- 2-3/4 cups all-purpose flour
- 1-1/4 teaspoons baking soda
- 1/2 teaspoon salt
- 3/4 cup butter, cubed
- 1-1/2 cups packed brown sugar
- 2 tablespoons water
- 2 cups (12 ounces) semisweet chocolate chips
- 2 large eggs
- 1/2 teaspoon almond extract
- Miniature pretzels (about 3 ounces)
- Red shoestring licorice, cut into 1-inch pieces
- 1 can chocolate frosting (16 ounces)
- M&M's minis
- Cherry sour ball candies
- Nonpareil-coated chocolate candies
- 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, one at a time, and extract. Stir in flour mixture.
- Drop dough by rounded teaspoonfuls onto waxed paper-lined baking sheets; freeze until firm. Transfer to a large resealable plastic freezer bag; return to freezer. May be frozen up to 3 months.
- To use frozen dough: Place frozen dough balls 2 in. apart on greased baking sheets. Bake in a preheated 350° oven until tops are cracked, 13-15 minutes. Remove from pans to wire racks; cool completely.
- To decorate, cut off two curved sections from the top of each pretzel; reserve center portions for antlers. Make a 3/4-in. slit in each licorice piece to split partway. Working with a few cookies at a time, spread frosting over top and add M&M's for eyes, sour balls for noses and pretzel pieces for antlers. Curve licorice pieces for mouths and place on cookies. Add nonpareil candies for collars. Yield: about 5 dozen.
Reviews for Chocolate Reindeer Cookies
"these look so cute and sound yummy will have to try them"
"My granddaughter and I made these cookies and she personalized family members' cookies with appropriate color eyes! I also made these with my class of two year olds using chocolate cookies at our Christmas party. They were so simple for them--they had so much fun. Thanks for the idea; they will become a holiday tradition.Jenny SmithVictoria, texas"