1 Dough 7 Cookies
Total Time
Prep: 35 min. Cook: 15 min.
Makes
10 servings
Ingredients
6 tbs unsalted butter, room temperature
1 box Betty Crocker Super Moist Cherry Chip Cake Mix
1 Egg, or 1/4 cup cholesterol free egg product (I used this)
18 ounces Almond Bark Vanilla Flavored
15 small Peppermint Candy Canes, crushed
Directions
Mix with a blender cake mix, butter, and egg until you have a nice cookie dough. Roll dough into balls and press down gently with fingers. Then place on parchment lined cookie sheets and bake in a 350 degree preheated oven for 10 minutes. More or less baking time depending on size of cookies and desired crispness. Place cookies on cooling rack to cool. You could enjoy them as is or with added bark coating. Melt Almond Bark according to package directions it will only take a short time in microwave. Drop cooled cookies into almond bark, you could also dip them if you only want half of cookie coated. Place back on parchment paper to cool. They will set up quickly in freezer or fridge if you prefer. If you want before the bark has set sprinkle with crushed peppermint candy. For more ideas see my notes. I like to make a variety for a nice pretty cookie tray.
