Description
Delicious chocolate dipped Oreo cookies with Andes mints and sprinkles.
Ingredients
Scale
- 36 Oreo Cookies
- 10 ounces Andes Mint Chocolates
- 2 cups chocolate melting wafers
- as needed sprinkles
Instructions
- Place parchment paper on a baking sheet and set aside.
- Unwrap the Andes mints and place in a microwave-safe bowl. Microwave on high for about 30 seconds, then take the chocolate out and stir. Microwave again for 30 seconds, stirring afterwards. If needed, repeat the process until there are just a few unmelted pieces of Andes mints. Stir until completely melted.
- Immediately after melting, dip one Oreo in at a time into the chocolate. Use a fork to turn the Oreo over and shake just a little to let any excess chocolate off the cookie.
- Place the dipped Oreo cookies onto the prepared baking sheet and continue until they are all finished. Allow them to cool for 30 minutes, or until the chocolate is set.
- Once dipped, decorate as desired with melted chocolate wafers, sprinkles, and tiny candies. Serve immediately or store in an airtight container at room temperature for up to 1 week. Enjoy!
Notes
- For best results, use high-quality chocolate melting wafers.
- Ensure all equipment is dry before starting to dip the cookies.
- Prep Time: 15 minutes
- Cook Time: 2 minutes
- Category: Desserts
- Method: Dipping
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 100
- Sugar: 10g
- Sodium: 50mg
- Fat: 5g
- Saturated Fat: 2.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 0mg