If you’re looking for a festive treat that’s as fun to make as it is delicious to eat, you’re going to adore this Peanut Butter Reindeer Cookies Recipe. I absolutely love how these cuties not only bring smiles but fill your kitchen with the most tempting peanut butter aroma. You’ve got tender, chewy peanut butter cookies dressed up with candy antlers, eyes, and noses — perfect for holiday parties, classrooms, or just some joyful snacking with the family.
Why You’ll Love This Recipe
- Simplicity at its Best: Just a handful of ingredients and easy steps make these a breeze for bakers of all levels.
- Festive and Fun: The candy decorations turn normal peanut butter cookies into adorable reindeer that everyone loves.
- Perfect for Kids: My kids jump at the chance to help assemble these—it’s a hands-on, creative baking activity.
- Flavor That Pops: That rich, creamy peanut butter combined with sweet candies delivers a nostalgic and indulgent taste.
Ingredients You’ll Need
This Peanut Butter Reindeer Cookies Recipe calls for simple, pantry-friendly ingredients that come together beautifully. I always recommend using smooth peanut butter—not the natural variety—to get that classic cookie texture.
- Peanut Butter: Smooth peanut butter helps bind the dough and gives these cookies their signature flavor and creamy texture.
- Sugar: Regular granulated sugar creates a subtle sweetness that balances the peanut butter perfectly.
- Egg: This acts as your binder, holding everything together so your cookies don’t fall apart when baked.
- Pretzels: Used for the antlers, I like breaking them just right to get the perfect shape that fits the cookie tops.
- Mini Peanut Butter Cups: These go right in the center and add a peanut buttery chocolate surprise inside each cookie.
- M&M’s: The colorful candy noses bring the reindeer faces to life. Feel free to use any round candy in your favorite colors.
- Candy Eyes or Mini Chocolate Chips: For adorable eyes, these small touches complete the cute look of each reindeer.
Variations
One of the joys of this Peanut Butter Reindeer Cookies Recipe is how easily it adapts to what you have on hand or your personal preferences. I love switching up the candy decorations depending on the season or my mood!
- Nut Allergy Friendly: I’ve tried swapping peanut butter for sunflower seed butter when friends visit, and it works beautifully without compromising the cookie’s texture.
- Chocolate Twist: Adding a drizzle of melted dark chocolate after baking adds an elegant touch—great when you want to impress guests.
- Gluten-Free Version: Since there’s no flour in the recipe, these cookies are naturally gluten-free, perfect for those avoiding gluten.
- Seasonal Decor: Around Valentine’s Day, I swap the pretzel antlers for heart-shaped gummies—totally adorable and still yummy.
How to Make Peanut Butter Reindeer Cookies Recipe
Step 1: Mix the Simple Cookie Dough
Start by preheating your oven to 325°F—this gentle heat helps the cookies bake evenly without burning. In a mixing bowl, combine the peanut butter, sugar, and egg until the mixture is smooth and fully combined. When I first made these, I was worried about the dough being too sticky, but once mixed thoroughly, it’s quite manageable and ready to scoop.
Step 2: Prepare the Cookie Cups
Grease a mini muffin tin—you’ll get more bite-sized cookies this way and it’s a lot easier to shape the dough. Use a small cookie scoop or spoon to portion the dough into the cups. I like to gently press the dough down with the back of my spoon or the scoop so it’s evenly spread and thick enough to hold the toppings.
Step 3: Bake and Decorate
Bake the cookies for about 20 minutes until they’re lightly browned around the edges—try not to overbake or they’ll dry out. When you take the cookies out, carefully press a mini peanut butter cup into the center of each warm cookie. The slight warmth melts the chocolate just enough to stick. Then, snap pretzel pieces in half to create antlers and place two on each cookie. Finally, add one M&M nose and two candy eyes. This last decorating step is pure fun—I always get caught up making funny faces on each cookie!
Step 4: Cool and Serve
Leave the cookies to cool in the muffin tin for about 5 minutes so they set properly, then transfer them carefully onto a cooling rack to finish cooling. These cookies come off easily if you gently press on the edges with a butter knife.
Pro Tips for Making Peanut Butter Reindeer Cookies Recipe
- Choosing the Right Peanut Butter: I learned that smooth peanut butter works best here because it blends easily and creates a chewy cookie texture.
- Using Mini Muffin Tin: Baking in mini muffin tins gives the perfect size and shape for these reindeer cookies—makes decorating easier and more fun.
- Press Toppings While Warm: Add the peanut butter cup and pretzel antlers right out of the oven when cookies are still warm to help them stick without extra glue like frosting.
- Remove Cookies Gently: I avoid breaking cookies by letting them cool slightly and using a butter knife to loosen edges before popping them out.
How to Serve Peanut Butter Reindeer Cookies Recipe
Garnishes
I usually keep it simple by dusting the cookies lightly with powdered sugar if I want an extra festive look, but honestly, they’re adorable enough on their own! Sometimes, I add a tiny bit of sparkling sugar on the pretzels to simulate frosty antlers—that’s always a hit.
Side Dishes
These cookies pair delightfully with a warm cup of hot chocolate or a classic glass of cold milk. For holiday brunches, I love setting them alongside fruit and yogurt parfaits to balance out the rich peanut buttery sweetness.
