Chocolate Reindeer Cookies Recipe How to Make It

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Preheat the oven to 375 degrees Fahrenheit. In a medium size mixing bowl, stir together the flour, baking soda and salt. Set aside. In a separate bowl, use an electric mixer or stand up mixer to combine the butter, brown sugar, peanut butter, milk and vanilla extract. Mix at medium speed until combined.

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Instructions. Preheat the oven to 350°F ( 180°C ). Line a baking tray with baking paper. Place the flour, baking powder, cocoa powder, baking soda and sugar into the bowl of a stand mixer. In a small saucepan, melt the butter and golden syrup (or light corn syrup) together.

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9. Reindeer Chocolate Cupcakes. These cute Christmas reindeer cupcakes are ridiculously easy to make by topping chocolate cupcakes with a few common ingredients. Photo provided by crayonsandcravings.com. 10. Peanut Butter Reindeer Cookies. Photo provided by bakingbeauty.net.

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In a microwave safe bowl, heat the chocolate chips at 15 second intervals, stirring between until completely melted. Step 2: Use the chocolate to "glue" the reindeer features into place on the peanut butter cookie. Step 3: Place a dab of chocolate towards the bottom, and add a red M&M for the nose.

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Instructions. Preheat the oven to 350℉/180°C, and line two baking sheets with parchment paper or silicone baking mats and set aside. In a large bowl, combine the cake mix with melted butter and eggs. Mix with a spatula to combine. Then fold in the semi-sweet chocolate chips.

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Preheat oven to 375 degrees F (190 degrees C). Beat butter, sugar, peanut butter, eggs, vanilla extract, and salt together in a bowl until smooth and creamy. Stir flour and baking soda into creamed butter mixture until well incorporated. Roll dough into 36 balls. Flatten each ball and shape into an upside-down triangle.

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Instructions. Preheat oven to 375F degrees. Spray baking sheets with nonstick cooking spray. In a separate bowl, combine flour with baking soda and salt. Using a fork, stir well. In the bowl of a stand mixer or a large mixing bowl, combine shortening, brown sugar, peanut butter, milk and vanilla.

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Add diced cold butter, flour, and salt to the bowl of a food processor. Process for a few second until the mixture resembles "sand" (see photo below). Add the sugar and pulse again just until combined. Finally add the beaten egg, vanilla extract, and pulse for a few seconds just until the pastry dough comes together.

Chocolate Reindeer Cookies Recipe How to Make It

Instructions. Preheat your oven to 350°F (175°C) and line a baking sheet (or 2) with parchment paper. Cream together the 1 cup butter, 1 ½ cups peanut butter, 1 cup sugar, and 1 cup light brown sugar in a mixing bowl (or the bowl of your stand mixer) until creamy.

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Preheat the oven to 350 degrees Fahrenheit. Line baking sheet with parchment paper and set aside. In the bowl of a stand mixer, fitted with the paddle attachment, combine brownie mix, flour, oil, 2 eggs, and water, mix until well combined. Using a cookie scoop, scoop dough onto a prepared baking sheet.

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Reindeer Cookies are not just delicious (think unbeatable fudgy chocolate with frosting), but they're also cute, fun, and festive. They're a perfect project to involve kids in decorating and can even double as edible table decor! Prep Time 30 minutes. Total Time 30 minutes. Servings 22 cookies (depending on recipe used) Cost $12.10. Chelsea Lords.

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Make an assembly line of all the ingredients; nutter butter cookies, edible eyeballs, antlers, and red M&M's. Prepare a baking sheet, or clean countertop, by lining it with parchment paper. Set aside for later. Place the semi-sweet chocolate chips and coconut oil into a microwave-safe bowl and microwave for 1 minute.

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This will make cleanup a breeze. Step 2: Melt the chocolate wafers in the microwave, being sure to stir every few seconds until smooth. Step 3: Dip one side of each Nutter Butter cookie into the melted chocolate, leaving the back side of the cookie uncovered in chocolate. Place the dipped cookies on the parchment-lined sheets.

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Use a separate bowl and a mixer to beat the butter, brown sugar, and sugar on high speed for 2 minutes. STEP 3: Wet ingredients. Add the vanilla extract, egg, and egg yolk to the butter mixture. Beat it on medium speed until combined. Make sure to scrape the sides of the bowl with a rubber spatula.

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Place 2 in. apart on ungreased baking sheets. Using thumb and forefinger, squeeze each cookie slice at the equator, making a slight indentation on each side of the cookie. Press in pretzels for antlers. Bake until light brown, 9-11 minutes. Remove to wire racks to cool. Place melted chocolate chips in a piping bag or resealable bag; cut a small.

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Let Set: place the baking tray in the fridge or freeze and let set for 30 minutes to an hour. Melt: place the chocolate and coconut oil in a microwave-safe bowl and heat in 30-second intervals, stirring until the chocolate is melted. Mine took 2 minutes until it was completely melted. Let cool slightly.