Penguin Oreos
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These Penguin Oreos are one of my favorite holiday treats to make because they’re equal parts cute and easy. With chocolate almond bark, a few candies, and a little assembly, you’ve got a wintery cookie that always makes people smile.
Easy Chocolate Oreo Penguins
It’s no secret that I’m a fan of cute desserts, and these Oreo penguins are as cute as they come. These come together so easily with just a few ingredients, and the end result always gets a reaction, especially from kids. If you’ve made my Reindeer Oreos before, you already know how fun these kinds of treats can be.
I love giving edible gifts at Christmas time, and these chocolate penguins are always a hit. They’re easy to package up, fun to make, and just like my Snow Globe Oreos, they add something playful to a holiday cookie box. Since they start with store-bought cookies, there’s no baking involved. Plus, who doesn’t love a chocolate-covered Oreo dressed up like a little penguin?
Ingredients
- Chocolate almond bark – For coating the cookies.
- Oreo cookies – Serve as the base for the penguin body.
- White candy melts – Used to create the white belly section on each penguin.
- Orange M&Ms – Placed at the bottom to make the penguin’s feet.
- Brown M&Ms – Attached to the sides to form the wings.
- Candy eyeballs – Give the penguins their facial expression and character.
- Mini orange M&Ms – Used as the beak to complete the face.
How to Make the Chocolate Covered Oreos
- Prep – Line a baking sheet with parchment paper. Melt the chocolate almond bark according to the package directions.
- Dip the Oreo – Working with one cookie at a time, dip an Oreo into the melted chocolate using a fork, then tap off the excess. Place it on the prepared baking sheet.
- Add the belly – Immediately press a white candy melt onto the lower half of the cookie to form the belly.
- Attach the wings – Press one brown M&M onto each side of the Oreo for the wings.
- Add the feet – Place two orange M&Ms at the bottom of the cookie for the feet.
- Make the face – Add two candy eyeballs near the top and a mini orange M&M just below them for the beak.
- Repeat – Continue decorating the remaining Oreos one at a time, following the same steps.
- Let set – Allow the decorated cookies to sit at room temperature or refrigerate until the coating has fully hardened.
Variations and Substitutions
- Use different candy colors – Swap the brown M&Ms for black or dark blue if you’re going for a different penguin look or using what you have on hand.
- Change the beak – If you can’t find mini orange M&Ms, try using orange sprinkle confetti, a small piece of orange candy, or even an orange Tic Tac cut in half.
- Skip the belly – If you don’t have white candy melts, you can leave the belly off or pipe a white chocolate oval instead.
- Use candy coating wafers – Candy melts or melting wafers can be used in place of almond bark if preferred.
- Make mini versions – Use Mini Oreos and smaller decorations to make bite-sized penguin cookies for party trays or kids’ treats.
Tips for Success
- Work in small batches – Only dip and decorate a few Oreos at a time so the coating stays soft enough for the candies to stick.
- Tap gently – After dipping, tap the fork gently on the side of the bowl to remove excess coating without loosening the cookie.
- Keep decorations close – Have all your candies unwrapped and sorted before you start dipping to make assembly quicker and easier.
- Let them set completely – Don’t move the cookies until the chocolate coating is fully hardened to keep the decorations in place.
- Clean up the edges – Once set, use a small, sharp knife to carefully trim off any excess chocolate that may have pooled around the bottom.
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More No Bake Treats for Holiday Gifting
Try these fun and festive no-bake recipes that are perfect for the busy holiday season.
Did you love these cute penguin cookies? Please leave a star rating and share your thoughts in the comments below.
Chocolate Covered Oreo Penguins
Ingredients
- 8 ounces chocolate almond bark
- 12 Oreo cookies
- 12 white candy melts
- 24 orange M&Ms
- 24 brown M&Ms
- 24 candy eyeballs
- 12 mini orange M&Ms
Instructions
- Line a baking sheet with parchment paper. Melt the chocolate almond bark according to the package directions.
- Working with one Oreo at a time, dip it into the melted chocolate using a fork. Tap off the excess and place the cookie on the prepared baking sheet.
- While the coating is still wet, press one white candy melt onto the lower half of the Oreo to form the penguin’s belly.
- Add one brown M&M to each side of the cookie to create the wings.
- Place two orange M&Ms at the bottom for the feet.
- Add two candy eyeballs above the belly and place a mini orange M&M just below them for the beak.
- Repeat with the remaining cookies.
- Let the cookies sit at room temperature or refrigerate until the coating is fully set.
Notes
- Scale the recipe up or down as needed to make as few or as many penguins as you like.
- Store the decorated cookies in an airtight container at room temperature for up to 1 week.
Nutrition
Disclaimer: Nutrition information is estimated based on automated calculations and should be considered as an approximation. These estimates are provided as a courtesy. Please use your own brand’s nutritional values to verify accuracy.