If you’re looking for a festive and fun treat this holiday season, you’re going to adore this Reindeer Cookies Recipe. These adorable cookies bring together a classic peanut butter base with charming pretzel antlers, red-nosed candy, and chocolate chip eyes, making them perfect for holiday baking with kids, parties, or just a cozy night in. I love how they spread holiday cheer with every bite and brighten up any cookie plate.
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Why You’ll Love This
This Reindeer Cookies Recipe is a joyful mix of familiar flavors and playful presentation that makes holiday baking feel festive and hands-on. You’ll enjoy how simple ingredients transform into cute, crunchy-edged cookies with a soft center that melt in your mouth.
- Reliable Texture, Great Flavor: The peanut butter base keeps the cookies tender yet structured, promising that perfect bite every time.
- Crisp–Golden Finish: A short bake time with a light press down gives you wonderfully golden bottoms and lightly cracked tops.
- Pantry-Friendly Ingredients: No exotic items here—just basics you likely already have, from brown sugar to mini pretzels.
- Weeknight Easy, Weekend Worthy: The quick prep and bake let you whip these up any day, but presentation makes them especially holiday party-ready.
Ingredient Snapshot
To nail the perfect batch of these Reindeer Cookies, quality matters most for your peanut butter and fresh butter. I always reach for creamy peanut butter that’s not 100% natural to ensure the right texture and consistency. Freshness makes a real difference in flavor and how the dough behaves.
- Brown Sugar: Use packed brown sugar for deep, molasses flavor and moist, chewy cookies.
- Unsalted Butter: Softened but not melted to provide richness and help with cookie structure.
- Creamy Peanut Butter: Avoid all-natural varieties — stick with creamy for smoother dough and classic flavor.
- Mini Pretzels: Choose the small, crunchy variety—perfect for forming little antlers without overpowering the cookie.
- Red M&Ms: Eye-catching “nose” that pops beautifully on the cookie triangle.
- Chocolate Chips: For the adorable eyes, make sure they’re small enough to sit comfortably.
Quick Note: Exact measurements are in the printable recipe card at the bottom.
How to Make Reindeer Cookies Recipe
Step 1 — Set Up & Season
Start by bringing your butter to softened perfection—not melted, just soft enough to poke with your finger. Beat it together with the brown and granulated sugar until creamy and smooth, about one minute. When you add the peanut butter, milk, vanilla, and egg, keep beating until the mixture is light and fluffy—this aeration really helps the cookies rise just right. Scrape the bowl down a couple of times so everything’s well combined, but don't overdo it or the cookies will become tough.
Step 2 — Sear, Toast, or Mix
Now stir in your dry ingredients—the flour, baking soda, and salt. Mix just until a soft cookie dough forms; over-mixing here can make them dense. Chill the dough in the fridge for 15 minutes to firm up for easier handling and to help maintain shape during baking. When ready, preheat your oven to 350°F and line a baking sheet with parchment or lightly spray it to prevent sticking.
Step 3 — Finish for Best Texture
Using a mini ice cream scoop or about two tablespoons, portion out 26 dough balls onto your baking sheet in an upside-down triangle shape. Gently press down with the palm of your hand so the cookies flatten slightly for even baking. Place two mini pretzels at the top corners of each triangle to form little reindeer ears, then add a red M&M at the bottom for that signature shiny reindeer nose. Bake about 10 minutes until the edges are set and lightly golden but the centers still look slightly soft. While the cookies are hot, carefully press two chocolate chips in the middle for eyes—don’t skip this last bit for the full effect! Let your cookies cool on the sheet for five minutes before transferring to a rack.
Smart Little Tips
From my experience, these little pointers will help keep your Reindeer Cookies Recipe playful and perfect every time, whether you’re baking with kids or aiming for your own holiday bake-off glory.
- Doneness Cue: Edges should be lightly golden but centers still look soft to the touch—cookies will firm while cooling.
- Temperature Trick: Chill your dough before shaping so the cookies keep their cute triangular form without spreading too thin.
- Make-Ahead Move: You can freeze the shaped cookie dough balls on a tray, then transfer to a bag to bake fresh later.
- Avoid This Pitfall: Avoid pressing the pretzels or candy in too deeply before baking—they can melt or lose shape in the oven.
Serving Ideas
Finishing Touches
For that extra sparkle, sprinkle a very light dusting of powdered sugar over the cooled cookies—it looks like a dusting of snow and enhances their holiday charm. Adding a few festive sprigs of fresh rosemary on the plate creates a pine-scented aroma that perfectly complements the nutty flavor of the cookies.
Pair It With
These Reindeer Cookies go beautifully with a warm cup of cinnamon-spiced apple cider or a creamy mug of hot chocolate. The warm drinks balance the cookie’s peanut butter richness and amplify that cozy, wintertime feeling you’re aiming for.
