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Chocolate Chip Reindeer Cookies

Chocolate Chip Reindeer Cookies
  • Prep 1 hr 15 min
  • Total 4 hr 30 min
  • Servings 16
Bake a batch of these frosted Betty Crocker™ chocolate chip mix Rudolphs for dessert. Even Santa won't be able to resist these cute reindeer cookies on Christmas Eve.
May 23, 2018


  • 1 pouch Betty Crocker™ chocolate chip cookie mix
  • 1 tablespoon all-purpose flour
  • 1/2 cup butter or margarine, softened
  • 1 egg
  • 2 tubes (200 g each) Decorating Cookie Icing chocolate icing
  • 32 candy eyes
  • 16 small round chocolate-covered creamy mints
  • 1 tube (200 g) Decorating Cookie Icing white icing


  • 1
    In large bowl, beat cookie mix, flour, butter and egg with electric mixer on low speed just until blended. Shape into ball. Flatten dough to 1/2-inch thickness; wrap in plastic wrap. Refrigerate 3 hours or until very firm.
  • 2
    Heat oven to 350°F. Unwrap dough; on well-floured surface, roll dough to 1/4-inch thickness. Cut with floured 3 1/2-inch gingerbread boy cookie cutter. On ungreased baking sheets, place cutouts 2 inches apart. Refrigerate on cookie sheets 10 minutes. Bake 9 to 10 minutes or until edges are lightly golden brown. Remove from baking sheets to cooling racks. Cool completely, about 30 minutes.
  • 3
    Turn each cookie upside down to look like reindeer face. Outline cookie with chocolate icing; fill in and spread icing with toothpick. Attach candy eyes and mint for nose. Decorate with white icing to look like antlers. Let stand until set.

Nutrition Facts

Serving Size: 16
Total Fat
Saturated Fat
Total Carbs
Dietary Fiber
% Daily Value*:
*Percent Daily Values are based on a 2,000 calorie diet.
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