Peanut Butter Reindeer Cookies
These little reindeer delights feature a classic, melt-in-your-mouth peanut butter cookie base. Perfect for whipping up with the kids on a cozy afternoon or as a quick holiday treat!
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Ingredients
- 1 3/4 cups all-purpose flour
- 1/2 cup unsalted butter, softened
- 1 cup peanut butter
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 1 tsp. vanilla extract
- 1 large egg
- 3/4 tsp. baking powder
- 48 mini pretzels (for reindeer antlers)
- 24 red M&M candies (for noses)
- 48 candy eyeballs
Instructions
- Preheat the oven to 350°F (175°C). Grab a baking sheet and line it with parchment paper so your cookies bake evenly and don’t stick.
- In a medium mixing bowl, whisk together your flour and baking powder, then set aside. This dry mixture will be added to your dough a little later.
- In a larger mixing bowl, combine the softened butter, brown sugar, and granulated sugar. Grab your hand mixer and beat them together for 1-2 minutes until everything’s light and fluffy.
- Next, add the peanut butter, vanilla extract, and egg to the bowl. Mix until just combined—you don’t want to overdo it here!
- Slowly fold the dry ingredients into the wet ones. Stir just until your cookie dough is fully combined.
- Use a 1 1/2 inch cookie scoop (or a tablespoon) to scoop out your dough and place the balls on your lined baking sheet. Space them 2-3 inches apart so they have room to spread out while baking.
- Use a fork to gently press a criss-cross pattern into the top of each cookie. Not only does this give them that classic peanut butter cookie look, but it helps them bake more evenly too!
- Bake for 10 minutes, just until the edges are lightly golden but still soft in the center.
- When they come out of the oven, it’s time to bring these reindeer to life! While the cookies are still warm, press pretzel pieces into the tops for antlers, add a red M&M for the nose, and place two candy eyes just above it. It’s amazing how quickly they transform into adorable little reindeer!
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.