Easy Plating Upgrades
If you’re serving these at a holiday gathering, arrange the cookies on a wooden board with holiday napkins and garnish with cranberries or candy canes to build the festive vibe. For weeknight treats, a simple pie plate lined with parchment works beautifully—no fuss, just smiles.
Make-Ahead, Store & Reheat
Storing Leftovers
Store your leftover Reindeer Cookies in an airtight container at room temperature for up to 3 days. You’ll notice the edges remain crisp while the center stays soft—but don’t stack them too tightly to keep those pretzel antlers from getting crushed.
Freezing Tips
You can freeze baked cookies in a single layer on a baking sheet and then transfer to a freezer-safe bag for up to 2 months. To thaw, leave them at room temperature for about 30 minutes; they keep their fresh flavor and texture surprisingly well, which is perfect for last-minute holiday prep.
Reheating Reindeer Cookies Recipe Without Drying Out
Warm them gently by placing cookies in a 300°F oven for about 5 minutes or pop them in the microwave for 10–15 seconds on a damp paper towel to keep moisture in. Air fryer fans can heat them at 320°F for 2–3 minutes but keep an eye to prevent melting your candy decorations.
Frequently Asked Questions
While you can try crunchy peanut butter, the classic creamy style helps ensure a smooth dough texture and consistent cookie shape, which is why it’s recommended.
Chilling the dough for about 15 minutes firms it up, making it easier to scoop and shape the triangular bodies without the dough spreading too much in the oven.
Add the chocolate chip eyes immediately after baking while the cookies are still warm but not in the oven. The red M&Ms go on before baking, but pressing them gently without embedding helps maintain shape.
You can substitute a gluten-free all-purpose flour blend for the regular flour, but results may vary. Be sure to choose a blend that contains xanthan gum for best texture.
Final Thoughts
PrintPrint Recipe
Reindeer Cookies Recipe
Delight in these festive Reindeer Cookies featuring a soft peanut butter base, adorned with mini pretzels for ears, red M&Ms for noses, and chocolate chips for eyes. Perfect for holiday parties or a fun baking activity with family and friends.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Total Time: 45 minutes
- Yield: 26 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Cookie Dough
- ¾ cup brown sugar, packed
- ¼ cup sugar
- ½ cup unsalted butter, softened
- ¾ cup creamy peanut butter (not 100% natural)
- 1 Tbsp. milk
- 1 ½ tsp. vanilla extract
- 1 whole egg
- 1 ¾ cups all-purpose flour
- ½ tsp. baking soda
- ⅛ tsp. salt
Decorations
- 52 mini pretzels
- 26 red M&Ms
- 52 chocolate chips
Instructions
- Mix Butter and Sugars: In a large mixing bowl, use a stand mixer or electric mixer to beat together the softened butter, brown sugar, and sugar for about 1 minute until combined.
- Add Wet Ingredients: Incorporate the creamy peanut butter, milk, vanilla extract, and egg into the butter mixture. Continue beating until the mixture is light, fluffy, and fully combined.
- Combine Dry Ingredients: Add the all-purpose flour, baking soda, and salt to the wet ingredients. Mix until a cookie dough forms, ensuring all ingredients are incorporated. Scrape down the sides of the bowl with a spatula and avoid over-mixing.
- Chill Dough: Place the cookie dough in the refrigerator for 15 minutes to firm up and set for easier handling.
- Prepare Baking Sheet: Preheat the oven to 350 degrees Fahrenheit. Spray a cookie sheet with nonstick cooking spray or line it with parchment paper.
- Form Cookies and Add Pretzels and Nose: Using a mini ice cream scoop or 2 tablespoons, scoop 26 dough balls and arrange each in an upside-down triangle shape on the cookie sheet. Slightly press down each cookie with the palm of your hand. Place two mini pretzels on top of each dough ball to create reindeer ears and press a red M&M at the bottom of the triangle to form the nose.
- Bake: Bake the cookies one sheet at a time for 10 minutes in the preheated oven.
- Add Eyes and Cool: Immediately after baking, carefully press two chocolate chips into the center of each cookie to create eyes. Let the cookies rest on the baking sheet for 5 minutes before transferring them to a cooling rack to cool completely. Enjoy or save them for Santa!
Notes
- Use creamy peanut butter instead of natural to ensure the right texture and sweetness in the cookies.
- Chilling the dough helps the cookies maintain their shape during baking.
- If mini pretzels are unavailable, small pretzel twists can be used as ears.
- Press the decorations gently after baking to prevent breaking the cookies.
- For easier portioning, use a mini ice cream scoop to ensure uniform cookie sizes.
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