Mocha Chocolate Covered Oreos
Easy and elegant, these three ingredient beauties make any cookie tray better. Mocha Chocolate Covered Oreos even sound elegant, don’t they?
Who doesn’t love Oreos? The chocolate sandwich cookies are fabulous dipped in milk and eaten by the sleeve full. They’re even better when you take a few minutes to dip them in melty semi-sweet chocolate that’s doctored up a little bit with coffee.
Hello Mocha!
I’m a pretty sensitive soul, though, and don’t ever want to keep anyone from their beauty sleep. I make these with instant coffee. DECAF instant coffee. Actually, I only ever use decaf when I’m making desserts and treats. There is already plenty of caffeine in the chocolate – no need to ramp it up. That way the kiddies can have it too.
Generic Mocha Chocolate Covered Oreos
Full disclosure: these are so good that they defy the necessity to use actual Oreos. Of course you can, especially if they’re on sale, but we use the store brand because they’re half the price and still spectacular. But you do you, and go with whatever brand floats your boat.
You can use whatever type of sandwich cookie you like too – I think regular Oreos work great here, but double-stuffed or thin would both be super. Or use chocolate filled sandwich cookies – that sounds yummy too!
Weigh out your semi-sweet melts on your digital kitchen scale (affiliate links follow – see disclaimer page for details).
Put the melts into a microwave safe bowl, add the instant coffee granules and pop the bowl in the microwave on high for 1 minute.
Give the chocolate a stir, then continue melting them for 30 second intervals. Mix every time.
You need to get the chocolate hot enough that most of the coffee granules melt – but not so hot that the melts scorch. Stir for about a minute. Then start dunking!
Everyone has a different suggestion for dipping, but I’ve found the easiest is to use a fork – flip the cookie, scoop the fork under it and let the chocolate drain into the bowl. Normally I’d use wax paper, but all that was left in the roll was about 6 inches, so I used parchment instead. Use something that the chocolate won’t stick to.
You can decorate Mocha Chocolate Covered Oreos with anything – we’re using crushed cookies here, but mini-candies, jimmies or holiday sprinkles will work too. Or you can drizzle a little white chocolate. Melt the chocolate and put it into a sandwich bag with a corner snipped off. Drizzle away!
Use a strong spoon and crush the cookies.
You can put the cookies in a plastic bag and hit them with a sturdy pan or your rolling pin too, if you’d rather.
Sprinkle the crushed cookies or other topping on before the chocolate sets up.
Mocha Chocolate Covered Oreos
Ingredients
- 18 ea Oreos or store brand chocolate sandwich cookies
- 12 ounces Semi-sweet Chocolate Melts
- 2 tsp Decaf Instant Coffee
Instructions
- Place melts and coffee in a microwave safe bowl and heat in microwave on high power for one minute.
- Mix chocolate well, and return to microwave for 30 minute increments until chocolate is fully melted and coffee is mostly dissolved. This will take about another minute and a half. Continue stirring for a minute or so to smooth out the chocolate.
- Meanwhile, crush two of the cookies well with a spoon or heavy pan. Set aside.
- Dip Oreos into chocolate mixture, coating both sides. Place on wax paper or parchment paper.
- Sprinkle crushed cookies (or other decorative topping) on cookies while they are still wet.
- Allow cookies to set up for about half an hour. You can place in refrigerator to speed drying process along.
- Enjoy!
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