Summary:
These Oreo hot cocoa bombs are basically dessert disguised as a drink. Creamy white chocolate shells are filled with Oreo-laced cocoa mix, marshmallows, and crushed cookie goodness. Drop one in a mug of hot milk, and boom — cookies-and-cream hot chocolate magic explodes before your eyes. It’s cozy, decadent, and totally over the top. Exactly how it should be.
Prep Time: 30 minutes
Cook Time: 0 minutes
Additional Time: 30 minutes (for chilling and setting)
Total Time: 1 hour
Servings: 6 bombs
Diet: Vegetarian
Method: Mold + Fill + Seal
Ingredients
Chocolate Shell:
- 12 oz white chocolate (high quality, finely chopped)
- 6–8 Oreo cookies, finely crushed
- 1 tsp neutral oil or cocoa butter (optional, helps with melting smoothness)
- Silicone hot cocoa bomb mold (2.5–3″ recommended)
Filling:
- 6 tbsp Oreo hot cocoa mix (see Notes for DIY)
- ¾ cup mini marshmallows
- 3–4 Oreos, chopped or crushed (for inside filling)
Topping (Optional but encouraged):
- 2 oz melted dark or milk chocolate, for drizzling
- Additional crushed Oreos, for garnish
To Serve:
- 8–10 oz steaming hot milk (whole or oat milk works best)
Instructions
1. Melt the Chocolate
Use a double boiler or microwave in 20-second intervals at 50% power, stirring between rounds. Once smooth, stir in the crushed Oreo cookies until the mixture resembles thick, pourable cookies-and-cream chocolate.
2. Coat the Molds
Spoon 1–1.5 tablespoons of chocolate into each mold cavity. Use the back of a spoon or brush to spread evenly, especially up the sides. Chill in the fridge for 5–10 minutes. Repeat for a second coat. Chill again until fully hardened.
3. Release the Shells
Carefully peel the chocolate shells out of the mold and set them on a chilled baking sheet lined with parchment. Handle gently.
4. Fill the Bombs
In half the shells, add:
- 1 tbsp Oreo cocoa mix
- A handful of mini marshmallows
- A sprinkle of chopped Oreo pieces
5. Seal the Bombs
Warm a clean plate in the microwave. Gently melt the rim of an empty half-shell on the warm plate. Quickly press onto a filled half to seal. Run a bit of melted chocolate along the seam if needed.
6. Decorate
Drizzle with melted dark chocolate and sprinkle with crushed Oreos while still wet. Let set until firm.
7. Serve
Place one bomb in a mug. Pour 8–10 oz of hot milk over the top. Stir well and enjoy your cookies-and-cream hot cocoa masterpiece.
Notes
- DIY Oreo Cocoa Mix:
Mix ½ cup cocoa powder, ¼ cup powdered sugar, 2 crushed Oreos (blitzed to dust), and a pinch of salt. Store in a jar and use 1 tbsp per bomb. - White Chocolate Tip:
Use real chocolate with cocoa butter. Skip the chips. You’ll get smoother melting and easier shell release. - Tempering Optional:
If you want that glossy shell with a snap, temper your white chocolate to about 84°F before using. Otherwise, it’ll still taste amazing but may look rustic (aka: homemade charm). - Storage:
Store assembled bombs in a cool, dry place for up to 2 weeks. Avoid the fridge unless your kitchen is super hot.
There you have it — an indulgent Oreo hot cocoa bomb recipe with full breakdown, swagger, and no shortcuts. Ideal for winter nights, gifting season, or just a reward for being an absolute kitchen legend.
