If you’re looking for a festive, fun, and absolutely adorable treat that everyone will rave about, you’re going to love this Reindeer Cookies with Chocolate and Pretzels Recipe. These cookies are not only ridiculously cute but also super easy to make, perfect for holiday parties or cozy family baking sessions. I promise once you try this, it’ll become a go-to recipe every Christmas season!
Why You’ll Love This Recipe
- Simple Ingredients: Uses a chocolate cake mix as a base, making it a quick and fuss-free recipe.
- Kid-Friendly Assembly: Decorating the cookies with pretzels and candy eyes is a blast for kids and adults alike.
- Perfect Holiday Flair: They’re festive and adorable – perfect for gift-giving or holiday cookie plates.
- Delicious Flavor & Texture: The soft chocolate cookie paired with crunchy pretzels and creamy frosting is a winning combo every time.
Ingredients You’ll Need
The magic of this Reindeer Cookies with Chocolate and Pretzels Recipe is in the balance of soft, sweet cookie dough paired with crunchy pretzels and colorful candies. These ingredients are easy to find too, which is always a win in my book.
- Chocolate cake mix: Using a boxed mix saves time without sacrificing flavor.
- Eggs: Help bind the cookie dough together nicely for that soft, chewy texture.
- Vegetable oil: Makes your cookies tender and moist.
- Chocolate frosting: Acts like the “glue” for all your decorative parts, plus adds a delicious chocolate boost.
- Mini Nilla Wafers: Serve as the adorable muzzles of your reindeer faces.
- Red and brown M&Ms: These are the festive noses of the reindeer — red for Rudolph, brown for the others!
- Candy eyes: Bring your cookies to life with fun and expressive eyes.
- Mini pretzels: Perfect for the reindeer antlers — crunchy and charming.
Variations
I love how flexible this Reindeer Cookies with Chocolate and Pretzels Recipe is — you can easily adapt it to fit your tastes or dietary needs, and it still turns out adorable and delicious.
- Gluten-Free Option: I swapped the cake mix for a gluten-free chocolate cake mix once, and it worked beautifully without sacrificing texture.
- Homemade Frosting: I sometimes use homemade chocolate frosting instead of store-bought for a fresher taste — it’s worth the tiny extra effort!
- Different Candy: If you don’t have M&Ms, try chocolate chips or colorful skittles — just make sure they’re small enough to fit the face.
- Nut-Free Version: This recipe is naturally nut-free, which is fantastic for school parties or allergy-aware gatherings.
How to Make Reindeer Cookies with Chocolate and Pretzels Recipe
Step 1: Mix Up Your Dough
Start by preheating your oven to 350°F. In a medium bowl, combine your chocolate cake mix, two large eggs, and 1/3 cup vegetable oil. Stir everything together until you have a thick, fudgy cookie batter. I love this step because the batter is so luscious — you’ll see it’s pretty thick, which means nice chewy cookies once baked.
Step 2: Shape and Bake
Using a tablespoon or cookie scoop, roll the dough into balls about 1 ½ to 2 tablespoons in size. Place them spaced out on a baking sheet lined with parchment paper or a silicone baking mat — about 12 cookies per sheet. Bake for 8 minutes until you see the tops start to look crinkly. That’s the telltale sign your cookies are perfectly soft inside. Let them cool for 2 minutes on the sheet before transferring to a cooling rack to cool completely. Patience here really pays off for assembling later.
Step 3: Time to Decorate Your Reindeer
Once the cookies are completely cool, spread a generous layer of chocolate frosting on the top of each one. Then, place a mini Nilla wafer onto the bottom half of the frosting—that’s the reindeer’s nose area. Stick two candy eyes just above the wafer to give your reindeer their sweet gaze. Next, press two mini pretzels near the top for antlers. Finally, attach one red or brown M&M to each Nilla wafer using a dab of frosting as glue. Let everything set for a bit so the frosting firms up, then they’re ready to serve!
Pro Tips for Making Reindeer Cookies with Chocolate and Pretzels Recipe
- Don’t Overbake: Cookies should look just set and crinkly on top; they’ll firm up as they cool to keep a soft, chewy texture.
- Use Fresh Mini Pretzels: Stale pretzels tend to break easily—fresh ones ensure sturdy, cute antlers.
- Frost While Cookies Are Cool: Warm cookies can make frosting melt and slide off. Waiting helps the decorations stick perfectly.
- Assembly Station Setup: Lay all decorating pieces out before frosting — it makes the assembly a breeze, especially with kids helping!
How to Serve Reindeer Cookies with Chocolate and Pretzels Recipe
Garnishes
I usually keep garnishes simple for this recipe — the candy eyes, M&Ms, and pretzels do all the heavy lifting. Sometimes, I’ll dust a little powdered sugar on the plate for a snow-like effect or add tiny edible glitter for holiday sparkle. Those little touches always get compliments!
Side Dishes
These cookies shine on their own but they pair wonderfully with a glass of cold milk or hot cocoa — especially if you’re enjoying a cozy night in with family. If you’re throwing a holiday party, consider serving alongside peppermint bark or gingerbread cookies for a delightful cookie platter.
Creative Ways to Present
I love placing these reindeer cookies standing upright in a festive cookie jar or arranging them on a tiered dessert stand with twinkling fairy lights nearby. For holiday gift-giving, wrapping a set in clear cellophane bags tied with a red ribbon always makes the cookies feel extra special and ready to spread holiday cheer.
