What makes this Easy Christmas Cookies Recipe so easy? Let me tell you, the cookie recipe is 3 ingredients! They are soft, chewy, chocolatey and delicious. Topped with Andes Peppermint Chocolate or even Candy Cane Pieces these chocolate cookies dipped in white chocolate are a popular Christmas Cookies.
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But truly what I love is that these fun Christmas Cookies make for easy Christmas Baking they are freezer friendly and perfect for Christmas Cookie Exchange. Family and friends will love making these Cake Mix Cookies.
Christmas Cake Cookies are be garnished in a variety of ways from adding chocolate chips, or even rolling in powdered sugar to make chocolate crinkle cookies. The possibilities are endless.
Using a cookie scoop will make each cookie the same size. I prefer a small cookie scoop but you could also use a medium size scoop for a larger cookie.
Best Cookies for Cookie Exchange
Don’t be fooled, not all cookies are great but I’ve got a list of the BEST Cookies for Cookie Exchange as well as Christmas Cookies that freeze well too. Which means you can make fun Cookie Boxes or Tins for your neighbors too.
6-8 Servings | Ready in 30 mins | Perfect for Dessert
How to make Christmas Cookies dipped in White Chocolate
This recipe is very easy to make with only 3 ingredients for the cookies. Gather the supplies you might want and need and let’s get started.
In a large mixing bowl or stand mixer combine cake mix with eggs and oil. Start mixer at a low speed until everything is combined and then turn the speed of the hand mixer or stand mixer up. Once dough comes together you are done!
This cookie dough is dense, thick, and can seem a bit sticky. Don’t worry, it’s perfect. As I mentioned earlier I prefer to use a small cookie scoop. This creates perfectly uniform cookies. No one wants the smallest cookie on the baking sheet.
So do yourself a favor and get a good cookie scoop. A quick tip, quickly spray the cookie scoop with cooking spray. It helps the cookie dough release easier. This dough is very thick.
Place cookie dough scoops on waxed paper, parchment paper lined baking sheet or spray with cooking spray and bake. Allow cookies to cool on cookie sheet for 2 minutes before removing to cooling rack.
Holiday Baking is so much fun when you can get a little creative. And these Holiday Treats really are a favorite for many reasons. We love to add Peppermint Andes Mints on top but there are so many favorite options. Give these other substitutions a try.
- Holiday Sprinkles
- Crushed up Oreo
- Mini M&M’s
- Chopped Nuts
Best Christmas Cookies Ideas, make sure to leave a comment below and let me know which substitutions you tried and loved.
How to Melt Almond Bark using an Instant Pot
To melt Chocolate using an Instant Pot is really simple and my favorite way when doing a large batch. First add 2-3 cups of water to the Instant Pot Liner and turn until on to Saute.
Place a large glass bowl on top to create a double boiler and wait until the water heats. Chop Almond Bark into small pieces and add to glass bowl on top of Instant Pot.
The heat from the water will heat the glass bowl and gently melt the Almond Bark. Stir as needed until smooth. Then turn off Instant Pot. The residual heat will keep the white chocolate warm and the perfect temperature.
Carefully dip 1/2 of each cookie into the white chocolate, tapping off any extra and placing on parchment paper to cool.
Quickly sprinkle pieces of Andes Peppermint Chocolate on top. As the Almond Bark Cools the chocolate candy pieces will stick and harden in place.
Christmas Desserts are so fun. Why not try adding a scoop of Ice Cream in between two cookies for the ultimate Ice Cream Sandwich. We love the simplicity of Vanilla Ice Cream, but Peppermint Ice Cream and Eggnog Ice Cream are a delicious alternative. Each bite will melt in your mouth, delicious.
Of course this recipe would also work with a traditional chocolate cookie recipe using flour baking powder and salt. I do suggest serving these cookies room temperature but rest assured they can be easily frozen as needed.
Now who doesn’t love a recipe that is truly a Top Christmas Cookies at any exchange recipes gathering.
Christmas Cookies Baking for Neighbors
I remember Christmas time with my mom in the kitchen baking cookies for friends and neighbors.
We would always make the Marshmallow Chocolate Cookies and often times add these fun and Easy Christmas Cookies in the mix of baking too.
Those are the funnest memories of Christmas, when I was learning to give to others by doing something I had done.
Easy Christmas Cookies have become a tradition in my home.
I even bake them early and freeze them because they freeze so well and keeps me from baking all the Christmas Cookies in one day.
Cake Mix Cookies
I’m often not a fan of Cake Mix Cookies. However, this one is PERFECT.
It’s rich and chewy and oh so good. Brands do make a difference, use a quality brand name and use Devil’s Food cake mix. Not just any old chocolate cake mix.
You will be sorry if you do.
They will still be good, but just not as good as they could be! Make these Easy Christmas Cookies, they are truly the easiest cookie you will ever make.
Melting Chocolate is easy when you use your Instant Pot or Pressure cooker as a double broiler! Heat up 3-4 cups of water on Saute’ and place a larger bowl on top.
Drop in your Almond Bark or Chocolate and stir until melted. Easy Peasy!
More Holiday Treats!
- Dulce de Leche
- Pecan Pie
- Homemade Cinnamon Rolls
- Chocolate Dipped Pecan Sandies
- Fancy Marshmallows
- Sweet Roll
- Eggnog Pie
- Hot Chocolate
- Eggnog Quick Bread
- Holiday Chex Mix
- Apple Pie Chex Mix
Easy Christmas Cookies
- 1 Box Devil’s Food Cake Mix
- 2 Eggs
- 6 Tbs Vegetable Oil
- 3-4 Bricks of White Almond Bark
- 1 Cup Andes Peppermints Crushed
- In a stand mixer or a large mixing bowl, add the Devils Food Cake Mix, eggs and oil. Mix with a Hand Mixer or in a stand mixer until combined. Dough will be glossy and thick.
- Preheat oven to 350 degrees
- Using a small cookie scoop (1 inch balls), scoop dough and place on baking sheet. If you don’t have a cookie scoop roll dough into 1 in balls using your hands.
- Bake at 350 degrees for 8-9 minutes
- Remove from oven. Take off of pan and place on wire rack to cool.
- In a separate bowl melt white almond bark. To melt you can chop the chocolate into pieces and place in a bowl and microwave for 2 minutes, stirring after every 30 seconds until smooth. OR you can place 3-4 cups in an Instant Pot Pressure Cooker on Saute’. Then place chocolate in a larger bowl that sits on top of the pressure cooker. The steam will heat the bowl of chocolate and melt it easily. Stir chocolate as it melts until smooth. Turn off Instant Pot. The heat from the water will keep the chocolate smooth for about 30 minutes.
- Dip 1/2 of each cooled cookie and place on wax paper.
- Sprinkle each cookie with crushed Andes Peppermint Pieces.
- Allow cookies to cool. As the chocolate cools the peppermint will stay firmly in place.