Name: Reindeer Peanut Butter Cookies
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: American
Ingredients: 1/2 cup unsalted butter, softened; 1/2 cup creamy peanut butter; 1/2 cup granulated sugar; 1/2 cup packed brown sugar; 1 large egg; 1/2 teaspoon vanilla extract; 1 1/4 cups all-purpose flour; 3/4 teaspoon baking soda; 1/4 teaspoon salt; Mini pretzels (for antlers); Candy eyes; Red M&M’s (for noses)

Adorable and festive, these Reindeer Peanut Butter Cookies are a joyful treat that adds both charm and flavor to the holiday season. With a soft peanut butter cookie base and playful decorations like pretzel antlers, candy eyes, and red M&M noses, these cookies are as fun to make as they are to eat. I love whipping up a batch of these for holiday parties, cookie swaps, or just a cozy afternoon of baking with family.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1/2 cup unsalted butter, softened

1/2 cup creamy peanut butter

1/2 cup granulated sugar

1/2 cup packed brown sugar

1 large egg

1/2 teaspoon vanilla extract

1 1/4 cups all-purpose flour

3/4 teaspoon baking soda

1/4 teaspoon salt

Mini pretzels (for antlers)

Candy eyes

Red M&M’s (for noses)

Directions

I start by preheating the oven to 350°F (175°C) and lining a baking sheet with parchment paper.

In a large bowl, I beat the butter, peanut butter, granulated sugar, and brown sugar until the mixture is smooth and creamy.

Then I add the egg and vanilla extract, mixing until everything is well combined.

In a separate bowl, I whisk together the flour, baking soda, and salt. I gradually add the dry ingredients to the wet mixture and mix just until combined.

I scoop out tablespoon-sized portions of dough and roll them into balls, placing them on the baking sheet. I gently flatten each one with my hand or the back of a spoon.

I bake the cookies for 8–10 minutes, just until the edges start turning golden.

Right out of the oven, while the cookies are still warm, I press two mini pretzels into the top for antlers, add two candy eyes, and place a red M&M in the center for the nose.

I let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.

Servings and timing

Prep Time: 15 minutes

Cooking Time: 10 minutes

Total Time: 25 minutes

Servings: 24 cookies

Calories per cookie: Approximately 185 kcal

Variations

When I want to mix things up, I sometimes use chocolate chips in place of the M&M noses for a richer flavor. I’ve also tried using crunchy peanut butter instead of creamy for added texture. If I’m baking for someone with a peanut allergy, I swap the peanut butter for sunflower seed butter—it still tastes amazing. For a gluten-free version, I use a 1:1 gluten-free flour blend with good results.

Storage/Reheating

I store the cookies in an airtight container at room temperature for up to 5 days. If I need them to last longer, I freeze them in a single layer before transferring them to a freezer bag—they stay good for up to 2 months. I let frozen cookies thaw at room temperature before serving. I don’t reheat them, but if I want that fresh-from-the-oven softness, a 5-second zap in the microwave works well.

FAQs

How do I keep the decorations from falling off?

I press the pretzels, candy eyes, and M&M noses into the cookies immediately after baking while they’re still warm and soft. This helps everything stick securely as the cookies cool.

Can I make these cookies ahead of time?

Yes, I often bake the cookies a day or two in advance and store them in an airtight container. They stay soft and chewy for several days.

What can I use if I can’t find candy eyes?

I’ve used mini chocolate chips or small dots of icing as a substitute for candy eyes when I’m in a pinch—they work just as well and still look cute.

Can I freeze the cookie dough instead of baked cookies?

Absolutely. I scoop and shape the dough, freeze the balls on a baking sheet, and then transfer them to a freezer bag. When I’m ready to bake, I just add an extra minute or two to the baking time.

Do I need to chill the dough before baking?

No chilling is required for this recipe, which is one reason I love how quick and easy it is. The cookies hold their shape nicely during baking without any refrigeration.

Conclusion

These Reindeer Peanut Butter Cookies are the perfect combination of festive charm and classic cookie goodness. I love making them every December, whether it’s for a holiday gathering or a quiet baking day at home. They’re always a hit with both kids and adults, and they add a fun, decorative touch to any Christmas cookie tray. With simple ingredients and an easy decorating process, these cookies bring a lot of holiday cheer without a lot of fuss.

📖 Recipe:

Reindeer Peanut Butter Cookies

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Author: Sophia
Total Time: 25 minutes
Yield: 24 cookies
Diet: Vegetarian

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Description

Adorable and festive Reindeer Peanut Butter Cookies with soft, chewy peanut butter bases decorated with pretzel antlers, candy eyes, and red M&M noses. Perfect for holiday parties, cookie swaps, or baking with kids.