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Pastiche Family Portal HomeChocolate Moose Cookies

Chocolate moose cookies recipeMy 4 year old granddaughter spends an afternoon with me twice a week. When we get together, we like to cook or make crafts (that is when we aren't outdoors playing magic barefoot fairy in the garden or on the porch).

Anya and I both have a passion for chocolate and cookies, so we decided to tweak a favorite King Arthur Flour chocolate cookie recipe and make them very Vermont by turning the cookies into mooses.

Er, moose. A few of the moose instantly became Santa's chocolate reindeer with a slight nibble on the antlers to change their shape. With red noses (Rudolph) and brown or green eyes.

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Chocolate Moose Cookies with Pretzel Antlers

by Lee Hansen

It's a Reindeer! It's a Moose! It's a Chocolate Cookie!

These chocolate moose cookies (or chocolate reindeer cookies) have a double dose of cocoa flavor plus they're studded with dark chocolate chips and laced with espresso. To a true chocolate lover, these cookies are simply heavenly.

After you add the extras to make the faces and antlers, the cookies take on a whole other personality that's even yummier than the original recipe.

If you love a soft, chewy, deeply rich chocolate cookie, you're gonna love this recipe. It's also quite tasty without the antlers or faces, but for Christmas this is a fun and delicious cookie for chocolate overs.

Cook Time

Prep Time: 2 hours or overnight
Total Time: Baking time 12 minutes
Serves: Bakes about 3 dozen


1 1/3 C. chopped dark bittersweet chocolate chips
3 T. butter
1 C. sugar
3 large eggs
1 tsp espresso powder (optional)
1 tsp vanilla extract
1 C. unbleached flour (or white whole wheat)

  • 1 C. dark bittersweet chocolate chips (we use Ghirardell 60% cacao)
  • Red M&M candies for noses, small chocolate chips or green chocolate chips for eyes
  • Small pretzel twists for antlers (moose, leave intact; reindeer, snap off the upper loops and embed the curved part into the cookie)

Chocolate moose cookies for Santa

Preparation and Baking Instructions

1. Melt butter and chopped chocolate chips in a double boiler or microwave. Cool slightly and set aside.

2. Beat sugar and eggs together until well combined; add and mix in the melted butter and chocolate.

3. Stir in remaining ingredients and cover bowl.

4. Refrigerate dough for at least 1 hour (hubby likes to chill his batches of this cookie dough overnight).

Chcolate reindeer cookies for Chrstmas5. Preheat oven to 325F. Line baking pans with sheets of parchment paper.

6. Drop dough by tablespoon size mounds onto parchment covered sheets; leave about 2 inches between.

7. Following photo as a guide, press candies into each cookie to make eyes and nose.

8. Add a single small pretzel to each side for antlers. (Keep pretzels whole for moose; snip off outer

9. Bake cookies 11 to 12 minutes or just until tops are shiny and cracked. Don't overbake unless you want your cookies to have a crisp texture.
10. Cool cookies 5 minutes on pan then remove to wire rack to finish cooling.

Try another yummy Christmas recipe: Sugar Cookies

About the Author
Lee Hansen is a freelance author and graphic designer. Find her printables, clip art and coloring pages for all ages at and

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