Chocolate covered cookies
Complexity: easily
Servings: 24
Calories 867, total fat 60 G., saturated fats G., proteins 12 G., carbohydrates 70 G., fiber G., cholesterol mg, sodium mg, sugar G.
Can you make Oreo cookies even better? These chocolate balls can be placed on sticks and served as cake pops. This festive look is achieved with various colored fillings and candy canes. To make them stick better, dip the cookies in chocolate. The method is very simple, but these cookies are always popular for one reason: they're delicious! We prefer simplicity and decorate the cookies with white chocolate lines, but you can add any topping you like.
A note about ingredients: We generally recommend using ready-made chocolate icing for this recipe, as it's easy to use and retains its shine and texture at room temperature. If you prefer to use real chocolate, we recommend tempering it first. If you don't temper the chocolate, the cookies may become soft or start to melt in the heat—in which case, keep the dessert in the refrigerator. So, buy ready-tempered chocolate chips. The fewer problems you have, the happier you'll be.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 450 g of Candy Melts chocolate candies
- 24 Oreo Chocolate Sandwich Cookies
- 1/4 cup white chocolate chips
- Colored dragees, coconut flakes or crushed nuts
We recommend
Cooking the dish according to the recipe:
- Line a baking sheet with waxed or parchment paper.
- Place the chocolates in a medium microwave-safe bowl. Microwave in 30-second intervals until smooth, stirring after each.
Using forks or tongs, dip the cookies into the glaze, coating them completely. Lift them out and let any excess glaze drip into a bowl. Place the cookies on the baking sheet. Repeat until all the cookies are coated. - Melt white chocolate chips in the microwave and transfer them to a paper cone or a plastic bag with the corner snipped off. Pipe thin lines of white icing onto the chocolate-covered cookies. You can also sprinkle them with chopped nuts, coconut, small candies, or sprinkles while the chocolate is still soft.
- Chill the cookies on a tray in the refrigerator for about 15-20 minutes until the chocolate has completely set. Store the finished cookies in an airtight container at room temperature for up to 2 weeks.
Author of the recipe - Elizabeth Labau is a food writer, pastry chef, and food photographer based in Salt Lake City, Utah.
Categories:
Similar recipes
