Best 8 Chocolate Reindeer 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.

CHOCOLATE REINDEER

Steps:

• In a large bowl, cream butter and sugars until light and fluffy. Beat in egg and vanilla. In another bowl, whisk flour, cocoa and baking soda; gradually beat into creamed mixture. Refrigerate, covered, at least 2 hours or until easy to handle., Preheat oven to 375°. On a lightly floured surface, roll dough to 1/8-in. thickness. Cut with a 3-1/2-in. reindeer-shaped cookie cutter. Place on greased baking sheets., Bake 8-9 minutes. Immediately press a Red Hot onto each nose. Cool on pans 2 minutes. Remove to wire racks to cool completely. , If desired, combine confectioners' sugar and enough milk to reach a piping consistency. Place mixture in a resealable plastic bag; cut a small hole in a corner of bag; fill with icing. Pipe around edges of cookies and add a dragee or the eye.

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.

REINDEER CHOCOLATE-COATED PRETZEL RODS

Steps:

• Place candy coating in 1-cup microwavable measuring cup. Microwave uncovered on High 30 to 60 seconds, stirring every 15 seconds, until melted.
• Dip pretzel twists into melted candy coating. Place on waxed paper. Let stand until coating is set.
• If necessary, rewarm coating. Dip top 2 inches of pretzel rod into melted candy coating; attach pretzel rod to bottom of pretzel twist. Place on waxed paper.
• To make reindeer, press on chocolate chips for eyes and red candy for nose using melted candy coating. Cut scarf from fruit roll; attach to reindeer using candy coating. Press on green candy for button using candy coating. Place on waxed paper. Let stand until coating is set. Store coated pretzel rods loosely covered at room temperature no longer than 2 weeks.

CHOCOLATE REINDEER COOKIES

Steps:

• 1. Mix butter mixture well. Let sit, covered at room temp 1 hour for sugar to better dissolve. Add sifted, dry ingredients to mixer, beat just until you have a smooth, solid- colored dough. Divide in half. Wrap each half with plastic wrap & refrigerate one hour. Remove one of the halves and roll on floured surface to 1/4" thick. Have oven preheated to 350^. Here's the fun~ cut out with Gingerbread Man cutter. Bake on parchment or silpat. Chill about 10 minutes then place on middle of oven for 10-12 minutes. Refrigerate scraps to reroll. Cool on racks
• 2. To Decorate, turn upside down and voila! reindeer. Decorate with colored Royal Icing Have eye dots going in different directions. When icing is set, put on pretty plate to display adorably.

REINDEER CHOCOLATE-COATED PRETZEL RODS

Steps:

• Place candy coating in 1-cup microwavable measuring cup. Microwave uncovered on High 30 to 60 seconds, stirring every 15 seconds, until melted.
• Dip pretzel twists into melted candy coating. Place on waxed paper. Let stand until coating is set.
• If necessary, rewarm coating. Dip top 2 inches of pretzel rod into melted candy coating; attach pretzel rod to bottom of pretzel twist. Place on waxed paper.
• To make reindeer, press on chcolate chips for eyes and red candy for nose using melted candy coating. Cut scarf from fruit roll; attach to reindeer using candy coating. Press on green candy for button using candy coating. Place on waxed paper. Let stand until coating is set. Store coated pretzel rods loosely covered at room temperature no longer than 2 weeks.