THIS IS THE WAY to cute and easy Baby Yoda Cookies inspired by Star Wars Mandalorian on Disney Plus! This crowd-pleasing recipe uses Golden Oreo cookies that are coated in a blend of white chocolate and matcha green tea powder for color and flavor.
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A BABY YODA MEME YOU CAN EAT
Here is what you’ll need to create cookies inspired by one of our favorite Mandalorian characters.
BABY YODA COOKIES INGREDIENTS
1 14.3 oz. bag Golden Oreo Cookies*
1 12 oz. bag White Chocolate Chips
⅛ tsp. Finely Ground Matcha Green Tea Powder, rounded scoop
Black Confetti Sprinkles
* I used half the bag of Oreos to make 18 Baby Yoda Cookies
BABY YODA COOKIE SUPPLIES
Cutting Board
Serrated Bread Knife
Silicone Mat or Parchment Paper
Double Boiler (A Pyrex bowl over a saucepan will do just fine)
Spatula (silicone and metal)
Cooling Rack
Baking Tray
Toothpick
Crafting Tweezers, optional
STEP ONE: PREPARE COOKIES
Start by cutting your Oreo cookies in half using a serrated bread knife. This step is surprisingly easy! I like using Oreo brand cookies because the lines in the logo serve as guidelines to make your halves even. Apply very little pressure when carefully sawing your cookie, and it should snap in half cleanly.
Then, repeat on one of the cookie halves. I like to use the side with the “E” on it as another guideline. It helps to hold the cookie layers together when cutting, avoiding getting near your fingers.
Repeat the process with the desired amount of cookies. I used half the bag of Oreos, making 18 cookies in total. I was delightfully surprised how much connecting my cookie pieces looked like the shape of The Child’s head already.
STEP TWO: MELT WHITE CHOCOLATE CHIPS
Melt ¼ cup of White Chocolate Chips in your double boiler on low heat. I don’t have a proper boiler, but the Pyrex bowl over a saucepan trick worked just fine! I filled my saucepan with water about an inch high, making sure the water won’t touch the bottom of the glass bowl when heated. Using a silicone spatula helps to mix and fold your chips.
STEP THREE: DIP AND ASSEMBLE BABY YODA MANDALORIAN
When chocolate is glossy and consistently melted, remove from heat. Assemble each Baby Yoda on a silicone mat or parchment paper by placing the head first, then dipping each “ear” into the white chocolate and pressing it into the sides of the head while flat. The rounded edges of the ears will be on top.
TIP: Once you have dipped your edge of the ear into chocolate, carefully rotate it so that the white chocolate is on top. Since you are working with Sandwich cookies, it helps to have that extra bit of chocolate as “glue” to fill the groove of the sandwich. So, no need to shake off the excess chocolate.
Allow your cookies to dry thoroughly, about 20 minutes. The white chocolate should not be glossy. This will ensure that the ears don’t drift apart while coating them in more hot chocolate in the next step.
STEP FOUR: TRANSFER COOKIES FOR COATING
Transfer cookies to a cooling rack set atop a baking sheet, with your silicone mat/parchment paper in between. This will catch any excess chocolate coating that can easily be reused.
STEP FIVE: PREPARE AND APPLY MATCHA GREEN TEA COATING
Add 1 cup of your White Chocolate Chips in the double boiler and melt over low heat. Remove from heat and add ⅛ rounded teaspoon of matcha powder. More can be added for desired taste and color.
Coat each Baby Yoda head with your matcha white chocolate mixture, starting with a small spoonful for the ear, a little more for a head, and a small scoop for the other ear. It helps to run the back of your spoon to make sure the edges have coating on them.
STEP SIX: TAP OFF EXCESS AND LET DRY
No need to be neat! After applying your dollops to 2 cookies at a time, grab the corners of your cooling rack and gently tap against the baking sheet to allow the excess coating to fall. This should reveal a nicely coated cookie! You can touch up your edges by adding a little more coating and repeating the tapping process.
TIP: The beauty of placing a mat under your cooling rack is that it will catch the excess coating, allowing you to reuse it for adhering your confetti sprinkles as eyes. I had a little extra after the whole process and drizzled it over some popcorn. So yummy! You can also save it to sprinkle over some yogurt or ice cream 🤤
STEP SEVEN: CLEAN UP EDGES
Allow cookies to dry completely, at least 30 minutes or until cookies are no longer glossy. With a metal spatula, gently release cookies from the cooling rack and transfer to your cutting board. It helps to start at the bottom of the rack, working your way up to allow room for your spatula. Use the tip of a knife to clean up any rough edges or drips the white chocolate has made.
STEP EIGHT: APPLY SPRINKLES FOR EYES
Reheat just enough matcha white chocolate coating (about 1 tsp.) to stick your sprinkles/eyes to the cookies. Dip the end of a toothpick in the coating and make dots on one cookie where you would like the eyes to be. Apply confetti sprinkles – crafting tweezers are not required but they help so much in placing sprinkles precisely! They have become an essential tool in my creative baking projects.
Allow the last bit of coating to dry, and admire your super cute bounty! 💚
❤ Daina
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