Chocolate Covered Oreo Easter Cookies

I recently saw these cookie molds  – what a great idea when you love chocolate and Oreo cookies.  Had to make something in honor of the 100th anniversary (March 6th) of this popular cookie.  That same year the South Pole was discovered and the sinking of the Titanic (the builders were very distant relatives).

You can find these molds online and there are quite a few.  My best source for the mini and regular Oreo cookie molds is  The best part is their molds are cheaper!    I have daisy, ladybug, turkey, hearts, flip-flops, shamrock, watermelon wedges, candy corn, smiley face, dog paw print, cherry blossom, ornament, snowman face, football, stars, bunnies, two tier cake, mold for midget Oreos  and a plain one (I plan to put chocolate transfers on these)  in addition to the Easter egg.   See Mardi Gras Oreos with Chocolate Transfers.   See also my post  Kitchen Gadgets – Oreo Cookie Molds and Kitchen Gadgets – Mini Oreo Cookie Molds to see the ones I have made so far.

My grandson loved his special Oreo cookie!

  • Mercken’s Colored Wafers (pink, green, yellow, purple, white, milk or dark chocolate)
  • double stuff Oreo Cookies
  • Oreo cookie mold

Microwave just a few wafers in a small microwave safe bowl at 50% power for 1 minute,  remove and stir; continue to microwave for 15 seconds at full power, stir and microwave another 15 seconds at full power.  Just microwave in steps to slowly melt the chocolate wafers.  The time can take longer depending on how much chocolate you are melting.

Using a decorator brush fill the design with different colors – a steady hand is needed.  Tap on the counter to settle the chocolate and remove any trapped air.  I like to refrigerate the mold for 10 minutes.

Pour the white or chocolate into the mold cavities, about 1/3 full.  Tap the mold again.  Press the Oreo cookie into the chocolate and the chocolate will rise up around the sides, embedding the cookie and leaving only the top uncovered.  Pour more chocolate over the tops completely covering the cookie.  Gently tap the mold again to get rid of the air bubbles.  If there is a gap anywhere I take a toothpick and push it down along the side to make sure the chocolate covers the entire cookie and there are no air bubbles.

I like to chill the chocolate for 30 to 60 minutes in the refrigerator or 10 minutes or so in the freezer.   Turn the mold upside down and press on the back center of the cavity and the cookies should drop out.

2014 Easter Oreos – See Happy Easter With Chocolate Covered Oreos

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3 thoughts on “Chocolate Covered Oreo Easter Cookies

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