Reindeer Cookies

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Celebrate the Christmas season with these fun Peanut Butter Reindeer Cookies. They are delicious, kid-friendly, and the perfect sweet treat for Santa to enjoy. Make these soft thick cookies using a handful of pantry staples in under an hour and serve with a big ol’ glass of ice cold milk.  

PIN these Reindeer Cookies to try later!

Reindeer Cookies

These Reindeer Cookies are a fun twist on a classic peanut butter cookie. Take your favorite chewy peanut butter cookies and turn them into a fun, delicious, and oh-so-easy treat that even your kids will love helping you make! 

If you love simple and ridiculously adorable holiday treats, try my Gingerbread Men Cookies this holiday season, too.

If you’re looking for a cute looking cookie to add to your cookie trays, cookie swap, holiday dessert table or Christmas party, these adorable Reindeer Cookies are perfect. They are full of holiday cheer and the whole family will love them.

These fun little reindeer cookies are an adorable Christmas treat that are tasty enough to serve as a holiday family get-together dessert, cute enough to give as an edible holiday gift, or sweet enough to leave out for Santa on Christmas Eve and his elves!

 Serve these Reindeer Cookies with a glass of ice cold milk or even a steaming cup of hot chocolate for a comforting holiday sweet treat.

This easy recipe is a fun way to get the kids involved! Let them make the reindeer head, add the chocolate chip eyes, and assemble the recipe of the face. The best part is no matter which way the kids decorate them, they will still be adorable and delicious.

INGREDIENTS

• Brown sugar
• Sugar
• Unsalted butter
• Creamy peanut butter
• Milk
• Vanilla extract
• Egg
• All-purpose flour
• Baking soda
• Salt
• Mini Pretzels
• M&Ms
• Chocolate chips

Sugar:  This recipe calls for a combination of white and brown sugars.  I prefer using light brown sugar in this recipe but dark brown will work as well.  If using dark brown, be aware that cookies will be slightly darker in color once baked.  

Peanut butter:  Creamy peanut butter is best for this recipe.  If you’d like to add extra texture to these cookies, I recommend adding chopped nuts verse using chunky peanut butter.  Avoid using “natural” peanut butter as it does not mix as well.  

Salt: If using salted butter, omit additional salt

All-purpose flour:  Be sure to use all-purpose flour for these cookies.  While I have not tested this recipe using alternative flours, if looking to swap out with gluten-free, be sure to use a 1:1 substitution.

HOW TO MAKE REINDEER COOKIES

STEP ONE: Preheat oven to 350 degrees. Prepare cookie sheets and set aside.

STEP TWO:   In large mixing bowl, combine butter, sugars, peanut butter, milk, vanilla, and egg. Mix until light and fluffy. Add dry ingredients to the wet ingredients and mix just until combined. Place dough in refrigerator for 15 minutes to set.

STEP THREE:  To make the reindeer face. use a mini ice cream scoop, place each cookie dough ball onto prepared baking sheets, spacing about 2 inches apart. Shape cookies into an upside-down triangle shape, gently press down cookies with the palm of your hand to approximately ½ inch thickness. Add two pretzels to the top to form ears and press a red M&M on the bottom of triangle to form the nose.

STEP FOUR:  Bake cookies for 10 minutes. Cookies will appear lightly browned and slightly underdone but will set up as they cool. Immediately add two chocolate chips to the center of cookies to form eyes. Allow cookies to cool on cookie sheet prior to transferring to wire rack. Enjoy!

REINDEER COOKIE VARIATIONS

• Use chocolate covered pretzels for antlers to add an extra touch of sweetness
• Use brown M&Ms, chocolate frosting, semi-sweet, milk chocolate, or dark chocolate chips for eyes
• Not all reindeer are Rudolph! Feel free to use brown M&Ms on some reindeer for their nose
• Use red hots or red frosting for the nose.
• Feel free to break apart mini pretzel twists and use the pieces for antlers 
• For a fun-twist, use edible eyes or candy eyes instead of chips for a more realistic looking cookie

TIPS FOR REINDEER COOKIES

• Substitute light brown sugar for the granulated white sugar for an extremely chewy cookie with deep molasses flavor
• Use room temperature unsalted butter and egg to ensure a smooth batter
• For a soft and chewy cookie, slightly under bake.  Once cookies look set around the edges, remove from oven and allow them to continue to cook for 5 minutes longer on the baking sheet.  Then transfer to a cooling rack to completely cool. 
• Cookie batter can be made a day or two in advance.  Wrap and store in fridge until ready to bake. The longer the cookie dough sits the more the flavors develop.
• Be sure to use creamy peanut butter (I used Jiff brand).  I do not recommend using natural peanut butter for this recipe as it tends to separate and doesn’t mix well with other ingredients. 
• Dough can be stored in an airtight container and placed in freezer for up to 3 months.  Defrost in the refrigerator before shaping and baking off according to recipe.

STORING LEFTOVERS

Reindeer cookies can be stored in an airtight container at room temperature for 3-5 days (if they last that long).  Or can be frozen for up to 4 months. 

If layering multiple cookies in a container, be sure to place a piece of parchment paper between each layer to keep the decorations from falling off. 

OTHER CHRISTMAS COOKIES TO TRY:

• Melted Snowman Cookies
• Santa Cookies
• Chewy Ginger Molasses Cookies
• Peanut Butter Cup Cookies
• Gingerbread Man Cookies
• Sugar Cookies
• Oreo Cookie Truffles
• Toffee Cookies
• Italian Ricotta Cookies

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