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Chocolate Reindeer Cookies

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  • Prep 1 hr 40 min
  • Total 2 hr 0 min
  • Servings 32
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Assemble Santa's sleigh over the holidays with adorable chocolate reindeer cookies.
By Betty Crocker Kitchens
Updated Sep 20, 2016
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Ingredients

Cookies

  • 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
  • 2 eggs

Decorations

  • 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
Make With
Gold Medal Flour

Steps

  • 1
    Heat oven to 350°F. Spray 2 cookie sheets with cooking spray or line with cooking parchment paper. In a medium bowl, stir together flour, baking soda and salt; set aside. In small microwavable cup, microwave chocolate chips uncovered on High 30 to 45 seconds, stirring after 30 seconds, until melted and smooth; set aside.
  • 2
    In large bowl, beat butter and sugars with electric mixer on medium speed until fluffy. Add eggs, one at a time, beating until combined. Add melted chocolate; beat until blended. Add flour mixture; beat until soft dough forms. Refrigerate dough 20 minutes.
  • 3
    Shape dough into 64 (1-inch) and 32 (3/4-inch) balls. For each cookie, arrange 1 (3/4-inch) and 2 (1-inch) balls, edges touching, on ungreased cookie sheets, leaving 2 inches between cookies. Bake 9 to 10 minutes or until golden brown. Cool 1 minute; remove from cookie sheets to cooling racks. Cool completely before decorating.
  • 4
    Meanwhile, to make ears, cut caramels in half horizontally. Cut each half into quarters, making 64 thin squares. Using fingers, slightly press together opposite corners squares, forming leaf shapes (see photo); set aside.
  • 5
    To make antlers, cut each licorice twist into 4 (1 3/4-inch) pieces. Cut 2 (1-inch) slits in each piece, creating 3 sections; cut off half of each outer section (see photo).
  • 6
    To Make Reindeer: Pipe 4 small dollops chocolate icing onto smaller portion of cooled cookie; press on ears and antlers. For eyes, pipe white icing onto cookie in 2 small oval-shaped dollops; press 1 milk chocolate candy on each. For nose, pipe small dollop of chocolate icing onto cookie; press on 1 chocolate-covered caramel. Using red icing, pipe mouth onto cookie.

Nutrition

110 Calories, 4g Total Fat, 1g Protein, 17g Total Carbohydrate, 11g Sugars

Nutrition Facts

Serving Size: 1 Cookie
Calories
110
Calories from Fat
35
Total Fat
4g
6%
Saturated Fat
2 1/2g
12%
Trans Fat
0g
Cholesterol
20mg
7%
Sodium
85mg
3%
Potassium
25mg
1%
Total Carbohydrate
17g
6%
Dietary Fiber
0g
0%
Sugars
11g
Protein
1g
% Daily Value*:
Vitamin A
2%
2%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
2%
2%
Exchanges:
1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
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