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Reindeer Cookies Recipe

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4.9 from 10 reviews

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.

Ingredients

Cookie Dough

  • 3/4 cup brown sugar, packed
  • 1/4 cup sugar
  • 1/2 cup unsalted butter, softened
  • 3/4 cup creamy peanut butter (not 100% natural)
  • 1 Tbsp. milk
  • 1 1/2 tsp. vanilla extract
  • 1 whole egg
  • 1 3/4 cups all-purpose flour
  • 1/2 tsp. baking soda
  • 1/8 tsp. salt

Decorations

  • 52 mini pretzels
  • 26 red M&Ms
  • 52 chocolate chips

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. Chill Dough: Place the cookie dough in the refrigerator for 15 minutes to firm up and set for easier handling.
  5. Prepare Baking Sheet: Preheat the oven to 350 degrees Fahrenheit. Spray a cookie sheet with nonstick cooking spray or line it with parchment paper.
  6. 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.
  7. Bake: Bake the cookies one sheet at a time for 10 minutes in the preheated oven.
  8. 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.

Find it online: https://freshfromkitchen.com/reindeer-cookies-recipe/