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Peppermint Crunch Dark Chocolate Cake Mix Cookies Recipe!

December 4, 2013 By Heidi 60 Comments

I may get paid for ads or purchases made through links in this post.

These dreamy Peppermint Crunch Dark Chocolate Cake Mix Cookies taste just like Christmas with every bite!

Peppermint Crunch Dark Chocolate Cake Mix Cookies Recipe Easy

Whether you need the star of the Christmas party, are heading to a Cookie Exchange, or just craving the most delicious cookie EVER… you’re going to LOVE these Peppermint Crunch Dark Chocolate Cake Mix Cookies!!

Thanks to the cake mix, these cookies are soft and fudgy… and loaded with sweet Andes peppermint with every bite!  Plus, they get serious bonus points for being crazy-easy to make!  You’ll just need 4 ingredients to make these epic Peppermint Crunch Cookies!

They’ll be the hit of the party and star of the show every time!  Just be sure to grab a few for yourself before you set them out.  Seriously, you won’t believe how fast they’ll disappear!

It’s time to fill the cookie jar with the best Peppermint Chocolate Cookies, and don’t forget to save some for Santa!  Plus, you can even make some extra mix up to give as the cutest little gifts in a jar!

So what are you waiting for?  You need these in your life!  Let’s get baking, shall we?

Here’s what you’ll need…

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This cookie recipe can also be used to create the cutest Cookie Mix Gift in a Jar!

Peppermint Crunch Dark Chocolate Cookie Mix in a Jar

Peppermint Crunch Dark Chocolate Cookie Mix in a Jar

What Your Frugal Friends Are Saying About this Peppermint Crunch Dark Chocolate Cookies Recipe…

Jacqui writes: “I won the Christmas cookie contest at my office with these. They even beat the chocolate meringues made by one of the best bakers. Ridiculously easy to make & everyone loved.”

Erin writes: “So amazing! Best cookies I’ve ever made.”

Elizabeth writes: “I made these for a Christmas cookie swap and everyone loved them! One person couldn’t believe they were homemade – they looked and tasted so perfect haha”

Melanie writes: “Everyone loved them!!”

Holly writes: “These are awesome. I make quite a few batches of them each Christmas for my family & for a quick gift.”

Sarah writes: “So easy and good! My husband gobbled them up!”

Lynette writes: “I work at an independent senior living community and I made these two years ago for our hospitality table. The residents LOVED them. And they are so easy to make!”

BK writes: “These are getting rave reviews in my house. Love a simple Christmas cookie”

Sheila writes: “Made these for my office Christmas party and they were delicious!”

Melanie writes: “These turned out great!! They taste like giant Thin Mints!!”

Gabrielle writes: “My fav Christmas cookies!”

Dawn writes: “These were awesome. My family loved them. Perfect for the holidays!”

Zenia writes: “I have been inhaling these. Send help! They’re too tasty and easy to make. I didn’t have the peppermint chips, but discovered you can substitute 47 mini candy canes crushed in a food processor”

Peppermint Crunch Dark Chocolate Cake Mix Cookies Recipe
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Peppermint Crunch Dark Chocolate Cake Mix Cookies Recipe!

These dreamy Peppermint Crunch Dark Chocolate Cake Mix Cookies taste just like Christmas with every bite!
Prep Time10 mins
Cook Time7 mins
Total Time17 mins
Course: Dessert
Cuisine: American
Keyword: cake mix cookie, Christmas, cookie
Servings: 2 dozen
Author: The Frugal Girls

Ingredients

  • 15.25 ounces Betty Crocker Dark Chocolate or Chocolate Fudge Cake Mix {1 box.}
  • 10 ounces Andes Peppermint Crunch Baking Chips {1 bag} {or chopped Andes Peppermint Crunch Thin candies}
  • 2 Large Eggs
  • ½ cup Melted Butter, or Canola Oil, or Vegetable Oil

Instructions

  • Combine cake mix, eggs, and oil in large mixing bowl, and beat well.
  • Stir in Peppermint Crunch Baking Chips
  • Chill dough in refrigerator for 1 hour.
  • Drop onto ungreased non-stick cookie sheet in rounded balls.
  • Bake for approx. 7 – 9 minutes at 350 degrees, or until done. ENJOY!

