Yield: 24 cookies
16 ounces white candy coating wafers
24 chocolate sandwich cookies (like Oreos)
24 miniature peanut butter cups
miniature M&M’s candies
Line a baking sheet with waxed paper or parchment paper. Place the 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.
Using forks or candy dipping tools, dip a cookie in the melted coating until it’s completely covered. Remove it from the coating and let the excess drip back into the bowl, then place it on the baking sheet. While the coating is still wet, press a mini peanut butter cup onto the side of the cookie. Add mini M&M’s to the top in a decorative pattern. Repeat, dipping the remaining cookies and decorating them with peanut butter cups and M&M’s. If the coating gets too thick while dipping, re-warm it briefly in the microwave until fluid again.
Refrigerate the tray to let the coating set completely, for about 10 minutes. Store these cookies in an airtight container at room temperature for up to two weeks.