Holiday baking should not require hours and hours in a warm kitchen, and then an additional afternoon of doing dishes. Instead of slaving away for your upcoming cookie exchange or holiday entertaining, we'd like to present you with three super easy recipes (we're talking pantry staples, here) that'll get you on your way in no time.
Homemade Thin Mints
- 1 (16-oz.) package Oreo cookies (cookies only, cream filling removed)
- 16 oz. semisweet chocolate chips 1
- /2 cup (4 oz.) coconut oil
- 1 tsp. peppermint oil
In a medium microwave-safe bowl, melt chocolate chips and coconut oil in 22-second intervals until almost no, but a few, chocolate chip pieces remain. Remove from microwave, let sit 1 minute, then stir to completely melt. Stir in peppermint oil.
Using a dipping tool or a fork, dip cookies into chocolate one at a time until completely coated. Set on wax paper until chocolate is set, about 30 minutes. Store at room temperature.
- 1 (16-oz.) package Oreo cookies
- 8 oz. cream cheese
- 24 oz. white chocolate chips (or colored candy melts)
- 3/4 cup (6 oz.) coconut oil
- 16 oz. semisweet chocolate chips
In a food processor, pulse cookies until fine, about 30 seconds. Add in cream cheese and pulse until mixture holds together, about 30 seconds. Roll Oreo mixture into 1-inch balls and arrange on a baking sheet lined with wax or parchment paper. Chill 1 hour.
Melt white chocolate and coconut oil in a medium microwave safe bowl in 22-second intervals until almost no, but a few, chocolate pieces remain. Remove from microwave and let set 1 minute; stir to completely melt chocolate. Dip balls in melted white chocolate and place in a single layer on lined baking sheet. Melt semisweet chocolate in medium microwave safe bowl in 22-second intervals until chocolate is completely melted. Place in a piping bag or sandwich size zip-top bag; drizzle chocolate over each ball. Chill 1 hour or until chocolate is firm.
- 1 (12-oz.) package vanilla wafers, finely crushed
- 1 cup chopped pecans, toasted
- 3/4 cup powdered sugar
- 2 tablespoons unsweetened cocoa
- 1/2 cup bourbon
- 2 1/2 tablespoons light corn syrup
- Powdered sugar
Stir together first 4 ingredients in a large bowl until well blended.
Stir together bourbon and corn syrup until well blended. Stir together bourbon mixture and wafer mixture. Shape into 1-inch balls; roll in powdered sugar. Cover and chill up to 2 weeks.