Chocolate Chip Reindeer Cookies Recipes

CHOCOLATE REINDEER COOKIES

Steps:

• Whisk together flour, baking soda and salt. Place butter, brown sugar and water in a large saucepan; cook and stir over low heat until butter is melted. Remove from heat; stir in chocolate chips until smooth. Stir in eggs and extract. Stir in flour mixture. Let stand until firm enough to shape, about 15 minutes., To freeze dough, shape level tablespoonfuls of dough into balls; flatten each to 1/4-in. thickness. Place in a covered container, separating layers with waxed paper; freeze until firm. (May be frozen up to 3 months.), To bake, preheat oven to 350°. Place frozen dough portions 2 in. apart on greased baking sheets. Bake until set, 12-14 minutes. Remove from pans to wire racks; cool completely., Spread cookies with frosting, reserving a small amount for mouths. Decorate faces with candy eyes; add peanut butter cups for snouts, pretzels for antlers and M&M's for noses. Pipe mouths with reserved frosting.

CHOCOLATE REINDEER COOKIES

Steps:

• 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.
• 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.
• 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.
• 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.
• 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).
• 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.

CHOCOLATE CHIP REINDEER COOKIES

Steps:

• 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.
• 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.
• 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.

REINDEER COOKIES

Steps:

• In a small bowl, combine sugar, vanilla and enough cream to reach a spreading consistency; cover and set aside. Using a serrated knife and a gentle sawing motion, cut graham crackers diagonally in half, forming two triangles. , Frost one triangle. With frosted triangle on bottom, overlap triangles so the shortest side of unfrosted triangle runs along the longest cut edge of frosted triangle; match smallest points of crackers to form the nose. The remaining narrow points of both crackers from the ears (see photo below). , Frost top cracker. Gently press on chocolate chip eyes and a red-hot nose. Using the serrated knife and a gentle sawing motion, cut pretzels in half to form antlers; press onto ears. Place on wire rack until set.

REINDEER COOKIES

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Beat butter, sugar, peanut butter, eggs, vanilla extract, and salt together in a bowl until smooth and creamy. Stir flour and baking soda into creamed butter mixture until well incorporated.
• Roll dough into 36 balls. Flatten each ball and shape into an upside-down triangle. Press two pretzels into the two top corners of each triangle for the antlers. Press two chocolate chips into the center of each triangle for the eyes, and one chocolate chip or M&M on the bottom of the triangle for the nose. Arrange cookies on baking sheets.
• Bake in the preheated oven until cookies are golden brown, 10 to 15 minutes.

BEST CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Cream together the butter, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Dissolve baking soda in hot water. Add to batter along with salt. Stir in flour, chocolate chips, and nuts. Drop by large spoonfuls onto ungreased pans.
• Bake for about 10 minutes in the preheated oven, or until edges are nicely browned.

NO-BAKE REINDEER COOKIES

Steps:

• Spread frosting on 1 side of each baking bit; attach 2 to top of each cookie for eyes.
• Spread frosting on wide end of each gumdrop; attach at hole of each cookie for nose.
• Break pretzels to look like antlers (see photo). Insert 2 pretzel pieces in top of each cookie for antlers.

CHOCOLATE SPRITZ REINDEER COOKIES

Steps:

• Heat oven to 375°F. In large bowl, beat butter with electric mixer on medium speed until light and fluffy. Beat in sugars and cocoa until well blended. Beat in milk, vanilla and egg yolk. On low speed, slowly beat in flour until well blended, scraping bowl occasionally.
• Fit heart template in cookie press; fill cookie press with dough. Place pretzels onto lightly floured surface. Force dough through template on top of flat, bottom end of each pretzel twist (two rounds at top of pretzel will form the antlers). Press 2 baking bit at upper part of heart to make eyes, and 1 chocolate chip to make nose on each reindeer. Place reindeer on ungreased cookie sheet.
• Bake 8 to 10 minutes or until cookies are firm, but not browned. Remove from pans to cooling rack. Cool completely, about 15 minutes.