Want even more delicious Christmas Cake Mix Cookie Recipes?  I’ve got so many more ideas I know you’re gonna love.

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This cookie takes your favorite buttery pecan cake mix and combines it with the perfect crunch of fresh pecans for the ultimate bite-sized treat!

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There’s nothing more nostalgic at the holidays than indulging in homemade Ginger Snaps, right?  This Easy Ginger Snap Recipe comes from my husband’s sweet Grandma.  Every bite is pure nostalgic bliss!

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Make your winter absolutely wonderful with these Easy Winter Wonderland Cookies!

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Let it snow, let it snow, let it snow!  This Snowman Cookies Recipe is so easy to make, and the perfect winter treat!

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Get your Andes Mint fix with this easy Chocolate Andes Mint Cookies Recipe!  Trust me… they’re beyond addictive!!

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So have you tried this Peppermint Crunch Dark Chocolate Cake Mix Cookies Recipe yet?

Leave a comment & share!

Cake Mix Cookies Recipes Easy Chocolate Peppermint Crunch Christmas Cookie Recipe

Peppermint Crunch Dark Chocolate Cake Mix Cookies Recipe - at TheFrugalGirls.com

Peppermint Crunch Dark Chocolate Cake Mix Cookies Recipe - from TheFrugalGirls.com
Peppermint Crunch Dark Chocolate Cake Mix Cookies Recipe from TheFrugalGirls.com

Filed Under: Christmas, Cookies, Dessert Recipes, Hope, Recipes Tagged With: Christmas Recipes

Comments

  1. Kristin says

    December 18, 2022 at 5:24 pm

    Is using butter or oil better?

    Reply
    • Heidi says

      December 19, 2022 at 9:16 am

      Hi Kristin ~ I’ve made them both ways, and they honestly taste amazing either way. It’s really more of a personal preference. I tend to love that buttery flavor in cookies, so I usually opt for butter. 🙂

      Reply
  2. Michele says

    December 24, 2021 at 9:51 am

    Can u freeze the dough then use it the next day?

    Reply
    • Heidi says

      December 26, 2021 at 8:58 am

      Hi Michele,

      If you’d like to use the dough the next day, I would just leave it in the refrigerator until you’re ready to make your cookies. If you’d like to prep the dough several days or weeks ahead of time then yes, you can definitely freeze it. Here are some step-by-step instructions for how to freeze cake mix cookie dough…

      https://thefrugalgirls.com/2016/04/how-to-freeze-cake-mix-cookies.html

      Reply
  3. Kattia says

    December 19, 2021 at 6:21 pm

    Thanks for this awesome recipe. Easy and addictive.
    I didn’t have the Andes crunch, so I had to improvise, used peppermint candy canes, white chocolate chips(Wilton) and Hershey’s peppermint kisses. I used my food processor to crush them. I added some peppermint extract to the dough. They came out delicious and kind of fudgy.

    Reply
    • Heidi says

      January 19, 2022 at 1:46 pm

      Ooh… those sound like delicious revisions, Kattia… thanks so much for sharing!

      Reply
  4. Megan says

    December 6, 2021 at 8:55 am

    Do you think it would taste just as good and work if I used a 12 ounce bag of white chocolate chips and then chopped up my own peppermint canes? Not sure how that would bake but I’m having a really hard time finding anything peppermint baking chip related

    Reply
    • Heidi says

      December 6, 2021 at 10:06 am

      Hi Megan – that sounds like a great idea! I would cut back the white chocolate chips to about 8 oz. or so since you’ll also be adding some crushed peppermint candies. You could also mix 1 tsp. of Peppermint Extract into the dough to give it a little more peppermint flavor. Hope that helps! 🙂

      Reply
  5. Michelle Ayers says

    October 17, 2021 at 12:56 pm

    Looks so festive!

    Reply
    • Heidi says

      October 17, 2021 at 1:20 pm

      Thanks, Michelle! They really are the perfect dessert to enjoy during the holidays! 🙂

      Reply
  6. Miranda says

    December 31, 2020 at 9:53 am

    Would any chocolate cake mix work? Like devils food?

