Oh how I just love this time of year. All of the gifts are purchased (two weeks ahead of schedule thank you very much!) the presents are wrapped and Christmas movies are stuck on the tv like a child’s hand print. What’s left to do you ask? Well make Christmas themed cookies of course!
I found these too-cute-to-eat Reindeer, Rudolph to be exact, Peanut Butter Cookies on Pinterest.com the other day and haven’t been able to stop obsessing over when I would have time to make them. With the hubs glued to the tv for football Sunday, I saw a golden opportunity to blast Christmas music and get to baking!
Before we get started I should mention these don’t have to be made with peanut butter cookies, you can use a gingerbread recipe or even a sugar cookie recipe. I chose the peanut butter route because it (in my opinion) gives a more convincing look. I was nervous the sugar would be too light and the gingerbread would be too dark, but again this is entirely up to you, the cookie creator. Happy Baking!
Peanut Butter Reindeer Cookies
- 3/4 cup Jif Peanut Butter
- 1 1/4 cup firmly packed brown sugar
- 1/2 cup shortening
- 3 tablespoons milk
- 1 tablespoon vanilla
- 1 egg
- 1 3/4 cup all-purpose flour
- 3/4 teaspoon baking soda
- 3/4 teaspoon salt
- Chocolate-covered mini pretzels
- Mini brown M&M’s
- Regular-sized red M&M’s
1. Preheat oven to 375°F.
2. Combine brown sugar, peanut butter, shortening, milk, and vanilla in large bowl.
3. Beat at medium speed until well blended. Add egg; beat until just blended.
4. In a separate bowl, combine flour, baking soda, and salt. Add to creamed mixture at low-speed. Mix just until blended.
5. Form dough into 1-inch balls.
6. To make reindeer-shaped cookies, pinch the bottom of the ball slightly to form a point, then gently flatten with your hand.
7. Space cookies about 2 inches apart on a greased cookie sheet and bake for 7 to 8 minutes, until set or just beginning to brown.
8. Remove from oven and immediately (and gently) press two mini pretzels into the tops of the cookies for the reindeer’s antlers. Press two mini brown M&Ms in for the eyes and one red M&M for the nose.
9. Allow to cool 2 minutes on the baking sheet and then transfer to a wire rack or paper towel to cool completely.
Makes about 40 reindeer cookies.
- I had a very hard time locating ‘mini’ pretzels like the original recipe had indicated so I purchased Flipz chocolate pretzels and placed them into the cookies immediately after coming out of the oven like it states in the recipe above.
- You have to work fast when placing the reindeer face. I like to normally throw in two sheets of cookies when baking but I took my time with these to make sure I was able to decorate quickly.
- As soon as I placed the antlers, I immediately moved them to a cooling rack and finished decorating the face. I did this because i felt like the chocolate was melting too much off the pretzels. Once transferred it helped stop the melting.
- It should also be mentioned I used regular sized chocolate M&M’s. Again I was not able to find ‘mini’ M&M’s, but regular size worked just fine (as long as they’re just regular and not peanut, almond etc).
- Keep in mind, the key to this recipe is working quickly once these golden delights are removed from the oven.
I’m so glad I finally got to use these decorative gift tins I purchased four years ago. Completely forgot I had them. Don’t you just love surprises like that? Comment and share below your favorite Christmas Cookie ideas.
Thank you Baker Girl for this festive recipe.
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