for 10 minutes to speed up setting.
- Store in an airtight container at room temperature for up to 1 week to keep the coating crisp.
Notes
For the smoothest coating, dip one cookie at a time and work quickly so the sprinkles stick before the chocolate sets. Store airtight at room temperature for up to 1 week; freezing is not recommended because sprinkles may lose texture after thawing. For a dairy-free swap, use dairy-free white chocolate melting wafers in the same amount.
