Description
Reindeer Cookies are fun and festive holiday treats perfect for all ages. These delightful cookies feature a soft peanut butter base decorated with pretzel antlers, chocolate chip eyes, and a red candy nose, creating adorable edible reindeer that bring holiday cheer to any gathering.
Ingredients
Scale
Cookie Dough
- 1 cup unsalted butter, softened
- 1 cup brown sugar, packed
- ½ cup granulated sugar
- 1 cup creamy peanut butter
- 2 large eggs
- 2 tsp vanilla extract
- 2 ½ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
Decorations
- 48 mini pretzels (2 per cookie for antlers)
- 24 red chocolate candies or red M&M’s (for noses)
- 48 mini chocolate chips (for eyes)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent sticking and ensure easy cleanup.
- Cream Butter and Sugars: In a large bowl, cream together the softened butter, creamy peanut butter, brown sugar, and granulated sugar until the mixture is smooth and fluffy, indicating proper aeration for light cookies.
- Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Then mix in the vanilla extract for flavor.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to evenly distribute the leavening and seasoning agents.
- Mix Dry into Wet: Gradually add the dry ingredient mixture to the wet ingredients, stirring until fully combined into a smooth cookie dough.
- Shape Cookies: Scoop the dough into 1½-inch balls using a spoon or scoop. Slightly flatten each ball and place on the prepared baking sheets, spacing them to allow for spreading.
- Bake: Bake the cookies in the preheated oven for 10 to 12 minutes, or until the edges are lightly golden, indicating they’re cooked through but still soft inside.
- Decorate: While the cookies are still warm, gently press two mini pretzels on the top to form antlers, place two mini chocolate chips for eyes, and position one red candy in the center as the reindeer’s nose.
- Cool: Transfer the decorated cookies to a wire rack and let them cool completely before serving or storing to set the shapes and decorations.
Notes
- Make sure the butter and peanut butter are softened for easier creaming with the sugars.
- Do not overbake the cookies to keep them soft and chewy.
- Use parchment paper or silicone mats to prevent sticking and promote even baking.
- Customize decorating candies to fit holiday themes or personal preferences.
- Store cookies in an airtight container at room temperature for up to one week.
