Salted Caramel Reindeer Cookies

Get little hands to help decorate these Reindeer Cookies, see full recipe in comments.

Difficulty Level

Salted Caramel Reindeer Cookies

Get little hands to help decorate these Reindeer Cookies, see full recipe in comments.

  • 40 min Total Time
  • 15 Prep Time
  • Makes 20 Servings

Ingredients

  • Betty Crocker™ Christmas Salted Caramel Thumbprint Cookie Mix 445g
  • 60g butter, melted
  • 1 extra large egg
  • 24 mini pretzels
  • 12 mini marshmallows, snipped in half
  • Chocolate icing pen
  • chocolate orange balls (For Rudolf Nose)
  • chocolate malt balls (For Reindeer Nose)

Instructions Hide Images

Preheat oven to 180°C (160°C fan forced). Line two baking trays with baking paper. Stir cookie mix with butter and egg in a bowl. Use your hands to mix to a soft dough.

Roll cookie mixture into 12 balls. Place cookies onto prepared trays, allowing 5cm between each for spreading. Press 2 pretzels into each cookie to create reindeer antlers. Bake for 10-12 minutes, or until pale golden. Allow to cool for 10 minutes before gently removing to a wire rack to cool completely.

Snip corner of caramel sachet and pipe in the centre of each cookie to create a nose. Stick on two marshmallow halves above the nose to create eyes. Use the icing pen to create pupils for the eyes. Attach the chocolate orange ball to the caramel of cookie and top each of the others with the malt balls.

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