Peanut Butter Reindeer Cookies Recipe 435

PEANUT BUTTER REINDEER COOKIES

Steps:

• Heat oven to 375°F (if using dark or nonstick cookie sheet, heat oven to 350°F). In large bowl, beat peanut butter, butter, granulated sugar and brown sugar with electric mixer on medium speed until light and fluffy. Beat in egg. Stir in flour and baking powder.
• For each cookie, shape 1-inch ball of dough into triangle shape about 1 1/2 inches long. On ungreased cookie sheet, place 2 pretzel twists about 1 inch apart to look like antlers; press top of dough triangle gently into pretzels. Repeat with remaining dough and pretzels.
• Bake 5 to 10 minutes or until edges just begin to brown. Immediately press 2 chocolate chips for eyes and 1 cinnamon candy for nose onto each cookie. Let stand 2 minutes; remove from cookie sheet to wire rack. Cool completely, about 30 minutes.

REINDEER COOKIES

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Beat butter, sugar, peanut butter, eggs, vanilla extract, and salt together in a bowl until smooth and creamy. Stir flour and baking soda into creamed butter mixture until well incorporated.
• Roll dough into 36 balls. Flatten each ball and shape into an upside-down triangle. Press two pretzels into the two top corners of each triangle for the antlers. Press two chocolate chips into the center of each triangle for the eyes, and one chocolate chip or M&M on the bottom of the triangle for the nose. Arrange cookies on baking sheets.
• Bake in the preheated oven until cookies are golden brown, 10 to 15 minutes.

EASY PEANUT BUTTER REINDEER COOKIES

Steps:

• Heat oven to 375°F (350°F for dark or nonstick cookie sheet). In medium bowl, mix cookies as directed on package, using oil, water and egg.
• Shape dough into 1 1/4-inch balls. On ungreased cookie sheet, place balls 2 inches apart. Dip bottom of drinking glass in sugar; press each ball until about 1/2 inch thick.
• Pinch bottom edge of each cookie to form a longer point. At point of each cookie, place 1 chocolate chip for nose; press down slightly. Place 2 chocolate chips on each cookie for eyes; press down slightly. With small sharp knife, cut star points from Christmas pretzels to form 48 small V-shaped pretzels (if using pretzel sticks, cut into quarters). Press 2 pretzel pieces into top of each cookie for antlers.
• Bake 9 to 11 minutes or until edges begin to brown. Remove from cookie sheet to cooling rack.

REINDEER COOKIES

Steps:

• In a mixing bowl cream together butter, shortening, peanut butter, ½ cup granulated sugar, and brown sugar until light and fluffy, about 2 minutes.
• Add and eggs, mixing after each addition. Mix in the vanilla.
• In a separate bowl whisk together flour, baking soda, and salt.
• Stir dry ingredients into the wet ingredients and mix gently to combine. Don't over-mix. The dough will be very soft. Refrigerate for at least 30 minutes, or up to 3 days.
• Preheat oven to 375 degrees F.
• Line a cookie sheet with parchment paper.
• Scoop dough into large balls and roll them into an oval shape. Place on prepared baking sheet. Bake for 9-12 minutes until set and no longer glossy looking.
• Remove from oven. Press pretzels into the top of the cookie, for the ears. Press a rolo into the center, for the nose. Add two candy eyes, or chocolate chips for the eyes. Place a dot of frosting in the center of the rolo to secure a red m&m candy on top, for the nose. Allow to cool on baking sheet. then transfer to cooling rack.

PEANUT BUTTER REINDEER COOKIES

Steps:

• Heat oven to 350ºF.
• Beat peanut butter, butter and sugars in large bowl with mixer until light and fluffy. Add egg and vanilla; beat until blended. Add combined flour and baking soda; mix well.
• Shape dough into 1-inch balls. Place, 2 inches apart, on baking sheets. Bake 7 to 9 min. or until cookies are just set.
• Place 1 chocolate piece immediately in center of each cookie for a nose (press down slightly if cookies aren't flat enough), 2 chocolate chips for eyes, and 2 pretzel pieces at top of cookie for antlers. Carefully remove cookies to wire rack; cool completely.