Reindeer Peanut Butter Cookies

22 Dec

My friend Ravika decided to have a little holiday potluck gathering. Clearly I used it as an excuse to bake. Everyone seemed to love these adorable reindeer cookies! I couldn’t stop eating the batter while I was making them (peanut butter is my weakness) Speaking of batter, I should have halved this recipe because I always forget when it says “makes 30” they really mean “makes 300”.

Reindeer Peanut Butter Cookies
Inspiration: Baker Girl
Recipe Adapted From: Dream About Food

1 3/4 cups all-purpose flour
2 tsp baking soda
3/4 tsp salt
1 cup unsalted butter, softened and cut into 1-inch pieces
1 cup white sugar
1 cup packed light brown sugar
2 large eggs
1 tsp vanilla extract
1 cup creamy peanut butter
1 bag M&Ms
1 Package mini Chocolate Covered Pretzels

-Preheat oven to 375 degrees
-In a medium bowl, whisk together flour, baking soda and salt.
-With an electric mixer on medium speed, beat together butter and both sugars until fluffy, about 3 minutes. Add eggs one at a time and beat until combined, scraping down bowl and beaters with a rubber spatula as needed. Add vanilla and peanut butter and beat until just combined.
-Add half of flour mixture and beat until just incorporated, then repeat with remaining flour mixture.
-Cover dough and chill in refrigerator for at least one hour.
-Drop dough by rounded spoonfuls onto prepared sheets at least 2 inches apart. Press each cookie down lightly with the palm of your hand.
-Bake for 10-12 minutes or until the tops of the cookies have just barely begun to brown. Remove from oven and cool on baking sheets for at least 10 minutes.
-AS SOON AS cookies come out of the oven, place two pretzels for antlers, one regular M&M for a nose and two brown M&Ms for the eyes
-After the cookies have cooler for a few minutes you can use a spoon to indent a mouth like I did above.

Notes:  I was in a rush so I didn’t chill the first round of cookies and they came out really flat. Round two which was sitting in the freezer while I did the first round was MUCH easier to work with and held their shape way better. I used cheerios for eyes instead of brown M&Ms on the first two rounds. The rest of the dough I left to sit in the refrigerator overnight and made a few in the morning. They held their shape even better and making an oval shaped dough ball created more of a face shape. Definitely worth it to work with chilled dough.

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