Place parchment paper or wax paper on a flat work surface.
In a medium microwave-safe bowl, melt the candy melts in 30 second increments, stirring between each heating. Heat until chocolate is smooth and there are no lumps.
Dip one cookie at a time into the chocolate, coating completely. Lift out cookie with a fork and shake gently side-to-side to remove excess chocolate. Lay cookie on parchment paper or wax paper. Decorate with sprinkles, candy canes, coconut, nuts, or whatever toppings you like. Repeat until all cookies have been dipped and decorated. If the chocolate starts to harden, place the bowl back in the microwave and heat for 10-15 seconds and stir again.
Let the cookies set until chocolate is hard. Remove from paper and place in an airtight container. Store in the refrigerator for up to 2 weeks.
Note-you can also use almond bark or baking chocolate, melt according to package instructions.