There’s a moment every December when the simple act of baking transcends the kitchen and becomes pure, unadulterated holiday magic. For me, that moment arrived the first time I pulled a batch of Peanut Butter Reindeer Cookies from my oven. My kitchen was instantly wrapped in the warm, nutty, and sweet aroma of toasted peanut butter and caramelized brown sugar, a scent that feels like a hug from the inside out. I remember the golden glow of the cookie sheets, the playful challenge of placing each pretzel antler just so, and the sheer delight on my kids’ faces when they saw the cheerful reindeer staring back at them. This isn’t just a cookie recipe; it’s a tiny, edible holiday tradition that I now cherish, and I’m so excited to share every joyful detail with you.
Ingredients
- 1 cup creamy peanut butter
- 1/2 cup unsalted butter, softened
- 1 cup packed light brown sugar
- 1 large egg, at room temperature
- 1 teaspoon pure vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt (omit if using salted peanut butter)
- Mini pretzel twists, for antlers
- Red M&M’s or similar candies, for noses
- Mini chocolate chips or edible candy eyes, for eyes
Let’s talk ingredients for a second, because a few choices here make a world of difference. I’ve found that using a standard, no-stir creamy peanut butter like Jif or Skippy works best for the perfect texture and consistency—natural peanut butter can sometimes make the dough too oily. For the butter, truly softened to room temperature is non-negotiable; it should give slightly when you press it but not be greasy or melted. This ensures a dough that creams perfectly with the sugar. And don’t be tempted to use dark brown sugar here; the lighter, molasses-kissed flavor of light brown sugar complements the peanut butter without overpowering it. Trust me, it makes a huge difference.(See the next page below to continue…)