Robby’s Winterfest Baking #13

Original Author Betty Crocker

  The “baking therapy” discussed on this blog refers to my personal experience using baking as a self-help and relaxation tool.”

Hey, everybirdy! Today we are whipping up a batch of Peanut Butter Reindeer Cookies, a holiday classic that’s as affordable as it is adorable. These cookies are soft, chewy, and the perfect activity for a cozy afternoon. Whether you’re baking for a class party or just for fun, these little reindeer are sure to bring a smile to everyone’s face!

A Recipe for Inner Peace

These cookies hold a special place in my heart. Growing up, my mom would always make these for class parties, and I remember how they brought me a sense of calm when I was a child. In the middle of the holiday hustle and bustle, sitting in the kitchen and watching her press on those pretzel antlers was my “safe space.” Bringing this recipe back into my kitchen years later has been a beautiful way to reconnect with that childhood tranquility.

Baking Therapy: Find Your Holiday Calm

There is something so healing about the rhythm of the kitchen during the busy holiday season. Baking therapy is all about staying present—feel the grain of the sugar, smell the nutty warmth of the peanut butter, and enjoy the quiet focus of decorating each little reindeer. Take a deep breath, let the oven’s warmth ground you, and remember that baking isn’t about perfection; it’s about the joy of creating something with your own hands.

Essentials

• 1/2 cup granulated sugar
• 1/2 cup packed brown sugar
• 1/2 cup creamy peanut butter
• 1/4 cup shortening
• 1/4 cup butter, softened
• 1 large egg
• 1 1/4 cups all-purpose flour
• 3/4 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• For Decorating: mini pretzel twists (antlers), chocolate chips (eyes), and M&M’s or Red Hots (noses)

Visit my Patreon for a free post featuring the full Walmart price breakdown for this budget-friendly bake!

Instructions

1. Cream the Base:

In a large bowl, cream together both sugars, peanut butter, shortening, butter, and the egg until smooth and fluffy.

2. Whisk Dry Ingredients:

In a medium bowl, whisk together your flour, baking soda, baking powder, and salt.

3. Combine:

Gradually stir the flour mixture into the peanut butter base until just combined.

4. Chill Out:

Cover and refrigerate the dough for about 2 hours. This step is essential—it makes the dough much easier to shape and ensures the reindeer hold their form!

5. Shape & Decorate:

Preheat your oven to 375°F. Roll the dough into 1 1/4-inch balls and place them 3 inches apart on an ungreased cookie sheet. Slightly flatten each ball and press on your pretzel antlers, chocolate chip eyes, and M&M nose before baking.

6. Bake:

Bake for 9–10 minutes or until the edges are a light golden brown.

7. Cool:

Let them rest on the cookie sheet for 5 minutes before transferring to a wire rack.

Frequently Asked Questions

Why do I need to chill the dough for 2 hours?

Robby: Chilling is a vital part of the baking therapy process. Beyond giving you time to breathe, it prevents the cookies from spreading too quickly in the oven.

How do I make sure the decorations don’t fall off?

Robby: The best trick is to decorate immediately after shaping, but before putting them in the oven. Press the pretzels and M&M’s firmly into the chilled dough.

Happy baking!

Print Pin

Peanut Butter Reindeer Cookies

I can't believe I was able to find red hots this last year when I made them. I was so happy because the holiday chocolate candy worked. But they didn't have the same flavor.

Course Dessert

Cuisine American

Keyword Christmas Cookies, Cookies, Peanut Butter

Prep Time 25 minutes minutes

Cook Time 10 minutes minutes

Total Time 35 minutes minutes

Servings 30 Cookies

Author Betty Crocker Cooky Book

Cost $0.11 per cookie or $3.40 per batch

Ingredients

• 1/2 cup granulated sugar
• 1/2 cup packed brown sugar
• 1/2 cup peanut butter
• 1/4 cup shortening
• 1/4 cup butter softened
• 1 egg
• 1 1/4 cups All Purpose Flour
• 3/4 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt

Directions

• Melt your peanut butter, shortening, and butter together in a large bowl, then stir in both sugars and the egg. Whip everything together until it is completely smooth and fluffy, taking a moment to appreciate the warm, nutty aroma filling your kitchen space.
• Whisk your flour, baking soda, baking powder, and salt together in a separate medium bowl. Gradually add this dry mixture into your creamed peanut butter base, stirring gently until it forms a soft, cohesive cookie dough.
• Cover the bowl tightly and slide it into the refrigerator to chill for about 2 hours. This step is completely essential to help the dough firm up, which keeps the cookies from spreading too quickly and ensures your little reindeer hold their shape perfectly in the oven.
• Preheat your oven to 375°F and begin shaping your chilled dough into 1 1/4-inch balls. Space them 3 inches apart on an ungreased cookie sheet, gently pressing them down to flatten slightly.
• Decorate each cookie face immediately before baking by firmly pressing two mini pretzel twists into the top for antlers, two chocolate chips for the eyes, and a festive M&M or Red Hot right in the center for the nose. Bake for 9 to 10 minutes until the edges turn a light golden brown, let them rest on the warm sheet for 5 minutes, and then transfer to a wire rack to cool completely.