Make Ahead and Storage
Storing Leftovers
I store leftover cookies in an airtight container at room temperature. They stay soft and fresh for about 3-4 days—though honestly, mine rarely last that long! The key is to keep the frosting from getting squished, so layering between sheets of parchment paper helps.
Freezing
I’ve frozen these cookies successfully both before and after decorating. If freezing before decorating, wrap dough balls tightly, then thaw and bake fresh. For freezing fully decorated cookies, freeze them on a flat tray first, then transfer to a sealed container — just thaw on the counter before serving.
Reheating
Since these are soft cookies with frosting, I recommend enjoying them at room temperature. If you must warm them, do it for just 5-7 seconds in the microwave—any longer and the frosting might melt or slide off. I usually just take them out of the fridge 20 minutes before serving for the best texture.
FAQs
-
Can I use homemade cake mix for this recipe instead of boxed?
Absolutely! If you prefer homemade cake mix, just make sure it’s a chocolate mix with similar dry ingredients to keep the dough consistency the same. You might have to tweak the amount of oil or eggs slightly based on your mix, but it works well.
-
What’s the best way to prevent decorations from falling off?
Using chocolate frosting as the “glue” is key here. Spread a thick enough layer so the mini Nilla wafers, pretzels, and candies stick well. Also, decorating once the cookies are completely cool prevents the frosting from melting and decorations slipping.
-
Can kids help make these cookies?
Yes! I love how this recipe is perfect for little helpers, especially the decorating part — placing eyes, pretzels, and M&Ms is super fun for kids and gets them involved in the kitchen.
-
How many cookies does this recipe make?
You’ll get about 24 to 28 reindeer cookies with this recipe, depending on the size you make your dough balls.
-
What’s the best way to ship these cookies?
If you need to ship these festive treats, packing them gently with bubble wrap or tissue paper to prevent decoration damage is your best bet. Shipping in a sturdy tin or box with dividers also helps keep everything intact.
Final Thoughts
I absolutely love how this Reindeer Cookies with Chocolate and Pretzels Recipe turns out every time I make it. There’s something so joyful about seeing those little reindeer faces come to life, and if you’re baking with family or friends, it’s an instant mood booster. These cookies are easy, fun, and irresistibly charming — plus, they taste so good it’s hard to stop at just one (or two!). Next time you’re in the mood for a holiday baking project that’s stress-free but full of cheer, give this recipe a try. I’m sure it’ll become a favorite of yours and your loved ones too!
Print
Reindeer Cookies with Chocolate and Pretzels Recipe
- Prep Time: 15 minutes
- Cook Time: 8 minutes
- Total Time: 23 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These festive Reindeer Cookies are a fun and easy holiday treat made with chocolate cake mix and decorated to look like adorable reindeer. Soft, chocolatey cookies topped with chocolate frosting, mini Nilla Wafers, candy eyes, colorful M&Ms, and pretzel antlers make these the perfect Christmas cookie for kids and adults alike.
Ingredients
Cookie Dough
- 1 box chocolate cake mix
- 2 large eggs
- 1/3 cup vegetable oil
Decorations
- 1 can chocolate frosting (or 1-2 cups homemade chocolate frosting)
- 24-28 mini Nilla Wafers
- 24-28 red and brown M&Ms
- 1 package candy eyes
- 48-56 mini pretzels
Instructions
- Preheat Oven: Preheat your oven to 350 degrees Fahrenheit to ensure it’s ready for baking the cookies.
- Make Cookie Batter: In a medium-sized bowl, combine the chocolate cake mix, eggs, and vegetable oil. Stir until fully incorporated to create a thick cookie batter.
- Form Cookies: Scoop 1 1/2 to 2 tablespoons of dough and roll it into a ball. Repeat this process with the remaining dough.
- Arrange on Baking Sheet: Place 12 cookie dough balls onto a cookie sheet lined with parchment paper or a silicone baking mat, spacing them evenly.
- Bake Cookies: Bake in the preheated oven for about 8 minutes, or until the tops of the cookies start to get crinkly.
- Cool Slightly: Remove the cookies from the oven and let them cool on the baking sheet for 2 minutes to help them set without breaking.
- Transfer to Rack: Move the cookies to a wire cooling rack to cool completely before decorating.
- Frost Cookies: Spread a generous layer of chocolate frosting over the top of each cooled cookie.
- Add Nilla Wafers: Place one mini Nilla Wafer onto the bottom half of each frosted cookie to form the reindeer’s snout.
- Attach Eyes: Place two candy eyes above each Nilla Wafer, sticking them in place with a little frosting.
- Add Antlers: Position two mini pretzels above the eyes on each cookie to resemble antlers, pressing gently to secure.
- Attach M&Ms: Use frosting to attach one red or brown M&M to each Nilla Wafer to represent the reindeer’s nose.
- Set Frosting: Allow the frosting to set completely before serving to keep decorations intact.
Notes
- These Reindeer Cookies are simple to make and perfect for Christmas parties or holiday baking with kids.
- You can substitute homemade chocolate frosting for the canned variety to add a personal touch.
- For extra flair, use different colored M&Ms or add edible glitter to the frosting.
- Store the decorated cookies in an airtight container at room temperature for up to 3 days for best freshness.
Nutrition
- Serving Size: 1 cookie
- Calories: 160
- Sugar: 15g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 20mg
