- 8 oz bittersweet chocolate chips
- 2 tbsp vegetable oil
- 1 tsp mint extract
- about 20 Oreos
Twist Oreos in half, removing the cream center. Discard or eat the cream.
Melt chocolate and mint extract on the stove. Stir in oil to thin chocolate, making it easier to dip and coat the cookies.
Place Oreo half into chocolate, coating the back and front side with a fork and then setting on parchment paper. I found the best way to make the coating even and smooth is to coat half of the cookie in chocolate and hold it upside down, shaking slightly and allowing the chocolate to fall and coat remaining parts of cookie. Repeat with remaining cookies.
Place finished cookies in fridge or freezer to chill until chocolate hardens.