    Reply
    • Heidi says

      December 31, 2020 at 10:04 am

      Hi Miranda… yes, you could definitely substitute Devil’s Food Cake Mix if you prefer. 🙂

      Reply
  7. Lexi says

    December 11, 2020 at 11:14 am

    If I can’t find the crunch could I use just the regular Andes mint chips?

    Reply
    • Heidi says

      December 11, 2020 at 11:45 am

      Hi Lexi ~ absolutely… those taste AMAZING in this cookie, too! 🙂

      Reply
      • Denise says

        December 12, 2020 at 12:15 pm

        I wasn’t able to find the Andes chips so I substituted 8 Ghirardelli peppermint bark squares and 10 mini candy canes in place for the bag of Andes. They turned out AMAZING! They’re not overpowering at all.

        Reply
        • Heidi says

          December 22, 2020 at 6:04 pm

          That’s a great idea, Denise… thanks so much for sharing your tasty tip! 🙂

          Reply
  8. Christie says

    November 2, 2020 at 2:12 pm

    Man these cookies are getting me super excited for the holidays! They sound so good and I love your simplified version of them!

    Reply
    • Heidi says

      November 2, 2020 at 5:04 pm

      Thanks so much, Christie! They really are ridiculously easy to make thanks to the cake mix shortcut! 🙂

      Reply
  9. amber colson says

    August 18, 2020 at 11:59 am

    How many peppermint candies do you think it will take instead of the Andes?

    Reply
    • Heidi says

      August 18, 2020 at 12:26 pm

      Hi Amber ~ if you’ll be chopping up your own Andes Peppermint Candies {instead of using the Peppermint Crunch Baking Chips}, you’ll want to use around 10 oz. The mint candies are typically sold in 8 oz. bags, so you’ll want to use about 1 1/4 bags. Hope that helps! 🙂

      Reply
  10. Rebecca Dillon says

    December 16, 2019 at 9:07 am

    I love this as a gift idea in the Santa jar! Super cute.

    Reply
    • Heidi says

      January 8, 2020 at 3:17 pm

      Aww… thanks so much, Rebecca! It really is so easy to make as a mason jar gift! 🙂

      Reply
  11. Allee says

    December 16, 2019 at 8:52 am

    Can you use vegetable oil instead of canola?

    Reply
    • Heidi says

      January 8, 2020 at 3:16 pm

      Hi Allee… yes, vegetable oil can be used as well.

      Reply
  12. Shelby says

    December 14, 2019 at 8:49 am

    These are so delicious!! I couldn’t mind the Andes crunch, so I bought a bag of candy cane Hershey kisses and chopped them up. I happened to already have a box of dark chocolate cake mix in my pantry. I was able to get about 30 smaller cookies from it. Made them after dinner and left them for the family, and the next morning they were almost gone! Had to hide some to send home with my boyfriend since he is a huge fan of chocolate mint.

    Reply
    • Heidi says

      January 8, 2020 at 3:17 pm

      That sounds like a delicious twist, Shelby… and I’m so glad your boyfriend loved them, too! 🙂

      Reply
  13. Tiffany says

    December 12, 2019 at 4:55 pm

    I cannot wait to make these! I’d love to add a little coffee flavor and make them as a “peppermint mocha” cookie. If I add liquid espresso, should I just cut back on that same volume of oil? Or use espresso powder? Thank you!!

    Reply
    • Heidi says

      December 12, 2019 at 5:27 pm

      Hi Tiffany… that sounds like a delicious twist! I haven’t tried espresso in this cookie, but if you do, I’d suggest using 1.5 tsp – 3 tsp. Instant Espresso Powder. Let me know how they turn out! 🙂

      Reply
  14. Hannah says

    December 13, 2016 at 11:29 am

    These look delicious! If i baked them a few days before Christmas, how long would they last and still taste good? Or, would you recommend freezing the dough? And if I have to freeze the dough, how long would i defrost before baking?

