If you’re looking for a festive treat that’s as fun to make as it is to eat, you’ll absolutely want to try my Reindeer Cookies with Chocolate and Pretzels Recipe. These little cuties combine soft chocolate cake mix cookies with crunchy pretzels, colorful M&Ms, and adorable candy eyes to create the ultimate holiday snack. Trust me, once you make these, your family and friends will be begging you to bake them again and again!
Why You’ll Love This Recipe
- Super Simple Ingredients: You likely already have most of these pantry staples on hand, making it a breeze to whip up anytime.
- Adorable Presentation: The pretzels make perfect antlers, turning these cookies into little holiday characters that are almost too cute to eat.
- Perfect Texture Combo: Soft, cake-like cookies paired with crunchy pretzels and M&Ms create a delightful bite every time.
- Kid-Friendly Fun: This is a great recipe to get little helpers involved — decorating the reindeer is half the fun!
Ingredients You’ll Need
The magic of this Reindeer Cookies with Chocolate and Pretzels Recipe is in its simple blend of sweet, salty, and chocolaty ingredients that come together seamlessly. Each component plays a special role, so I’ll share why I love including each one and a few tips to make your shopping easier.
- Chocolate cake mix: A shortcut that guarantees moist, fluffy cookies every time. Pick your favorite brand or flavor variation.
- Large eggs: They help bind the dough and add richness—room temperature eggs work best for even mixing.
- Vegetable oil: Keeps the cookies soft and tender without overpowering flavor.
- Chocolate frosting: I use a can for convenience or homemade if you prefer—this acts like the glue for all the decorations!
- Mini Nilla Wafers: These create the reindeer’s snout and provide a gentle crunch contrast to the cookie base.
- Red and brown M&Ms: Perfect for noses and accents—red M&Ms make for a classic Rudolph look.
- Candy eyes: Adds personality and charm that brings these cookies to life.
- Mini pretzels: The star of the show for antlers; their crunchy texture and shape are just perfect.
Variations
I love that this Reindeer Cookies with Chocolate and Pretzels Recipe can be easily tweaked to suit your taste or dietary needs. Playing around with the toppings is so much fun, and it lets each batch feel unique.
- Use white chocolate frosting: I once swapped out the regular chocolate frosting for white chocolate to contrast beautifully with the dark cookie base — it makes the “face” pop!
- Substitute pretzels: Gluten-free pretzels work great if you want a gluten-free version, just be sure they’re mini size for scale.
- Add peppermint pieces: Crushing some peppermint candy and sprinkling it on top adds a festive zing that my family went crazy for last Christmas.
- Nut-free option: This recipe is naturally nut-free if you choose nut-safe frosting and check your cake mix, which is perfect for school parties.
How to Make Reindeer Cookies with Chocolate and Pretzels Recipe
Step 1: Mix Your Cookie Batter
Start by preheating your oven to 350°F (175°C). In a medium bowl, combine the chocolate cake mix, two large eggs, and 1/3 cup vegetable oil. Stir it up until you get a thick, slightly sticky cookie dough. I find using a sturdy spoon helpful here, but you can also use a hand mixer on low speed if you want to get it smooth faster. The batter will remind you more of a thick brownie mix than a typical cookie dough — that’s perfect!
Step 2: Form and Bake Your Cookies
Using a tablespoon or cookie scoop, roll the dough into balls about 1½ to 2 tablespoons each. Place 12 cookies per sheet on parchment paper or a silicone mat with enough space to spread about an inch or two apart. Bake for about 8 minutes, or until the tops start to look crinkly — this little wrinkle is your sign they’ve baked perfectly and will be soft and cake-like inside. Let them cool on the baking sheet for 2 minutes, then move them to a wire rack to cool completely.
Step 3: Time to Decorate the Reindeer!
Now comes my favorite part — decorating! Spread a generous layer of chocolate frosting over each cookie’s top. Place one mini Nilla wafer at the bottom half to create the snout. I like to gently press two candy eyes above the wafer for that classic curious reindeer expression. Then, press two mini pretzels above the eyes to act as antlers — don’t worry if they aren’t perfect, the charm is in their handmade look. Finally, attach one red or brown M&M onto each Nilla wafer with a dab of frosting; the reds look amazing as Rudolph’s nose!
Let the frosting set for about 15-20 minutes at room temperature or pop them in the fridge for quicker setting before serving. This gives everything a chance to stick nicely and makes the cookies easier to handle.
Pro Tips for Making Reindeer Cookies with Chocolate and Pretzels Recipe
- Don’t Overbake: That slight crinkly top is your cue to pull them out; overbaking dries the soft texture I love so much.
- Use Parchment or Silicone: It makes cleanup a snap and helps keep the cookie bottoms from burning or sticking.
- Chill for Easy Decorating: If your frosting gets too soft while decorating, pop it in the fridge for a few minutes to firm up — helps keep the decorations from sliding off.
- Handle Pretzels Gently: They can break easily, so gently press them into the frosting without too much force for intact antlers.
How to Serve Reindeer Cookies with Chocolate and Pretzels Recipe
Garnishes
I like to keep it simple and let the reindeer faces do the talking! Sometimes I’ll lightly dust with powdered sugar for a frosty look or add a tiny sprinkle of edible glitter for extra holiday sparkle. If you want festive colors, chopped peppermint candy can add a crunchy garnish that complements the chocolate beautifully.
