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Double Chocolate Speculoos Reindeer Cookies | Bake to the roots

Double Chocolate Speculoos Reindeer Cookies

  • Author: Bake to the roots
  • Prep Time: 20
  • Cook Time: 11
  • Total Time: 40
  • Yield: 20 1x

Description

Cute little reindeer cookies – double chocolate cookies with speculoos spice. Kids love them ;)


Ingredients

Scale

For the dough

  • 3/4 cup (170g) butter
  • 1/2 cup (100g) brown sugar
  • 1/4 cup (50g) sugar
  • 1.7 oz. (50g) semi-sweet chocolate
  • 2 1/4 cups (290g) all-purpose flour
  • 3 tsp. baking powder
  • 2 tsp. baking soda
  • 2 tbsp. cocoa powder
  • 1 tsp. speculoos spice
  • 3 tbsp. cocoa nibs

For the decoration

  • 4044 small pretzels
  • 2022 m&m’s peanuts
  • candy eyes

Instructions

  1. Preheat the oven to 350°C (175°C). Line a baking sheet with baking parchment and set aside.
  2. Add the butter, sugars, and chocolate to a small pot and heat up until the butter and chocolate are melted, mix until smooth. Set aside to cool down a bit.
  3. Mix the flour with baking powder, baking soda, cocoa powder, speculoos spice, and cocoa nibs in a large bowl. Add the melted butter mixture and mix until the dough comes together. Make walnut-sized balls and place with enough space in between on the baking sheet. Flatten the balls a bit and bake for 5 minutes, then press two pretzels into each cookie and bake another 6 minutes. Take out of the oven and press one m&m into each cookie for the nose and the candy eyes (be careful the cookies are hot). Let cool down a bit on the baking sheet, then remove and let cool down completely on a wire rack. If the pretzels come off the come off the cookies at some point, you can fixate them with some melted chocolate.

Notes

  • Enjoy baking!