    Reply
    • Heidi says

      December 13, 2016 at 11:44 am

      Hi Hannah,

      For planning ahead, I would recommend making the dough and freezing it, using these tips and instructions here:

      https://thefrugalgirls.com/2016/04/how-to-freeze-cake-mix-cookies.html

      Hope that helps! ENJOY!! 🙂

      Reply
  15. Sarah Bright says

    August 21, 2016 at 1:57 pm

    I’ve made these cookies before for Christmas and they are AMAZING! However, I want to make them for my brother’s birthday, and he doesn’t like mint. I want a quick and easy recipe, so the cake mix part seems great! If I use peanut butter chips instead, will the cookie still turn out okay?

    Reply
    • Heidi says

      August 21, 2016 at 2:02 pm

      Hi Sarah ~ yes… substituting peanut butter chips will work just fine! Here’s a huge list of more Cake Mix Cookie ideas you can check out:

      https://thefrugalgirls.com/cake-mix-cookie-recipes

      Happy baking!! 🙂

      Reply
  16. Jacqui Hyland says

    December 19, 2015 at 1:19 pm

    I won the christmas cookie contest at my office with these. They even beat the chocolate meringues made by one of the best bakers. Ridiculously easy to make & everyone loved.

    Reply
    • Heidi says

      December 22, 2015 at 6:56 pm

      Yay ~ how exciting, Jacqui! Thanks for letting me know… and congratulations!! I’m so glad everyone loved them. 🙂

      Reply
  17. Janice says

    December 18, 2015 at 1:37 pm

    So I’m in CO and was wondering what the adjustments would be for high altitude. Still learning how to bake with high altitude adjustments lol thanks 🙂

    Reply
  18. jessie says

    December 14, 2015 at 2:13 pm

    Hi. Just made the dough and added the crunch mints and the dough is thick
    I added water and still thick. It’s in the fridge chilling….
    Is.it supposed to be thick dough mix?
    I used the Devils food chocolate cake mix and use your recipe

    Reply
    • Heidi says

      December 14, 2015 at 2:45 pm

      Hi Jessie ~ yes… the dough should be thick. 🙂

      Reply
  19. Sheri says

    December 8, 2015 at 5:02 pm

    Have these in the oven now. I made mine a little smaller didn’t have spreading problems but boy seems like a lot of mints to the amount of batter. They smell fantastic though.

    Reply
    • Heidi says

      December 14, 2015 at 3:12 pm

      Hi Sheri ~ you could always use less if you’d like, but I’ve found family and friends to love them most when they’re loaded up with the peppermint chunks. 🙂

      Reply
  20. april says

    December 2, 2015 at 9:20 am

    Looks perfect for a cookie exchange. If i made the dough ahead of time could i freeze and reuse later?And how long would it last?
    Thanks

    Reply
    • Heidi says

      December 14, 2015 at 3:08 pm

      Hi April ~ yes… you can make the cookie dough balls ahead of time and freeze to use later. Once you make the balls, just pop them on a cookie sheet and place in the freezer for a minimum of 1 hour. Then, transfer them from the cookie sheet into a freezer Ziploc, seal, and place back in the freezer. Once you’re ready to make your cookies, simply pull them out, place on a cookie sheet {with space to spread}, as you would if you were going to bake them, and set aside. Allow them to come to room temperature {about 15 minutes or so}, then bake as normal per the instructions. ENJOY! 🙂

      Reply
  21. Colleen says

    December 1, 2015 at 7:09 am

    Has anyone tried melted butter instead of oil? I just wonder if cookies would hold their shape better ??

    Reply
  22. Lori says

    November 22, 2015 at 4:08 pm

    Just made these cookies. Used a Devil Food Cake Mix and chopped up candy canes in food processor. Also used Ande’s chocolate mint chips. Started with 1/4 c. oil & 1 egg and knew right away that you have to use 1/2 c. oil and 2 eggs. Stirred in the candy canes and andes chips and refrierated for about an 1 1/2 while we ate dinner. Cooked them and they really spread out, so leave lots of room and don’t crowd them. As a last touch, I added Hersery’s Candy Cane Kisses in the middle (like adding a chocolate kiss to peanutbutter cookie). The first batch are messy looking, but delicious. Adding the candy cane gave me the crunch I wanted in the cookie and the melted kiss is perfection!! Thanks for the easy recipe. I will use it again.