Creative Ways to Present
One fun idea I’ve tried is arranging the cookies on a platter to look like a reindeer family! You can mix cookie sizes if you want a big boss reindeer and smaller baby ones, then sprinkle some edible glitter around to mimic snow. Another idea is packing them in cute clear bags tied with festive ribbons — perfect for gifting neighbors or teachers.
Make Ahead and Storage
Storing Leftovers
I store leftovers in an airtight container at room temperature, layering the cookies with parchment paper to prevent sticking. These stay soft and chewy for about 3-4 days, but honestly, they seldom last that long in my house!
Freezing
If I want to prep ahead, I freeze unbaked cookie dough balls on a tray, then transfer them into freezer bags. When I’m ready to bake, I pop them straight into the oven—no need to thaw. The finished cookies freeze well too in airtight containers, perfect for holiday cookie swaps.
Reheating
To warm leftover cookies, I microwave them for 10-15 seconds or heat them gently in a low oven for 5 minutes. This brings back that freshly baked softness and re-melts the peanut butter cup slightly, making them taste just like new.
FAQs
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Can I use natural peanut butter instead of smooth peanut butter?
Natural peanut butter tends to be oilier and less stable, which can affect the cookie texture and structure. For the best chewy and sturdy cookies, smooth peanut butter works better, but if you only have natural, just be sure to stir it well and reduce any added oils in your recipe if necessary.
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What can I substitute for the mini peanut butter cups?
You can swap mini peanut butter cups for other small chocolates or even a dollop of peanut butter or chocolate spread if you want less candy or have allergies. Just keep in mind that the cups help the decorations stick due to their warmth and shape.
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Can I make these cookies without a mini muffin tin?
Yes! You can use a regular muffin tin, but you’ll get fewer, larger cookies. Just adjust the number of candies accordingly and be mindful that baking time may differ slightly—watch for light browning around edges as your cue.
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How do I prevent the pretzel antlers from falling off?
The trick is to press the pretzels into the cookie while it’s still warm so the chocolate in the peanut butter cups softens a bit and acts as glue. Be gentle when handling; once cooled, they stick well.
Final Thoughts
This Peanut Butter Reindeer Cookies Recipe has become my go-to holiday delight because it’s quick, charming, and irresistibly tasty. I love how it brings people together—kids, adults, and even those who usually don’t bake—because the results are so rewarding. You’ll enjoy the fun of decorating as much as eating them, and trust me, these cookies might just make it to your family’s annual holiday tradition. Give it a try—I promise you won’t be disappointed!
Print
Peanut Butter Reindeer Cookies Recipe
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Peanut Butter Reindeer Cookies are a festive and fun holiday treat perfect for family gatherings. Made with simple ingredients, these cookies combine creamy peanut butter dough baked in a mini muffin tin and decorated with pretzels, mini peanut butter cups, colorful candies, and candy eyes to resemble adorable reindeer faces. Easy to prepare and delightful to serve, they bring holiday cheer to any occasion.
Ingredients
Peanut Butter Cookies
- 1 cup smooth peanut butter (not all natural)
- ½ cup sugar
- 1 egg
Decorations
- 1 cup pretzels (broken in half to create antlers)
- 24 mini peanut butter cups
- 24 M&M’s or other round colored candy (for noses)
- 48 candy eyes or 48 mini chocolate chips (for eyes)
Instructions
- Preheat Oven: Preheat your oven to 325°F (163°C) and grease a 24-cup mini muffin tin or a 12-cup regular muffin tin; mini muffin tins are recommended for best results.
- Mix Dough: In a bowl, combine 1 cup smooth peanut butter, ½ cup sugar, and 1 egg. Stir until all ingredients are evenly mixed into a uniform dough.
- Fill Muffin Tin: Use a small cookie scooper or spoon to portion the dough into each muffin cup. Gently press down the dough in the cups with the back of a scooper, spoon, or your hands to ensure they are evenly packed.
- Bake Cookies: Bake the cookies in the preheated oven for about 20 minutes or until they become lightly browned on top.
- Add Peanut Butter Cup: Remove the cookies from the oven and immediately press one mini peanut butter cup into the center of each cookie, allowing the warmth to slightly melt the chocolate and help it stick.
- Attach Antlers: Break pretzels in half to form reindeer antlers and gently place two halves into each peanut butter cup on top of the cookies.
- Decorate Faces: Place one M&M or round colored candy as the nose on each cookie and add two candy eyes or mini chocolate chips above for the eyes to complete the reindeer face.
- Cool and Serve: Allow the cookies to cool in the muffin tin for 5 minutes to set, then carefully remove them and transfer to a cooling rack. Enjoy your festive peanut butter reindeer cookies!
Notes
- You can use either a 24-cup mini muffin tin or a 12-cup regular muffin tin. If using the regular size, halve the decoration quantities to 12 mini peanut butter cups, 12 M&M’s, and 24 candy eyes or mini chocolate chips.
- Press the decorations gently while the cookies are warm to ensure the candy melts slightly and sticks better.
- For a fun variation, try different colored candies or substitute candy eyes with mini chocolate chips as preferred.
Nutrition
- Serving Size: 1 cookie
- Calories: 130
- Sugar: 9g
- Sodium: 70mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 15mg
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