Have fun decorating these peanut butter reindeer cookies for Christmas. They are made with chocolate covered pretzels for antlers, chocolate chips for eyes and red m&m candy for the nose!​​​​​​​

peanut butter reindeer cookies on white rectangular plate.

Well, Christmas is tomorrow, are you ready? It’s hard to believe it’s day 24 of the 25 Days of Baking. Santa is coming tomorrow and the man in red loves these peanut butter reindeer cookies. They are decorated with chocolate covered pretzel antlers, chocolate chip eyes, and red M&M noses. Santa also loves these Christmas cookies!

Why You’ll Love This Recipe

You can shape the peanut butter cookies into the shape of a reindeer head and the cookies will keep their form and texture. This is a great recipe to make with children because it is quick and easy, but still has all the creativity of decorated cookies.

Ingredient Notes

peanut butter reindeer cookie ingredients in bowls labeled with text.
  • Peanut butter: No-stir creamy peanut butter works best for these cookies. I prefer Skippy All Natural.
  • Brown sugar: For a chewy texture, use light brown sugar.
  • Chocolate covered pretzels: The mini size are perfect for antlers.
  • M&M’s: Pick out some red pieces to act as the nose for the reindeer.
  • Chocolate chips: Use these for the eyes!

Refer to the recipe card for ingredient details and measurements.

How to Make Peanut Butter Reindeer Cookies

photo collage demonstrating how to make peanut butter reindeer cookie dough in a mixing bowl with a hand mixer and shape the dough into reindeer heads.
  1. Make the dough: Whisk dry ingredients together and set aside. Beat remaining ingredients with an electric mixer until well combined. Add dry ingredients to wet ingredients and mix just until combined.
  2. Shape dough: Scoop 2 tablespoons of dough and roll into a ball. Flatten it between your palms and shape into a triangle. Place on parchment lined baking sheet.
  3. Bake the cookies: Bake at 375 F for 10 minutes or until the edges set.
  4. Decorate cookies: While the cookies are still warm, press two mini pretzels on top of the cookie. Add chocolate chips for the eyes and a red candy for the nose.

Expert Tips

Use no-stir creamy peanut butter. Don’t use the all natural kind where the oil sits on top. This will change the texture of the dough and cookies.

Weigh your ingredients with a kitchen scale for accurate measuring. If you don’t have a scale, spoon the flour into a measuring cup and level with a knife.

Use room temperature ingredients. They will mix together more easily to create a consistent dough. As a results, the cookies will have a better texture.

Add decorations while the cookies are still warm. The heat will slightly melt the chocolate allowing it to stick to the cookies.

peanut butter reindeer cookies with pretzel antlers on wire cooling rack

Make Ahead and Storage Tips

Store cookies in an airtight container and store at room temperature for up to 5 days. Layer cookies carefully with parchment paper between layer to keep the decorations from falling off.

Freeze dough in an airtight container or wrap with plastic wrap. Store in freezer for up to 3 months. Defrost in the refrigerator before shaping and baking the cookies. Baked cookies will also last in an airtight container in the freezer for up to 3 months.

Make ahead the dough and store covered in the refrigerator for up to 48 hours.

Recipe FAQ

The decorations aren’t staying on. Help!

Add pretzels, chocolate chips and red candies as soon as the cookies come out of the oven.If they aren’t stay, you can always adhere them with some melted chocolate.

Can I make normal peanut butter cookies with this dough?

Yes, you can! Roll dough into 2-inch balls and bake at 375 F for 8 to 10 minutes.

Why did my cookies spread?

The butter was too soft and the dough was too warm. This is common in warm or humid climates. Chill the dough for 15 minutes after shaping and putting on the baking sheet prior to baking.

peanut butter reindeer cookie with two chocolate covered reindeer antlers, chocolate chip eyes and red m&m nose.

Did you love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟 rating in the recipe card below and if you REALLY loved it, consider leaving a comment further down the page.

reindeer cookies with chocolate chip eyes, red candy nose and pretzel antlers

Get the Recipe: Peanut Butter Reindeer Cookies

Peanut butter reindeer cookies are made with chocolate covered pretzels for antlers, chocolate chips for eyes and red m&m candy for the nose!
5 (9 ratings)


  • ¾ cup (170 g) no-stir creamy peanut butter
  • 1 ¼ cup (250 g) packed light brown sugar
  • ½ cup (113 g) unsalted butter, room temperature
  • 2 tablespoons milk
  • 1 tablespoon pure vanilla extract
  • 1 large egg, room temperature
  • 1 ¾ cup (220 g) all-purpose flour
  • ¾ teaspoon baking soda
  • ¾ teaspoon salt
  • 48 Mini chocolate covered pretzels
  • ¼ cup Chocolate chips
  • ¼ cup Regular-sized red M&Ms


  • Preheat oven to 375° F.  Line cookie sheet with parchment paper and set aside.
  • In a medium bowl, combine flour, baking soda, and salt.  Set aside.
  • In the bowl of a stand mixer fitted with a paddle attachment, combine brown sugar, peanut butter, butter, milk, and vanilla. Beat at medium speed until well blended.  Add egg; beat until just blended. Slowly stir in flour mixture. Mix until just blended.
  • Form dough into 2-inch balls. Shape into a rounded triangle and flatten slightly with your hand. Space cookies about 2-inches apart on prepared baking sheet.
  • Bake at 350℉ for 8 to 10 minutes, until the edges begin to brown.
  • Remove from oven and immediately gently press two mini pretzels into the tops of the cookies for the reindeer's antlers. Press two chocolate chips in for the eyes and one red M&M for the nose.
  • Allow to cool 2 minutes on the baking sheet and then transfer to a wire rack or paper towel to cool completely.


Store in an airtight container at room temperature for 5 days.
Freeze cookie dough in an airtight container for up to 3 months. Defrost in the refrigerator before baking.
Serving: 1cookie, Calories: 195kcal, Carbohydrates: 24g, Protein: 4g, Fat: 10g, Saturated Fat: 3g, Cholesterol: 8mg, Sodium: 179mg, Potassium: 85mg, Fiber: 1g, Sugar: 15g, Vitamin A: 22IU, Calcium: 22mg, Iron: 1mg

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