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Peanut Butter Reindeer Cookies

Soft, classic peanut butter cookies decorated to look like reindeer using pretzels for antlers, chocolate chips for eyes, and a red candy for the nose.

  • Total Time: 24 minutes
  • Yield: 20 cookies 1x

Ingredients

Scale
  • 1 1/2 cups (190 g) all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup (170 g) creamy peanut butter (not natural/no-stir)
  • 1/2 cup (113 g) unsalted butter, softened
  • 1 1/4 cups (250 g) packed light brown sugar
  • 1 large egg, at room temperature
  • 2 tablespoons milk
  • 1 teaspoon vanilla extract
  • about 40 mini pretzels (for antlers)
  • about 80 mini semisweet chocolate chips (for eyes)
  • about 40 red candies (M&M’s or red hots) for noses

Instructions

  1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper and set aside.
  2. In a medium bowl whisk together the flour, baking soda, and salt; set aside.
  3. In the bowl of a stand mixer fitted with the paddle attachment (or using a large bowl and hand mixer), beat together the peanut butter, softened butter, and brown sugar at medium speed until well combined and light, about 1–2 minutes.
  4. Add the egg, milk, and vanilla; beat until just combined.
  5. With mixer on low, gradually add the flour mixture and mix until just combined and a soft dough forms.
  6. Form dough into 2 tablespoon (about 1–1¼ inch) balls and place them about 2 inches apart on the prepared baking sheets; flatten each slightly with the palm of your hand and shape into a rounded triangle or hourglass to suggest a reindeer's face.
  7. Bake cookies in the preheated oven for 8–10 minutes, until edges are set and bottoms are lightly golden.
  8. Remove cookies from oven; while still warm gently press two mini pretzels into the top of each cookie for antlers, press two mini chocolate chips into each for eyes, and press one red candy in the center for the nose.
  9. Allow cookies to cool on the baking sheet for 2 minutes, then transfer to a wire rack to cool completely.

Notes

Chill dough 30 minutes before shaping if it’s very soft to make shaping easier. Use store-bought mini pretzels and small candies; if eyes shift, melt a little chocolate to ‘glue’ them in place. For crisper antlers, break pretzels into 1-inch pieces and insert immediately after baking.

  • Author: Olivia Bennett
  • Prep Time: 15 minutes
  • Cook Time: 9 minutes
  • Method: Dessert
  • Cuisine: American

Nutrition

  • Calories: 160
  • Sugar: 10 g
  • Sodium: 120 mg
  • Fat: 9 g
  • Saturated Fat: 3 g
  • Unsaturated Fat: 6 g
  • Trans Fat: 0 g
  • Carbohydrates: 17 g
  • Fiber: 1 g
  • Protein: 3 g
  • Cholesterol: 20 mg