– 2 cups All-purpose flour – ½ cup Unsweetened cocoa powder – 1 teaspoon Baking soda – 1 teaspoon Salt – 1 cup Unsalted butter room temperature – 1 cup Brown sugar packed light or dark – ½ cup White granulated sugar – 1 teaspoon Pure vanilla extract – 1 Large egg room temperature – 1 Egg yolk room temperature – 1 ½ cups Semi-sweet chocolate chip – 1 cup Unsalted butter room temperature – 4 oz Cream cheese room temperature – 2 ¾ cups Powdered sugar sifted – ⅓ cup Unsweetened cocoa powder – 1 teaspoon Pure vanilla extract – ¼ teaspoon Salt – Red M&M's for the nose – Candy eye – 15 regular sized pretzels for the antlers. Cut in half
Mix flour, cocoa powder, baking soda, and salt in a medium basin. Set aside.For 2 minutes, whip butter, brown sugar, and sugar with a mixer on high.
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Mix in vanilla, egg, and yolk. Mix well on medium speed. Use a rubber spatula to scrape basin sides.Stir in the dry ingredients on low speed until mixed. Add chocolate chips. Dough will be thick.
2
Pre-heat the oven to 350℉. Use parchment on two cookie sheets. Let cookie dough settle for 10 minutes before scooping.Large cookie scoop (2 oz or 2 Tablespoons) to scoop dough. Use 6 cookie dough balls per sheet.
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Bake 13-15 minutes. Transfer the cookies to a cooling rack after they set on the heated pan. Before decorating, let cookies cool fully.Sift powdered sugar and cocoa powder in a medium bowl. Set aside.
4
Mix butter and cream cheese on high for 2 minutes.Stir in half the powdered sugar on low speed until mixed. Repeat with remaining powdered sugar. Scrape bowl.
5
Add vanilla and salt and stir fast until smooth.Scoop frosting onto each cookie using a cookie scoop. Smooth cookie frosting using an offset spatula.Add two candy eyes, one red M&M, and a half-pretzel antler.
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