Reindeer Cookies are the perfect sweet treat to leave for Santa and all his little helpers on Christmas Eve. They're made with a peanut butter cookie base, topped with a Rolo candy face, pretzel antlers, candies for the eyes and a big red M&M nose!
Prep Time20 minutesmins
Cook Time8 minutesmins
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Servings: 36
Ingredients
Peanut Butter Cookies
½cupPeanut Butter100g
½cupButterSoftened
¾cupGranulated SugarDivided
½cupBrown Sugar
1EggLarge
1teaspoonVanilla Extract
1 ¼cupAll Purpose Flour150g
½teaspoonBaking Soda
½teaspoonBaking Powder
Reindeer Candy Topping
36Rolo Candies
72Candy Eyeballs
36Red Candy M&M's
Pretzels broken in half
¼cupof Chocolate Chips melted
Instructions
Make Peanut Butter Cookies
Preheat oven to 375 Degrees.
In a large bowl or in a stand mixer cream the Peanut Butter and the softened Butter together.
Add ½ cup Sugar and the Egg, and cream it all together until light and fluffy. About 3 minutes.
Add Brown Sugar, Vanilla Extract, and combine them into a smooth mixture.
In a separate bowl, combine dry ingredients of All Purpose Flour, Baking Soda, and Baking Powder and stir until fully mixed. Gradually add the dry ingredients to the peanut butter mixture a little at a time until fully combined.
Scoop the cookie dough using a small cookie scoop, and roll the cookie dough balls in the remaining ¼ cup of sugar. Place cookie scoops on a baking sheet 2 inches apart.
Bake at 375 degrees for 7-9 minutes or until edges are set.
Allow cookies to cool on cookie sheet for 2 minutes before moving to wire cooling rack.
Decorate Reindeer Faces
While the cookies are still warm, place 1 Rolo chocolate candy in the center of each cookie. The heat from the cookie will melt the Rolo candy slightly making it stick to the cookie.
Top with a red M&M Candy. Press it into the melted Rolo chocolate for it to stick.
Place the candy eyes down, sticking the edges of the eyeballs onto the sides of the melted Rolo candy.
Melt chocolate chips in the microwave until smooth, dip the edges of the pretzels into the melted chocolate and press on the top of the cookies for Antlers.
Allow cookies and chocolate to fully cool before storing.
Notes
Peanut Butter: Use crunchy or creamy peanut butter to get the texture you prefer.
Storage: Store these peanut butter cookies in an airtight container at room temperature for up to a week. Cookies are best when enjoyed within 2-3 days after being freshly baked.
Freezer: You can freeze peanut butter cookies for up to 3 months when stored correctly. Freeze them undecorated and in a sealed container, plastic wrap, or freezer bag. Put a piece of parchment paper between each cookie in a stack to prevent them from sticking together when you thaw them.
All nutrition values are approximate and calculated by a plugin and are provided as a courtesy. Adding or subtracting ingredients will change the nutritional value.