Chocolate Reindeer Cookies are the perfect blend of whimsy and indulgence, combining rich cocoa flavors with a soft, chewy texture. These adorable treats are ready in just 27 minutes, making them an ideal last-minute holiday delight or a fun baking project with loved ones.
Each bite offers a delightful contrast of sweet chocolate and a hint of warmth, with a satisfying crunch from the pretzel antlers. Packed with 3g of protein and a touch of fiber, they’re a guilt-free way to satisfy your sweet tooth while spreading festive cheer.
What You’ll Need for Chocolate Reindeer Cookies
- 1 package Devil’s Food Cake Mix (or substitute with any chocolate cake mix)
- 2 eggs (room temperature for easier mixing)
- ¾ cup vegetable shortening (or substitute with unsalted butter for a richer flavor)
- 1 small container of chocolate frosting (store-bought or homemade)
- 1 bag holiday-colored M&M’s (red and green work best for festive reindeer noses)
- 24 mini vanilla wafers (for the reindeer snouts)
- 48 pretzel twists (for the antlers)
- 48 edible eyes (available at baking supply stores or online)
How to Make Chocolate Reindeer Cookies
- Preheat your oven to 350℉ and prepare an ungreased cookie sheet.
- Mix the cake mix, eggs, and shortening in a large bowl until well combined. The dough will be thick but smooth.
- Roll the dough into 1-inch balls, ensuring they are all similar in size for even baking.
- Place the dough balls on the cookie sheet, spacing them about 2 inches apart. Bake for 8 minutes or until the edges are set.
- Transfer the cookies to a cooling rack immediately after baking to prevent over-baking.
- Frost each cookie with chocolate frosting, spreading it evenly across the top.
- Place a mini vanilla wafer in the center of each cookie to create the reindeer’s snout.
- Attach an M&M to the wafer using a small dab of frosting as “glue” for the nose.
- Add pretzel twists to the top of the cookie for the antlers, pressing them gently into the frosting.
- Finish by placing two edible eyes just above the wafer to complete your reindeer’s face.
- Let the frosting set before serving or storing. Enjoy your festive Chocolate Reindeer Cookies!
Fun Variations to Try
Switch up the flavors by using a yellow or red velvet cake mix instead of Devil’s Food for a festive twist. For a nutty crunch, sprinkle crushed pecans or almonds on the frosting before adding the reindeer features. If you’re feeling creative, swap the vanilla wafers for mini Oreos or graham crackers for a different snout texture.
Storage Tips for Freshness
Store your Chocolate Reindeer Cookies in an airtight container at room temperature for up to 3 days. If you need to keep them longer, place them in the fridge for up to a week. For freezing, skip the frosting and decorations, then freeze the baked cookies in a single layer. Thaw and decorate when ready to serve!
Time-Saving Hacks
To speed up the process, use a small cookie scoop to portion the dough evenly. Pre-assemble the pretzel antlers and M&M noses on a tray so you can quickly decorate after baking. If you’re short on time, skip the homemade frosting and use store-bought chocolate frosting instead.
Perfect Pairings for Serving
These cookies are a hit at holiday parties! Serve them alongside a mug of hot cocoa or a glass of cold milk for a classic combo. For a festive platter, pair them with gingerbread cookies or peppermint bark to create a holiday-themed dessert spread.
Common Questions Answered
Can I use butter instead of shortening? Yes, but the texture may be slightly softer. What if I can’t find edible eyes? Use mini chocolate chips or white frosting dots with a tiny dab of chocolate for pupils. Can I make these ahead of time? Absolutely! Bake and freeze the cookies, then decorate the day of your event for the freshest look.
Chocolate Reindeer Cookies
Ingredients
- 1 package Devil’s Food Cake Mix
- 2 eggs
- 3/4 cup vegetable shortening
- 1 small container chocolate frosting
- 1 bag holiday colored M&M’s
- 24 mini vanilla wafers
- 48 pretzel twists
- 48 edible eyes
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.