Reindeer Poop: Mint Chocolate Christmas Cookies

My grandmother, bless her heart, had a wonderfully irreverent sense of humor, especially around the holidays. Every year, amidst the meticulously decorated tree and perfectly arranged cookies, she’d slip in a plate of these “Reindeer Poop” cookies, much to the delight (and slight horror) of my younger cousins. I can still picture her twinkling eyes as she’d explain that even Santa’s reindeer needed to relieve themselves, and what better way to commemorate the occasion than with a delicious, minty chocolate treat? Now, carrying on her tradition, I bake these every Christmas, not just for the nostalgic laughter, but because they are unbelievably delicious.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 10-12 minutes
• Total Time: 32 minutes
• Yields: About 24 cookies
• Dietary Type: Vegetarian

Ingredients

For the Cookies:

• ¾ cup butter, melted
• 1 egg, beaten
• 2 unsweetened chocolate squares, melted
• ¾ cup white sugar
• ¼ teaspoon salt
• 1 teaspoon peppermint extract
• 2 cups flour

For the Icing:

• 3 tablespoons butter, softened
• ¾ cup icing sugar
• 2 tablespoons cocoa
• 1 tablespoon milk

Equipment Needed

• Mixing bowls
• Cookie sheet (ungreased)
• Measuring cups and spoons
• Electric mixer (optional, for icing)
• Small saucepan or microwave-safe bowl (for melting chocolate)
• Cooling rack

Instructions

1. Preheat your oven to 350°F (175°C). Make sure your oven rack is positioned in the center of the oven for even baking.

2. In a large mixing bowl, combine the melted butter, beaten egg, and melted unsweetened chocolate. Ensure the chocolate isn’t too hot when adding the egg, or it might start to cook the egg.

3. Add the white sugar, salt, and peppermint extract to the mixture. Mix well until everything is thoroughly combined and the sugar is mostly dissolved. The peppermint extract adds the signature minty flavor, so adjust the amount to your liking – a little more if you love mint, a little less if you prefer a more subtle flavor.

4. Gradually add the flour to the wet ingredients. Mix until just combined. Be careful not to overmix the dough, as this can result in tough cookies. The dough should be firm but not dry.

5. Roll the dough into small balls, about 1 inch in diameter. A small cookie scoop can help to ensure uniform size.

6. Place the dough balls onto an ungreased cookie sheet, leaving a little space between each cookie to allow for spreading.

7. Bake in the preheated oven for 10-12 minutes. Keep a close eye on them; you want them to be set but still slightly soft in the center. The edges should be lightly browned. Baking time can vary depending on your oven, so start checking for doneness around 10 minutes.

8. Remove the cookies from the oven and let them cool on the cookie sheet for a few minutes before transferring them to a cooling rack to cool completely. This prevents them from breaking apart while they are still soft.

9. While the cookies are cooling, prepare the icing. In a separate bowl, cream together the softened butter and icing sugar until light and fluffy. An electric mixer makes this step easier, but you can also do it by hand.

10. Add the cocoa and milk to the butter and sugar mixture. Mix until smooth and creamy. If the icing is too thick, add a tiny bit more milk, a drop at a time, until it reaches the desired consistency. If it’s too thin, add a little more icing sugar.

11. Once the cookies are completely cooled, ice each cookie with the chocolate icing. You can use a knife, a spoon, or a piping bag for a more decorative look.

12. Let the icing set before serving. This will take about 15-20 minutes at room temperature.

Expert Tips & Tricks

• For a more intense chocolate flavor, use dark chocolate squares instead of unsweetened chocolate.
• Add a pinch of espresso powder to the cookie dough to enhance the chocolate flavor.
• If you don’t have peppermint extract, you can use a few drops of peppermint oil, but be very careful as peppermint oil is much more potent.
• To make the cookies ahead of time, bake them and store them in an airtight container at room temperature for up to 3 days. Ice them just before serving.
• If your icing is too stiff, microwave it for a few seconds at a time, stirring in between, until it reaches a spreadable consistency.
• For easier cleanup, line your cookie sheet with parchment paper.
• If the dough is too sticky to roll into balls, chill it in the refrigerator for 15-20 minutes before shaping.

Serving & Storage Suggestions

Serve these “Reindeer Poop” cookies on a festive platter alongside other holiday treats. They pair perfectly with a glass of cold milk, a mug of hot chocolate, or a cup of coffee. Store any leftover cookies in an airtight container at room temperature for up to 3 days. You can also freeze them for up to 2 months. Thaw them at room temperature before serving. To keep the cookies fresh while storing or transporting, place a piece of parchment paper between layers.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	158 kcal	N/A
Total Fat	8.8 g	13%
Saturated Fat	5.4 g	27%
Cholesterol	26.9 mg	8%
Sodium	91.8 mg	3%
Total Carbohydrate	19 g	6%
Dietary Fiber	0.8 g	3%
Sugars	10 g	N/A
Protein	1.8 g	3%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

• Gluten-Free: Substitute the all-purpose flour with a gluten-free all-purpose flour blend.
• Vegan: Replace the butter with a vegan butter substitute, the egg with an egg replacer or applesauce (¼ cup), and the milk with a non-dairy milk like almond or soy milk.
• Different Extracts: Experiment with other extracts like vanilla, almond, or orange extract to change the flavor profile.
• Chocolate Chips: Add chocolate chips to the cookie dough for extra chocolatey goodness.
• Nuts: Incorporate chopped nuts, such as walnuts or pecans, into the dough for added texture and flavor.

FAQs (Frequently Asked Questions)

Q: Can I use salted butter instead of unsalted?
A: Yes, you can, but reduce the amount of salt added to the dough to 1/8 teaspoon to avoid overly salty cookies.

Q: How do I prevent the cookies from spreading too thin?
A: Ensure your butter isn’t too melted, and chill the dough for 15-20 minutes before baking. Also, make sure your oven temperature is accurate.

Q: Can I freeze the cookie dough?
A: Absolutely! Roll the dough into balls, place them on a cookie sheet, and freeze until solid. Then, transfer them to a freezer bag and bake straight from frozen, adding a few minutes to the baking time.

Q: My icing is too runny. How can I fix it?
A: Gradually add more icing sugar, a tablespoon at a time, until you reach your desired consistency.

Q: How can I make the cookies softer?
A: Slightly underbake the cookies. They will continue to set as they cool. Also, store them in an airtight container with a slice of bread to maintain moisture.

Final Thoughts

So, this holiday season, why not add a touch of whimsy (and deliciousness) to your dessert table with these “Reindeer Poop” cookies? They’re not only a fun conversation starter but also a truly delightful treat that will bring a smile to everyone’s face. Whether you’re baking them with your family, sharing them with friends, or simply enjoying them by yourself, I hope these cookies bring you as much joy as they bring me. Don’t be afraid to experiment with different flavors and decorations to make them your own. And most importantly, have fun! I would love to hear about your experience making this recipe, so please feel free to share your feedback and any creative twists you add. Happy baking!