Chocolate Reindeer Cookies Recipe

Name: Chocolate Reindeer Cookies
Prep time: 20 min
Cook time: 7 min
Total time: 27 min
Ingredients: 1 package Devil's Food Cake Mix; 2 eggs; ¾ cup vegetable shortening; 1 small container of chocolate frosting; 1 bag holiday colored M&M's; 24 mini vanilla wafers; 48 pretzel twists; 48 edible eyes

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Christmas is upon us, and Santa is packing his sleigh. I am in love with Christmas baking and these Chocolate Reindeer Cookies for the neighbors and Santa.

I found these on Pinterest and just had to make them because they are adorable. These cookies are fail proof, and your kids can even help you decorate them. Merry Christmas.

Recipe Ingredient Notes

Devil’s Food Cake Mix
Eggs
Vegetable Shortening
Chocolate Frosting
Holiday colored M&M’s
Mini Vanilla Wafers
Pretzel Twists
Edible Eyes

Equipment Needed

For this recipe, you only need a few simple kitchen tools. We recommend using the following equipment:

How to make Chocolate Reindeer Cookies

Preheat oven to 350℉.
Mix together cake mix, eggs and shortening until well combined. The dough will be pretty thick.
Roll dough into 1-inch balls, making sure they are all similar in size.
Place dough onto ungreased cookie sheet and bake for 8 minutes.
Immediately transfer cookies to a cooking rack.
Frost the cookie with chocolate frosting.
Place on the vanilla wafer for the reindeer snout.
Stick the M&M nose on the wafer with a small dab of chocolate frosting.
Place the pretzels on for the antlers.
And then place the edible eyes on just above the wafer cookie.

Storing and Other Tips

If you manage to not eat the whole tray of cookies immediately, these Chocolate Reindeer Cookies store well. Once cookies have completely cooled, here is how you can store them:

Counter: Store in an airtight container in a single layer for up to 4 days at room temperature. If you want to try and get the cookies to last even longer without becoming crumbly cookies, add a slice of bread into the container of cookies. The bread will give the cookies something to draw moisture from.
Refrigerator: Store in an airtight container in a single layer for up to 7 days in a refrigerator.

Freezer: You can freeze precooked cookie dough for cookies later. Just roll out and freeze for 30 minutes, and then transfer to an airtight, freezer safe bag for up to 3 months. To store cooked cookies, let them cool completely before you put them in a freezer-safe bag for up to 3 months.

Frequently Asked Questions

Where can I find the candy eyeballs?

These eyeballs make the entire cookie. They are so cute, and add so much personality. These are found on the sprinkle aisle, at every grocery store. They are usually on the same aisle as the cake mixes and the frosting. They are very inexpensive, and go perfect with these. And yes, they are edible. If you can’t find the candy eyeballs, you could also just use black frosting and do two small dots for eyes, and they would be just as cute.

What could I use on these cookies instead of M&Ms?

I love the extra chocolate crunch of these cookies, with the M&M’s, however, you could also use other small red candies, that would work just as well. Here are a few ideas: Red Hots, Sixlets, Sprinkles, Frosting, Skittles, Boston Baked Beans Candy, or Nibs.

Enjoy More Delicious Christmas Recipes

There’s nothing like homemade cookies that the whole family will love. Check out our comprehensive collection of cookie recipes here.

A plate of cookies decorated with chocolate, pretzels, and candies to resemble reindeer faces. The cookies have red noses, white eyes, and pretzel antlers.

Chocolate Reindeer Cookies

5 from 3 votes

These Chocolate Reindeer Cookies are the perfect holiday dessert. They are fail proof, and your kids can even help you decorate them!

24 Cookies

Prep Time 20

Cook Time 7

Total Time 27

Save Print Review Pin

Ingredients

Equipment

Instructions

Preheat oven to 350℉.
Mix together cake mix, eggs and shortening until well combined. The dough will be pretty thick.
Roll dough into 1-inch balls, making sure they are all similar in size.
Place dough onto ungreased cookie sheet and bake for 8 minutes.
Immediately transfer cookies to a cooking rack.
Frost the cookie with chocolate frosting.
Place on the vanilla wafer for the reindeer snout.
Stick the M&M nose on the wafer with a small dab of chocolate frosting.
Place the pretzels on for the antlers.
And then place the edible eyes on just above the wafer cookie.

Notes

Instead of M&M’s you can use

Red Hots
Sixlets
Sprinkles
Frosting
Skittles
Boston Baked Beans Candy
Nibs

Adapted from: Your Cup of Cake

Nutrition

Calories: 213 kcal · Carbohydrates: 27 g · Protein: 3 g · Fat: 11 g · Saturated Fat: 3 g · Polyunsaturated Fat: 3 g · Monounsaturated Fat: 4 g · Trans Fat: 1 g · Cholesterol: 14 mg · Sodium: 327 mg · Potassium: 96 mg · Fiber: 1 g · Sugar: 9 g · Vitamin A: 20 IU · Vitamin C: 0.3 mg · Calcium: 32 mg · Iron: 1 mg

Cuisine: American

Cost: $10

Author: Steph Loaiza

Course: Dessert

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Questions & Reviews

Poshnessary says:

These are so cute. Love it!!

Kisses from http://poshnessary.com ?
YUMMY says:

CUTIIE!!! OH SO CUTE!!! Winner for Christmas.
Bonnie Jean says:

Getting ready to make. Do I cool the cookies completely before frosting or do I frost when warm?
Momma Cyd says:

They need to be totally cooled.