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Ladybug cookies are the perfect way to celebrate spring. Plus they are so easy to make! Learn how to make ladybug cookies below then add them to the menu for all of your spring celebrations. Ladybug decorated cookies are great for parties or just an afterschool snack. So, whip up a plate of these for spring or summer.
Ladybug Decorated Cookies
Ingredients
- 1 package Double Stuf Oreo Chocolate Sandwich Cookies
- 12-ounce package red candy melts wafers
- 6-ounce package Oreo Thin Bites
- Milk chocolate chips
- Candy eyeballs
- Wax paper
How to make ladybug cookies:
- Line a baking sheet with waxed paper.
- Melt red candy coating according to package directions. If the candy is too thick to pour, add 1 teaspoon coconut oil or vegetable shortening. Stir well. Do not add water. You can add up to 1 tablespoon of coconut oil per bag of candy wafers.
- Dip each cookie into melted candy. Remove cookie, tapping gently against the side of the bowl, allowing excess candy to return to the bowl. If air bubbles form, pop them with a toothpick. Place the cookie onto the waxed paper.
- Immediately press one Oreo Thin Bites cookie onto each dipped cookie to be the ladybug’s head. Allow to set completely before proceeding to the next step. To speed the process, cookies can be refrigerated or placed in the freezer in a single layer.
- After the candy has hardened, place about 1/4 of the bag of milk chocolate morsels in the microwave. Place in a zip-top freezer bag then cut away the tip. Draw a line across each cookie from the edge of the “head” to the edge of the cookie. Add small dots of milk chocolate to the back and press unmelted milk chocolate chips into these spots.
- Using a toothpick, apply a small amount of melted chocolate to the bottom of each candy eye and press onto the ladybug head.
- Allow cookies to set completely at room temperature or refrigerate for faster results. Store in an airtight container at room temperature.
Will you make some ladybug decorated cookies for those that you love? Don’t you love how easy they are to make?
The kids can even help make a batch of these then you can send them to school. After all, everyone loves chocolate covered Oreo cookies!
Now that you know how to make ladybug cookies, you can use this for all of your spring and summer get-togethers.
So, do you love ladybug cookies? You might love these other recipe ideas!
- Minion Cookies from Nutter Butters
- How to Make Marshmallow Pops
- Muddy Buddy Recipe with Reese’s
- Cactus Cookies from Nutter Butters
- S’mores Snack Mix
Love this recipe and want to print a copy? Just use the recipe card below!
Ingredients
- 1 package Double Stuf Oreo Chocolate Sandwich Cookies
- 12- ounce package red candy melts wafers
- 6- ounce package Oreo Thin Bites
- Milk chocolate chips
- Candy eyeballs
- Wax paper
Instructions
- Line a baking sheet with waxed paper.
- Melt red candy coating according to package directions. If the candy is too thick to pour, add 1 teaspoon coconut oil or vegetable shortening. Stir well. Do not add water. You can add up to 1 tablespoon of coconut oil per bag of candy wafers.
- Dip each cookie into melted candy. Remove cookie, tapping gently against the side of the bowl, allowing excess candy to return to the bowl. If air bubbles form, pop them with a toothpick. Place the cookie onto the waxed paper.
- Immediately press one Oreo Thin Bites cookie onto each dipped cookie to be the ladybug’s head. Allow to set completely before proceeding to the next step. To speed the process, cookies can be refrigerated or placed in the freezer in a single layer.
- After the candy has hardened, place about 1/4 of the bag of milk chocolate morsels in the microwave. Place in a zip-top freezer bag then cut away the tip. Draw a line across each cookie from the edge of the “head” to the edge of the cookie. Add small dots of milk chocolate to the back and press unmelted milk chocolate chips into these spots.
- Using a toothpick, apply a small amount of melted chocolate to the bottom of each candy eye and press onto the ladybug head.
- Allow cookies to set completely at room temperature or refrigerate for faster results. Store in an airtight container at room temperature.
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