Chocolate Reindeer Cookies (Soft, Fudgy & Easy)
These chocolate reindeer cookies are soft, fudgy, and ridiculously cute. The dough is a simple double-cocoa drop cookie, so there’s no rolling or cookie cutters needed. Just scoop, bake, and add pretzel antlers, candy eyes, and a red nose.
Equipment
- Measuring cups and spoons
- Mixing Bowls
- Cooling rack
- Electric mixer or stand mixer
- Baking Sheet
Ingredients
For the Chocolate Cookies
- 1 cup all-purpose flour
- ½ cup unsweetened cocoa powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter softened
- ½ cup light brown sugar packed
- ¼ cup granulated sugar
- 1 large egg room temperature
- 1 ½ teaspoon vanilla extract
For Decorating
- 24 mini pretzels for antlers
- 24 candy eyes
- 12 red M&M candies for noses
Instructions
- Preheat the oven to 350°F (175°C). Line two large baking sheets with parchment paper and set aside.
- In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt until evenly combined.
- In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar with an electric mixer for 2–3 minutes, until light and fluffy.
- Beat in the egg, and vanilla extract until well combined, scraping down the sides of the bowl as needed.
- Gradually add the dry ingredients to the wet mixture and mix on low speed until just combined.
- Scoop about 1½ tablespoons of dough per cookie and roll into balls. Place them about 2 inches apart on the prepared baking sheets. Gently flatten each ball slightly to create a rounded surface for decorating.
- Bake for 10–12 minutes, or until the edges are set and the centers look slightly soft. Avoid overbaking to keep the cookies chewy.
- Let the cookies cool on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely.
- Attach two mini pretzels near the top of each cookie as antlers, two candy eyes underneath, and one red M&M in the center for Rudolph's nose.
- Let the decorations set: Allow the chocolate to firm up completely before serving or storing.
Notes
- Measure the flour correctly: Too much flour can make the cookies dry and crumbly. Spoon the flour into your measuring cup and level it off, or use a kitchen scale for accuracy.
- Use properly softened butter: The butter should be soft but not melted or oily. Overly soft butter can cause the cookies to spread too much while baking.
- Avoid overmixing: Mix the dough just until the flour is incorporated. Overmixing can result in tough cookies.
- Don't overbake: Remove the cookies when the edges are set but the centers still look slightly soft. They will continue to firm up as they cool.
- Secure the decorations: Use melted chocolate or thick chocolate icing to attach the pretzel antlers, candy eyes, and red noses. Allow the chocolate to set before handling.
- Position the antlers carefully: Place the pretzels near the top of each cookie, ensuring enough surface contact to keep them securely in place.
- Get creative with the faces: Give each reindeer its own personality by slightly tilting the candy eyes or adjusting the antlers for a fun, festive look.
- Keep extra pretzels handy: Mini pretzels can break easily while decorating, so have a few extras ready.
