These are chocolate mint cookies that just happen to look like, well you know… so after a quick family poll we came up with the name Reindeer Poop Cookies! The kids will get a kick out of the name and love the flavor!
These cookies are super soft, very chocolaty and filled with pieces of chopped up Andes mints. They are perfect for a holiday party, cookie platter and of course Santa!
How to Make Reindeer Poop Cookies
To start, preheat the oven to 325 degrees. In a stand mixer or with a hand mixer, cream together the butter and sugar until light and fluffy. Next, add vanilla and salt and stir well. Then, add in the egg and egg yolk and stir until combined. Last, add flour, cocoa powder and chopped Andes mints. Mix until dough forms.
Scoop dough into tablespoon size balls. Then, bake at 325 degrees for 12 minutes on a parchment lined sheet pan. These cookies will not spread so you can fit a lot on a tray. Be sure to give them an inch or so in between for air flow. Cool on the sheet pan for a couple minutes and then cool fully on wire rack. Store cookies in an air tight container to keep fresh.
Frequently Asked Questions
I highly recommend storing these Reindeer Poop Cookies in a separate air tight container away from other cookies so they don’t share their minty flavor with all of your cookies! They should stay fresh in an air tight container for 7-10 days!
Both will work for this recipe. I tend to buy the ones I need to chop myself just to save a dollar or two plus it gives the kids an easy job!
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Looking for more recipes like these? Try our Snickerdoodles, Chocolate Crinkles, Cranberry Noel Cookies, Russian Tea Cakes, Chocolate Pretzel Bark, Cream Cheese Logs, Italian Cookies, Coconut Chocolate Chip Bars, Ricotta Cookies, Homemade Slice and Bake Sugar Cookies and Chocolate Pecan Shortbread Thumbprint Cookies. If you are looking for holiday cookies, be sure to check out our Christmas Cookie List to see all of our holiday favorites!
- 2 sticks of butter
- 1 2/3 cups sugar
- 1 tsp vanilla extract
- 1 tsp salt
- 1 egg
- 1 egg yolk
- 2 cups flour
- 1 ¼ cup unsweetened cocoa
- 1 cup chopped Andes mints
- Preheat the oven to 325 degrees.
- Cream together butter and sugar.
- Add vanilla and salt. Stir well.
- Add egg and egg yolk. Stir well.
- Add flour, cocoa and chopped Andes mints. Mix until dough forms.
- Scoop dough into tablespoon size balls.
- Bake at 325 degrees for 12 minutes on a parchment lined sheet pan.
- Cool on sheet pan for a couple minutes and then cool fully on wire rack.
- Store cookies in an air tight container to keep fresh.
Store these cookies in an airtight container separate from other cookies. The mint flavor will be absorbed by any cookie stored in the same container.
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Nutrition Information:Yield: 36 Serving Size: 1
Amount Per Serving: Calories: 147Total Fat: 7gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 25mgSodium: 112mgCarbohydrates: 19gFiber: 1gSugar: 12gProtein: 2g
This post was originally published on December 13, 2018 and was updated on December 13, 2021.