These two cookie recipes (German Chocolate and Chocolate Candy Cane Crunch) are so easy that you can not mess them up. Take my word for it. My two year old helped me. If you have 15 minutes, you can have yummy cookies! That is counting mixing and baking! And they look oh so impressive!

Let’s start with German Chocolate. These were born out of my need for something quick to take to a neighborhood party.

German Chocolate Sandwich Cookies

Ingredients:
German Chocolate Cake Mix
1 stick butter
2 eggs
1 tub Coconut Pecan Frosting

Melt butter in large bowl. Mix in cake mix and eggs. Roll in to 1 inch balls. Place on ungreased cookie sheet and bake for 10 minutes at 350 degrees. Once cool, place a good layer of frosting between two similar sized cookies.

My little guy loved stirring, rolling and counting the balls and licking the spoon at the end. (Don’t worry, he washed his hand immediately beforehand. Anyone else freaked out about the prospect of messy kid hands helping with the cooking?! Amanda, I know you’re with me!)

Chocolate Candy Cane Crunch Cookies
This is to use up all those candy canes you’ll be pulling off the tree.

Ingredients:
Devil’s Food Cake Mix
1 stick butter
2 eggs
Candy Canes (crushed)-I used Hershey Chocolate Mint candy canes so you could barely taste the mint. I think regular peppermint would be really yummy too.
1 Cup white chocolate chips (optional)

Melt butter in large bowl. Mix in cake mix, chocolate chips, and eggs. Roll dough in to 1 inch balls. Dip top in candy cane. Place on ungreased cookie sheet and bake for 8-10 minutes on 350 degrees.

Do you have a go to easy treat recipe? Please share!!

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I was headed to a craft night and needed a holiday treat to share quick. I looked around the pantry and found these ingredients. Then, I realized these would be the perfect gifts for my husbands coworkers too!

Supplies needed:

• 2 bags Soft Candy Cane Sticks (about 20 sticks)
• 1/2 bag Milk Chocolate Chips
• 1/2 T. Crisco
• Toppings:

1. White Chocolate Chips
2. Candy Cane Oreos
3. Sprinkles
4. Red Hots

1. Melt 1/2 a package of milk chocolate chips with a 1/2 T. of Crisco in the microwave stirring every 30 seconds until smooth. Tip the bowl so the chocolate is on one side and dip the candy stick rotating it to cover equally on all sides.

2. Hold the stick vertically with the chocolate down and shake side to side quickly (like ringing a bell) for 15 seconds to remove excess chocolate.

3. Grab a big pinch of topping and sprinkle over chocolate while rotating candy stick until covered on all sides. I used combinations of crushed oreos, chopped white chocolate, sprinkles and chopped red hots (I used my pampered chef hand chopper, so no this was not dangerous). I used the topping that fell to the plate too. I hate to waste a huge pile. I love the combination of colors.

4. Lay on cookie sheet covered with parchment paper to set. I put mine in the garage where it is cool to make them set faster. You can use the fridge if you have room.

I had leftover chocolate so I dipped some oreos too.

Don’t they look cute on my snowman plate!

Here they are with Amanda’s super easy and tasty Christmas cookies.

This project did double duty as I made extra for the hubs to give as coworker gifts. I just put them in clear treat bags and stapled a home made card to the top. They turned out so festive and adorable! Totally spreading the joy!

Super cute and economical Christmas gift using lots of things you probably already have! Or maybe it’s just me who keeps the house stocked with sweets at all times. Hmmm.

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