Gather the ingredients. The Spruce

Line a baking sheet with waxed paper or parchment paper, and set aside for now. The Spruce

Place the chocolate candy coating in a medium microwave-safe bowl. Microwave in 30-second increments, stirring after every 30 seconds to prevent overheating until the coating is melted and smooth. The Spruce

Using forks or dipping tools, dip a cookie in the chocolate coating until it's coated completely. Remove it from the coating and let the excess drip back into the bowl, then place it onto a baking sheet lined with parchment or waxed paper. Repeat until all of the cookies are dipped. The Spruce

Melt the white chocolate chips in the microwave, and transfer the melted chocolate to a paper cone or a plastic bag with the tip snipped off. The Spruce

Drizzle the white chocolate in thin lines over the dipped cookies. Alternately, you can sprinkle the cookies with chopped nuts, coconut, small candies, or sprinkles while the chocolate is still wet. The Spruce

Refrigerate the tray to let the chocolate set completely, for about 15 to 20 minutes. Store these chocolate-dipped Oreos in an airtight container at room temperature for up to two weeks. The Spruce