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Chocolate Chip Reindeer Cookies
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Prep Time:
1 hour 15 minutes
Total Time:
4 hours 30 minutes
Make adorable Rudolph cookies using Betty Crocker chocolate chip mix, perfect for Christmas. Santa won't be able to resist!
Ingredients:
  • 1 pouch (17.5 oz) Betty Crocker™ Chocolate Chip Cookie Mix
  • 1 tablespoon Gold Medal™ all-purpose flour
  • 1/2 cup butter or margarine, softened
  • 1 egg
  • 2 pouches (7 oz each) Betty Crocker™ Decorating Cookie Icing chocolate icing
  • 32 candy eyes
  • 16 small round chocolate-covered creamy mints
  • 1 pouch (7 oz) Betty Crocker™ Decorating Cookie Icing white icing
Instructions:
  • Combine cookie mix, flour, butter, and egg in a large bowl. Mix with an electric mixer on low speed until blended. Shape the dough into a ball, then flatten to 1/2-inch thickness and wrap in plastic wrap. Refrigerate for 3 hours or until very firm.
  • Preheat your oven to 350°F. Unwrap the dough and roll it out to 1/4-inch thickness on a well-floured surface. Use a floured 3 1/2-inch gingerbread boy cookie cutter to cut out shapes. Place the cutouts 2 inches apart on ungreased cookie sheets and refrigerate them on the sheets for 10 minutes. Bake for 9 to 10 minutes until the edges are lightly golden brown. Transfer the cookies from the sheets to cooling racks and let them cool completely for about 30 minutes.
  • Flip each cookie over to create reindeer faces. Use chocolate icing to outline each cookie, then spread the icing evenly with a toothpick. Add candy eyes and a mint nose. Use white icing to create antlers. Allow the decorations to set before serving.

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