OUTRAGEOUS CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl, cream together the butter, white sugar and brown sugar until smooth. Stir in the peanut butter, vanilla and egg until well blended. Combine the flour, baking soda and salt; stir into the batter just until moistened. Mix in the oats and chocolate chips until evenly distributed. Drop by tablespoonfuls on to lightly greased cookie sheets.
• Bake for 10 to 12 minutes in the preheated oven, until the edges start to brown. Cool on cookie sheets for about 5 minutes before transferring to wire racks to cool completely.

CHOCOLATE SANDWICH COOKIE REINDEER RECIPE BY TASTY

Steps:

• Line a baking sheet with wax paper or nonstick foil.
• In a medium microwave-safe bowl, combine the chocolate chips and coconut oil. Microwave in 30-second intervals, stirring between, for 2-3 minutes, or until the chocolate is completely melted and shiny.
• Dip the sandwich cookies in the melted chocolate to coat completely, then transfer to the prepared baking sheet.
• Decorate each sandwich cookie with 2 broken pretzel halves for antlers, 2 chocolate chips for eyes, and a red cinnamon candy for a nose. Dip a toothpick in the leftover melted chocolate and dot onto the tops of the white chocolate chips.
• Refrigerate for at least 30 minutes, or until the chocolate is set.
• Enjoy!

SWEET AND SALTY CHOCOLATE REINDEER

Steps:

• In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in eggs and vanilla. Combine the flour, cocoa, cream of tartar, baking soda and salt; gradually add to creamed mixture and mix well., Divide dough into 8 portions; cover and refrigerate for at least 2 hours., Preheat oven to 375°. On a lightly floured surface, roll each portion into a 6-in. circle; cut into 6 wedges. Place 2 in. apart on ungreased baking sheets. Press in pretzels for antlers, baking bits for eyes and a gumdrop for the nose., Bake 7-9 minutes or until set. Cool 1 minute before removing from pans to wire racks. Store in an airtight container.

EASY REINDEER COOKIES

Steps:

• In a large bowl, beat the cookie mix, oil and egg until well combined. Shape into a 7-1/2-in. roll; securely wrap roll in waxed paper. Refrigerate for 1 hour. Unwrap and cut into 1/4-in. slices. , Preheat oven to 350°. Place 2 in. apart on ungreased baking sheets. Using thumb and forefinger, squeeze each cookie slice at the equator, making a slight indentation on each side of the cookie. Press in pretzels for antlers. , Bake until light brown, 9-11 minutes. Remove to wire racks to cool. Place melted chocolate chips in a piping bag or resealable bag; cut a small opening at the corner. Adhere eyes and noses to cookies using small amount of melted chocolate. Pipe mouth and eyebrows using melted chocolate; allow chocolate to set before serving.

COOKIE REINDEER RECIPE BY TASTY

Steps:

• Line a baking sheet with parchment paper.
• Carefully snap each pretzel in half down the middle. Each half will serve as 1 antler.
• Apply a dab of white frosting to the top of each cookie. Attach 2 pretzel halves to the frosting, then flip the cookie over and set pretzel side-down on the prepared baking sheet. Repeat with remaining cookies and pretzels.
• Use frosting to stick 2 candy eyes and 1 red chocolate-coated candy "nose" on each cookie.
• Refrigerate the cookies for 5-10 minutes to firm up the frosting, or let sit at room temperature for at least an hour before serving.
• Enjoy!

MOM'S EXCELLENT CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease cookie sheets.
• Cream butter, shortening, both sugars, egg, and vanilla in an electric mixer until fluffy.
• Stir in sifted dry ingredients.
• Add chocolate chips and walnuts.
• Drop by teaspoonfuls, 2 inches apart onto greased cookie sheet. Bake for 10-12 minutes or until golden.

CHOCOLATE CHIP COOKIES IV

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). grease cookie sheets or line with parchment paper.
• In a large bowl, cream together the butter, white sugar and brown sugar. Beat in the eggs until batter is smooth and well blended. Combine the flour, baking soda and salt; mix into the batter alternately with the water. Stir in chocolate chips by hand using a wooden spoon. Drop cookies by heaping spoonfuls onto the prepared cookie sheets.
• Bake for 15 to 20 minutes in the preheated oven, until the edges are golden brown. Remove cookies from cookie sheets to cool on wire racks.