We had so much fun making these! I found the recipe on one of my fave apps Big Oven and the reviews were great apart from the odd complaint about how crumbly they were – make no mistake they crumble up really fast, but if you are like me you will love that in a peanut butter cookie. If you don’t you can add 2 teaspoons of honey to the mixture and it will make it a little looser.
Here’s what you need to make them:
- 1/2 cup unsalted butter (softened)
- 3/4 cup peanut butter
- 1/3 cup granulated sugar
- 1/3 cup light brown sugar (packed)
- 1 large eggs
- 1 tsp pure vanilla extract
- 11/2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 16 red M&M’s plain or 16 maraschino cherries, halved
- 32 miniature semisweet chocolate chips
- 32 pretzels or twiglets ( I used twiglets but they weren’t a popular choice, I’d choose pretzels next time!)
Heat oven to 375F/GM4 and grease two baking sheets.
In large mixer beat together butter, peanut butter, and sugars on medium speed until light, about 2 minutes. This is Toby’s favourite part as he will literally spend time flicking the switch from fast to slow on the mixer…
Add egg, a tablespoon of the flour and vanilla extract; beat until combined. Stir in the remaining flour, baking soda, and salt until a dough forms.
Roll into golf ball sized balls and place on the baking sheets. Bake for about 8-10 minutes.
As soon as you take them out of the oven, immediately place 1 red M&M or cherry half in center for nose, 2 chocolate chips for eyes, and 2 pretzel pieces on top of cookie for antlers.
Transfer cookies on sheets to a wire rack and let cool completely.
So easy to do and absolutely delicious – if you have nut allergies then these are (obviously) not for you, but you could substitute this mix for a shortbread mix – you’re reindeer will just be paler. These reindeer peanut butter cookies also make a lovely gift for teachers or grandparents.