Small Mini Moose Recipe

Prepare oven and dry ingredients

Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper. In a medium bowl whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, and salt until evenly combined.

Cream butter and sugar

In a large bowl using a hand mixer or stand mixer fitted with the paddle attachment, beat the softened unsalted butter and granulated sugar on medium speed until light and fluffy, about 2–3 minutes.

Add egg and vanilla

Beat in the egg and vanilla extract until fully incorporated, scraping down the bowl as needed.

Combine wet and dry

Gradually add the dry cocoa-flour mixture to the butter mixture on low speed until a soft, slightly sticky dough forms. Do not overmix.

Shape cookies

Using a tablespoon or small cookie scoop, portion dough into 12 equal balls (about 1 tablespoon each). Place them 1.5 inches apart on the prepared baking sheet. Flatten each ball gently with the palm of your hand or the bottom of a glass to about 1/4 inch thick; these will be the top and bottom shells for the mini moose.

Bake and cool

Bake in the preheated oven for 8–10 minutes or until the edges are set but centers are slightly soft. Remove from oven and let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Once cooled, pair cookies into 12 matching tops and bottoms.

Make ganache

Place the semisweet chocolate chips in a heatproof bowl. In a small saucepan, heat the heavy cream just until it begins to steam and small bubbles form at the edge (do not boil). Pour the hot cream over the chocolate chips and let sit for 1 minute to soften the chocolate.

Stir until smooth

Stir the cream and chocolate together until smooth and glossy. Add the unsalted butter and light corn syrup, then stir until fully incorporated. If the mixture is too thick to spread, warm briefly (10–15 seconds) in the microwave and stir until spreadable.

Cool to spreadable consistency

Allow the ganache to cool at room temperature for about 10 minutes so it thickens slightly but remains workable for sandwiching the cookie shells.

Assemble sandwich centers

Spoon about 1 teaspoon of ganache onto the flat side of 12 bottom cookie shells. Use the back of the spoon to spread the filling evenly to the edges, leaving a small 1/8" border. Top each with a matching cookie shell and press gently to create a sealed sandwich.

Prepare antlers

Take 12 mini marshmallow halves (cut marshmallows vertically if using whole mini marshmallows) and, if needed, trim the cut surface to create a slightly V-shaped pair that can resemble antlers. Two halves per mini moose: press them into the ganache seam at the top back edge of each cookie sandwich so they stand slightly upward; the ganache will act as glue. Allow to set for 5–10 minutes.

Attach eyes and nose

Use a small dab of the remaining ganache or a drop of melted dark chocolate to adhere two mini chocolate candies onto the front of each sandwich as eyes. Press one red candy into the center front as the nose (for classic Rudolph-style), using a dab of ganache to secure if needed.

Pipe facial details

Spoon the melted dark chocolate into a small piping bag or a resealable plastic bag with a tiny corner snipped. Pipe a small smile or nostril dots beneath the nose and any furline details you like. Allow the chocolate to set at room temperature for 15–20 minutes (or 5–10 minutes in the refrigerator) until fully firm.

Finish and serve

If desired, dust lightly with powdered sugar for a snowy look. Arrange the Small Mini Mooses on a platter. They are best served within 24–48 hours and stored in an airtight container at room temperature (refrigerate if your kitchen is very warm; bring to room temperature before serving).