Christmas Oreos are quick, simple, and require no baking. They’re a fun holiday activity for kids and adults alike and can be customized in endless ways using seasonal sprinkles, colored chocolate, and crushed candies. Perfect for last-minute treats or homemade gifts, these cookies deliver big holiday cheer with minimal effort.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Oreo cookies (regular or double-stuffed)
White chocolate or candy melts
Red and green candy melts (optional)
Holiday sprinkles
Crushed peppermint candies or candy canes (optional)
Coconut oil or shortening (optional, for thinning chocolate)
Directions
Line a baking sheet with parchment paper.
Melt white chocolate or candy melts in a microwave-safe bowl, stirring every 20–30 seconds until smooth. If needed, add a small amount of coconut oil or shortening to achieve a dippable consistency.
Dip each Oreo halfway or fully into the melted chocolate, letting excess drip off.
Place dipped cookies on the prepared baking sheet.
While the chocolate is still wet, decorate with sprinkles, crushed peppermint, or drizzle with melted red and green candy melts for a festive look.
Allow the cookies to set at room temperature or place them in the refrigerator for quicker setting.
Once the chocolate is firm, transfer to a serving tray or storage container.
Servings and timing
This recipe makes about 24–30 Christmas Oreos, depending on how many cookies you dip. Preparation time: 20 minutes Setting time: 20–30 minutes Total time: approximately 45–50 minutes
Variations
Use flavored Oreos like peppermint bark or mint for a holiday flavor boost.
Dip only one side of each Oreo for a stylish half-and-half look.
Add edible gold dust or glitter for an extra festive touch.
Sandwich crushed peppermint inside the Oreo by gently separating and reassembling with added filling.
Use dark or milk chocolate instead of white for a richer flavor.
Storage/Reheating
Store Christmas Oreos in an airtight container at room temperature for up to 1 week. For longer storage, keep them in the refrigerator for up to 2 weeks.
Avoid reheating, as these are no-bake cookies. However, if you need to re-soften the chocolate for decorating, do so gently in short bursts in the microwave.
FAQs
Can I make Christmas Oreos ahead of time?
Yes, they can be made up to a week in advance and stored in an airtight container.
What kind of chocolate works best for dipping?
Candy melts or high-quality baking chocolate are ideal for smooth, easy dipping and decorating.
Can I use double-stuffed Oreos?
Absolutely. Double-stuffed Oreos work great and provide more creaminess.
How do I prevent the chocolate from seizing?
Make sure no water gets into the melted chocolate and melt it slowly using short intervals.
Can I use food coloring in melted white chocolate?
Yes, but use oil-based or candy coloring to prevent the chocolate from clumping.
Can I freeze Christmas Oreos?
Yes, freeze them in a single layer in an airtight container for up to 2 months.
What toppings can I use besides sprinkles?
Try crushed peppermint, chopped nuts, mini M&Ms, or shredded coconut.
Can I make these with gluten-free Oreos?
Yes, gluten-free Oreos work just as well in this recipe.
Do I need to refrigerate them after making?
No, but refrigerating helps the chocolate set faster and may extend shelf life.
Can I package these as gifts?
Yes, place them in festive bags or boxes with wax paper between layers for a beautiful homemade gift.
Conclusion
Christmas Oreos are a cheerful, customizable treat that brings holiday magic to any dessert table. Easy to make and endlessly festive, they’re a perfect last-minute sweet or DIY gift. Whether dipped, sprinkled, or drizzled, these cookies are guaranteed to spread joy with every bite.
Sheet pan cookies are soft, chewy cookie bars baked in a single sheet pan, perfect for making large batches quickly and easily. Ideal for parties, potlucks, or quick desserts.
Author:Catherine
Prep Time:15 minutes
Cook Time:20 minutes
Total Time:35 minutes
Yield:24 large cookie bars
Category:Dessert
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, softened
1 cup brown sugar
1/2 cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
2 cups semi-sweet chocolate chips (or mix-ins of your choice)
Instructions
Preheat your oven to 350°F (175°C). Lightly grease or line a 13×18-inch sheet pan with parchment paper.
In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Fold in the chocolate chips or your preferred mix-ins.
Spread the cookie dough evenly into the prepared sheet pan, smoothing the top with a spatula.
Bake for 18–22 minutes, or until the edges are golden brown and the center is set but still soft.
Allow the cookies to cool in the pan before slicing into bars or squares.
Serve and enjoy!
Notes
Do not overbake to keep cookies soft.Use parchment paper for easy cleanup and removal.Store with a slice of bread in the container to retain moisture.Customize with your favorite mix-ins like nuts, sprinkles, or toffee bits.No need to chill the dough before baking.
