adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Chocolate Reindeer Cookies
Chocolate Reindeer Cookies
0 Likes
Prep Time:
1 hour 40 minutes
Total Time:
2 hours
Create festive chocolate reindeer cookies to decorate Santa's sleigh during the holidays.
Ingredients:
  • 2 cups Gold Medal™ flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup semisweet chocolate chips (3 oz)
  • 1/2 cup butter or margarine, softened
  • 1/2 cup packed light brown sugar
  • 1 cup granulated sugar
  • 16 caramels, unwrapped
  • 16 chocolate licorice twists (7 inch)
  • 1 pouch (7 oz) Betty Crocker™ Cookie Icing chocolate icing
  • 1 pouch (7 oz) Betty Crocker™ Cookie Icing white icing
  • 1 pouch (7 oz) Betty Crocker™ Cookie Icing red icing
  • 32 bite-size chocolate-covered caramels (from 10-oz box)
  • 64 brown mini candy-coated milk chocolate candies
Instructions:
  • Preheat oven to 350°F. Grease 2 cookie sheets with cooking spray or line with parchment paper. Combine flour, baking soda, and salt in a medium bowl; set aside. Microwave chocolate chips in a small microwave-safe cup on High for 30 to 45 seconds, stirring after 30 seconds, until melted and smooth; set aside.
  • In a large bowl, use an electric mixer to beat butter and sugars until fluffy. Add eggs one at a time, beating well after each addition. Mix in melted chocolate until well blended. Stir in flour mixture until a soft dough forms. Chill dough in the refrigerator for 20 minutes.
  • Roll the dough into 64 (1-inch) balls and 32 (3/4-inch) balls. Place one 3/4-inch ball and two 1-inch balls together on ungreased cookie sheets, keeping 2 inches of space between each cookie. Bake for 9 to 10 minutes until golden brown. Let cool for 1 minute, then transfer to cooling racks. Decorate after the cookies have completely cooled.
  • Prepare the caramel ears by halving caramels horizontally, then cutting each half into quarters to make 64 thin squares. Shape the squares into leaf shapes by slightly pressing together opposite corners with your fingers.
  • To create antlers, slice each licorice twist into four (1 3/4-inch) pieces. Make two (1-inch) slits in each piece, dividing it into three sections; trim off half of each outer section as shown in the photo.
  • Create the reindeer face by piping 4 small dollops of chocolate icing onto a smaller portion of the cooled cookie for the ears and antlers. Then, add eyes by piping 2 small oval-shaped dollops of white icing and pressing on 1 milk chocolate candy for each eye. Make the nose by piping a small dollop of chocolate icing and pressing on a chocolate-covered caramel. Finish by piping a mouth with red icing onto the cookie.

Similar Recipes