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Chocolate Reindeer Cookies

 Chocolate Reindeer Cookies
Add a touch of whimsy to your holiday spread with these chocolaty treats. They're perfect for getting little ones involved. —Taste of Home Test Kitchen
64 ServingsPrep: 55 min. Bake: 15 min./batch


  • 1-1/2 cups packed brown sugar
  • 3/4 cup butter, cubed
  • 2 tablespoons water
  • 2 cups (12 ounces) semisweet chocolate chips
  • 2 eggs
  • 1/2 teaspoon McCormick® Pure Almond Extract
  • 2-3/4 cups all-purpose flour
  • 1-1/4 teaspoons baking soda
  • 1/2 teaspoon salt
  • Miniature pretzels
  • Red shoestring licorice, cut into 1-inch pieces
  • 1 can chocolate frosting (16 ounces)
  • M&M's miniature baking bits, cherry sour balls and nonpareil-coated chocolate candies


  • In a large saucepan over low heat, cook the brown sugar, butter and
  • water until butter is melted. Remove from the heat; stir in
  • chocolate chips until smooth. Cool for 5 minutes. Stir in eggs and
  • extract. Combine the flour, baking soda and salt; fold into
  • chocolate mixture.
  • Drop by rounded teaspoonfuls onto baking sheets; cover and freeze
  • until firm. Transfer frozen cookie dough balls to a large resealable
  • plastic freezer bag. May be frozen for up to 3 months.

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Chocolate Reindeer Cookies (continued)

Directions (continued)

  • To use frozen cookie dough: Place dough balls 2 in. apart on greased
  • baking sheets. Bake at 350° for 13-15 minutes or until surface
  • cracks. Remove to wire racks to cool.
  • Meanwhile, cut two rounded sides from each pretzel. Make a 3/4-in.
  • cut in each licorice piece.
  • Working with a few cookies at a time, frost cookie and position
  • pretzels for antlers, M&M's for eyes and a sour ball for the nose.
  • Shape licorice for the mouth; place on cookie. Add nonpareil candies
  • for a collar.
  • Yield: about 5 dozen.