Side Dishes
These cookies are perfect alongside a warm cup of hot chocolate or spiced cider — it’s such a cozy combo that fills the room with holiday cheer. For bigger gatherings, pair them with a light plate of fresh fruit or a cheese board to balance the sweetness.
Creative Ways to Present
For holiday parties, I put these cookies on a tiered serving tray surrounded by pine sprigs and mini ornaments to make a festive centerpiece. Another fun idea: wrap each cookie in clear cellophane tied with a red ribbon as delightful edible gifts for neighbors and teachers!
Make Ahead and Storage
Storing Leftovers
Store these cuties in an airtight container at room temperature for up to three days. They stay delightfully soft and fresh this way. I’ve found that separating layers with parchment paper prevents any frosting smudging—trust me, that saved me one too many times!
Freezing
If you want to make these ahead for a crowd, you can freeze the plain baked cookies (without frosting or toppings) in a single layer on a tray, then transfer them to a freezer bag. They keep well frozen for up to 3 months. When ready, thaw completely, then decorate as usual.
Reheating
I don’t usually reheat these cookies since they’re best enjoyed fresh or at room temperature. But if you like your chocolate soft and melty, a quick 10-second zap in the microwave does the trick—just watch carefully so the pretzels don’t get soggy.
FAQs
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Can I use homemade chocolate cake mix for this recipe?
Absolutely! If you have a favorite homemade chocolate cake mix blend, it will work wonderfully here. Just keep in mind that the texture might vary slightly depending on the ingredients, but the cookie batter should remain thick.
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What if I don’t have candy eyes?
No worries! You can substitute with small chocolate chips turned sideways, tiny icing dots piped on, or even mini marshmallows trimmed to size. The idea is to create those playful, bright eyes that make the reindeer come to life.
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How do I prevent the pretzels from breaking when assembling?
Gently press the pretzels into the frosting while it’s still soft but don’t force them—wiggle them slightly to fit the curve. If a pretzel breaks, don’t fret; just swap it out or even use smaller pieces to create adorable mini antlers!
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Can I make these cookies nut-free?
Yes! This recipe is naturally nut-free, just double-check that your cake mix and frosting don’t contain any nut ingredients or aren’t processed in facilities with nuts if allergies are a concern.
Final Thoughts
I absolutely love how these Reindeer Cookies with Chocolate and Pretzels Recipe turn out every single time — they bring a smile to everyone’s face, especially the kids. When I first tried this recipe, I had no idea just how much joy a simple cookie could bring during the holidays! If you’re looking to create not just delicious treats but memories around the kitchen table, this recipe is a winner. So grab your aprons, gather your ingredients, and let’s make some festive magic together!
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
- Diet: Vegetarian
Description
Reindeer Cookies are a festive and fun holiday treat made with a chocolate cake mix base, decorated with chocolate frosting, mini Nilla Wafers, candy eyes, pretzels, and colorful M&M’s to resemble adorable reindeer faces. These cookies are quick to prepare, bake in just minutes, and are perfect for Christmas celebrations and cookie exchanges.
Ingredients
Cookie Batter
- 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&M’s
- 1 package candy eyes (24-28 pairs)
- 48-56 mini pretzels
Instructions
- Preheat Oven: Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius) to ensure even baking of the cookies.
- Mix Batter: In a medium-sized bowl, combine the chocolate cake mix, eggs, and vegetable oil. Stir everything together well until a thick cookie batter forms.
- Form Cookies: Using a tablespoon or cookie scoop, scoop 1 1/2 to 2 tablespoons of dough and roll it into a ball. Repeat this process until all dough is used.
- Arrange on Baking Sheet: Place 12 cookie dough balls onto a cookie sheet lined with parchment paper or a silicone baking liner, spacing them evenly to allow spreading.
- Bake Cookies: Bake the cookies in the preheated oven for approximately 8 minutes or until the tops start to crinkle and set.
- Cool Cookies: Remove the cookies from the oven and allow them to cool on the baking sheet for 2 minutes, then transfer them to a cooling rack to cool completely.
- Decorate: Once cookies are fully cooled, spread a generous layer of chocolate frosting over the top of each cookie.
- Add Base Features: Place one mini Nilla Wafer onto the bottom half of each frosted cookie to act as the reindeer’s snout.
- Add Eyes: Position two candy eyes above each Nilla Wafer on the cookie to create the reindeer’s eyes.
- Add Antlers: Place two mini pretzels above the candy eyes to serve as antlers on each cookie.
- Attach Nose: Use a small dab of frosting to stick one red or brown M&M onto each Nilla Wafer, mimicking a reindeer nose.
- Set Frosting: Allow the frosting to set completely to keep all decorations in place before serving.
Notes
- These reindeer cookies are simple to make, making them ideal for baking with kids or holiday parties.
- The candy eyes and pretzels create a fun, festive appearance perfect for Christmas celebrations.
- If preferred, homemade chocolate frosting can be used instead of canned for a richer taste.
- Ensure cookies are fully cooled before decorating to prevent frosting from melting.
Nutrition
- Serving Size: 1 cookie
- Calories: 160 kcal
- Sugar: 15 g
- Sodium: 150 mg
- Fat: 8 g
- Saturated Fat: 2 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 20 mg
