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Ladybug Decorated Cookies

Author Angie Holden

What You Will Need

  • 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


  • 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.