    Reply
  23. A. N. says

    November 10, 2015 at 1:31 pm

    I just found this recipe and rushed home to make them! I used a Betty Crocker triple fudge cake mix (couldn’t find dark chocolate) and at Target I found the Andes peppermint crunch chips, Andes creme de menthe chips (aka regular Andes mints – the green and chocolate ones), AND Nestle now makes a chocolate chip with a mint center. I plan on trying all three of these minty chips in different batches.
    I made the Andes creme de menthe ones and they were great! What I also liked about the Betty Crocker triple fudge cake mix, was that there were mini chocolate chips in – so you get extra chocolate!

    Reply
    • Heidi says

      November 16, 2015 at 3:33 pm

      Yes ~ I’ve made it with the Triple Chocolate Fudge cake mix too, and it’s just as delicious! The mini chocolate chips are so fun… the more chocolate the merrier, right? 🙂

      Reply
  24. Gloria says

    January 9, 2015 at 12:43 pm

    Made these with a sugar free cake mix and and sugar free starlight mint candies (crushed). Wonderful. My diabetic friends REALLY appreciated them.

    Reply
  25. Darlene says

    December 23, 2014 at 12:30 pm

    My cookie dough was very greasy from the oil and didn’t want to hold together in balls. Do you think maybe if I used a little less oil, like maybe 1/3 cup and water if needed would help?

    Reply
    • Heidi says

      December 26, 2014 at 11:24 am

      Hi Darlene ~ hmm… did you try chilling the dough in the refrigerator first? If it doesn’t want to hold together, it may just need to be chilled longer first. I haven’t tried less oil and adding water, but if you do… let me know how it turns out! 😉

      Reply
  26. Kim says

    December 17, 2014 at 9:42 am

    By the way, I substituted Andes Peppermint Crunch thin mints that I tossed in the food processor for a few seconds and it worked out just fine.

    Reply
    • Heidi says

      December 26, 2014 at 11:22 am

      So glad you liked them, Kim! Great tip on substituting the chopped thin mints, too! 😉

      Reply
  27. Kim says

    December 17, 2014 at 9:39 am

    Delicious cookies and super easy to make! Thanks for the recipe, the kids are going to love them!

    Reply
  28. Paula says

    December 13, 2014 at 1:56 pm

    How long do you let the cookies cool?

    Reply
    • Heidi says

      December 26, 2014 at 11:20 am

      Hi Paula ~ cooling for 20 – 25 minutes should be enough. 😉

      Reply
  29. Quinn says

    November 23, 2014 at 3:45 pm

    Hi Heidi,
    Not sure you’ll get this, as your post is almost from a year ago. I looked in two places and the closest I could get to dark chocolate cake mix was Betty Crocker Super Moist Devil’s Food Cake. It calls for water though, and I noticed your recipe doesn’t. Are you supposed to leave the water out? It also calls for 3 eggs rather than 2.

    Reply
    • Heidi says

      November 23, 2014 at 3:54 pm

      Hi Quinn… yes ~ you can substitute the Betty Crocker Devil’s Food Cake Mix. Just ignore the instructions on the box of cake mix, and use just the dry cake mix + follow the cookie instructions here, and they should turn out just fine. Hope that helps! 😉

      Reply
  30. lanie pugh says

    December 6, 2013 at 9:49 am

    I am having a hard time finding the baking chips and the coconut m&m’s….suggestions?

    Reply
    • Jennifer says

      December 6, 2013 at 1:59 pm

      At my Kroger they have the peppermint chips on the holiday baking display or on an end cap. Hope this helps. I’m in Georgia and Kroger, Publix and Wal-Mart usually carry them.

      Reply
  31. Ginny Jackson says

    December 5, 2013 at 10:47 am

    The Peppermint Chocolate cake mix cookies look awesome and easy. How many cookies does the above recipe yield?

    Reply
    • Heidi says

      December 5, 2013 at 10:59 am

      Thanks, Ginny… they are so easy and SO yummy! The recipe makes approximately 2 dozen, give or take. Hope that helps! 😉

      Reply
      • Sheri says

        December 8, 2015 at 4:57 pm

        I got about 40 cookies I must have made mine smaller I just eyeballed size.

        Reply

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