Christmas Reindeer Chocolate Cookies
Every bite gives way to a tender, buttery center, then a glossy layer of chocolate hazelnut melts across the top of these Christmas Reindeer Chocolate Cookies. Each cookie becomes a little reindeer with pretzel antlers and candy eyes, which makes them a playful addition to a holiday cookie tray.
Yield: 12 cookies | Prep: 20 min | Bake: 10-12 min | Cool: until fully cool before spreading
Christmas Reindeer Chocolate Cookies Ingredients
- 2 cups all-purpose flour: The base of the cookie. Spoon it lightly into the measuring cup and level it off so the dough stays soft rather than stiff.
- 1/2 cup unsalted butter (softened): Creams with the sugar to make a light, tender cookie. Leave it on the counter until it gives slightly when pressed but is not greasy.
- 3/4 cup granulated sugar: Sweetens the dough and helps the cookies spread just enough to stay tender.
- 1 tsp vanilla extract: Rounds out the buttery flavor of the base.
- 1/2 tsp baking powder: Gives the cookies a little lift so they are not dense.
- 1/4 tsp salt: Balances the sweetness and brings out the butter flavor.
- 12 mini pretzels: Form the antlers. Use straight mini pretzel sticks so they stand upright. Each reindeer gets 2.
- 6 mini vanilla wafer cookies: Serve as muzzles on 6 of the reindeer, adding a soft, sweet bite under the nose.
- 6 red M&M’s: Make the noses for the same 6 reindeer. Press them in gently so they stay put.
- 12 candy eyes: Give each reindeer its face. Use the small round kind so they sit neatly on the spread. Each reindeer gets 2.
- 1 large egg: Binds the dough and adds structure so the cookies hold their round shape.
- 1 cup chocolate hazelnut spread: The glossy top layer that gives these cookies their chocolate and hazelnut flavor. Spread it on only after the cookies are fully cool.
Substitutions And Additions
Chocolate Hazelnut Spread
I’d use a smooth chocolate spread here, and I like a dark chocolate hazelnut version best for its deeper flavor. A thicker spread holds its shape better under the decorations, while a runnier one may slide off the cookie. Use the same 1 cup so the cookies are covered as written.
Mini Pretzels
Pretzel twists can stand in if you cannot find mini sticks. Break them so the antlers look balanced. They will be a bit crunchier, which contrasts nicely with the soft cookie.
Red Nose Candy
Red gumdrops can replace the M&M’s for the noses. M&M’s are easier to press in and keep their shape, so they are the better choice if you have them.
How To Make This Christmas Reindeer Chocolate Cookies Recipe
- Cream the butter and sugar. Beat the softened butter and granulated sugar together in a large bowl until light and fluffy, about 2 to 3 minutes with a mixer. The mixture should look pale and airy. Mix in the egg and vanilla extract until the batter looks even and glossy. Pro Tip: Scrape down the sides of the bowl so no pockets of butter are left behind.
- Mix in the dry ingredients. In a separate bowl, whisk together the 2 cups all-purpose flour, 1/2 tsp baking powder, and 1/4 tsp salt. Fold this into the butter mixture on low speed until the dough turns soft and no streaks of dry flour are left. Once the dough holds together, stop mixing, since extra stirring will leave these cookies dense and chewy in the wrong way. Portion the dough into 12 balls and place them on a parchment-lined baking sheet, spaced about 2 inches apart. Gently flatten each ball into a round cookie shape with the palm of your hand. Pro Tip: Keep the balls evenly sized so every cookie bakes at the same rate.
- Bake the cookies. Heat the oven to 350°F (175°C). Bake for 10 to 12 minutes, until the edges are lightly golden and the centers look set. They firm up as they cool, so do not leave them in until the tops darken. If the cookies spread too much, the dough was likely too warm; chill the shaped balls for 15 minutes before baking next time. Cool completely. Leave the cookies on the baking sheet for a few minutes so they firm up, then transfer them to a wire rack to cool completely. Pro Tip: Spreading warm cookies melts the spread into a greasy layer, so wait until they are fully cool. Once the cookies are fully cool, spread about 1 tablespoon of the chocolate hazelnut spread over the top of each cookie. Use 1 cup in total, spreading it evenly so each cookie is covered. The spread gives the decorations a base to stick to.
- Decorate the reindeer. On 6 of the cookies, press a mini vanilla wafer cookie into the center for the muzzle and a red M&M’s just above it for the nose. Press 2 mini pretzels into the top of each cookie for antlers, and 2 candy eyes above the muzzle. Press each piece in gently so the spread holds it in place. Pro Tip: I’d decorate one reindeer at a time so the spread stays soft enough for the candy eyes and M&M’s to stick.
How To Serve And Store
Arrange the reindeer on a platter for a holiday dessert table, or pack them in a tin as a gift. Serve them alongside a cold glass of milk or a warm mug of hot cocoa.
In The Fridge
Store decorated cookies in an airtight container in the refrigerator for up to 5 days. Let them sit at room temperature for about 10 minutes before serving so the spread softens slightly.
In The Freezer
Freeze undecorated, cooled cookies in a sealed container for up to 3 months. Thaw them at room temperature, then spread and decorate them before serving.
Frequently Asked Questions
Can you make these ahead?
Yes. Bake the cookies up to 2 days ahead and store them airtight at room temperature. Spread and decorate them on the day you plan to serve them so the decorations stay neat.
Why are my cookies spreading too much?
Dough that is too warm will spread more than it should. If the butter is too soft or melted, chill the shaped balls for 15 minutes before baking.
How do I know when the cookies are done?
Pull the cookies from the oven once the edges turn a light golden color and the tops no longer look soft. Avoid leaving them in the oven until the tops darken.
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- Christmas Tree Cake Pops with Red Candy Bows
Follow Hailee Recipes on Pinterest for more holiday cookie ideas. Follow Hailee Recipes on Pinterest
Christmas Reindeer Chocolate Cookies
Ingredients
Method
- Cream the softened butter and sugar in a large bowl, then beat in the egg and vanilla extract. Whisk the flour, baking powder, and salt together, then mix into the butter mixture until a soft dough forms.
- Portion the dough into 12 balls on a parchment-lined baking sheet and gently flatten each into a round cookie shape.
- Bake at 350°F (175°C) for 10-12 minutes until edges are lightly golden, then cool completely. Spread the chocolate hazelnut spread over the cooled cookies, about 1 tablespoon each.
- Decorate 6 cookies with a mini vanilla wafer cookie muzzle and a red M&M's nose, and press 2 mini pretzels and 2 candy eyes into each cookie.
