Chocolate Chip Reindeer Cookies

Bake a batch of these frosted Betty Crocker® chocolate chip mix Rudolphs for dessert. Even Santa won't be able to resist these cute reindeer cookies on Christmas Eve.

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Prep Time 1 hr 15 min
Total Time 4 hr 30 min
Servings 16

Ingredients

1: pouch 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

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Directions

1 In large bowl, beat cookie mix, flour, butter and egg with electric mixer on low speed just until blended. Shape into ball. Flatten dough to 1/2-inch thickness; wrap in plastic wrap. Refrigerate 3 hours or until very firm.
2 Heat oven to 350°F. Unwrap dough; on well-floured surface, roll dough to 1/4-inch thickness. Cut with floured 3 1/2-inch gingerbread boy cookie cutter. On ungreased cookie sheets, place cutouts 2 inches apart. Refrigerate on cookie sheets 10 minutes. Bake 9 to 10 minutes or until edges are lightly golden brown. Remove from cookie sheets to cooling racks. Cool completely, about 30 minutes.
3 Turn each cookie upside down to look like reindeer face. Outline cookie with chocolate icing; fill in and spread icing with toothpick. Attach candy eyes and mint for nose. Decorate with white icing to look like antlers. Let stand until set.