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Rudolph Reindeer Cookies (+Video)

These Reindeer Cookies are always a big hit and are the perfect cookies for Santa or for all your little elves! Easy and delicious!

CHRISTMAS REINDEER COOKIES

These little Reindeer Cookies ended up being a huge hit at our work Christmas cookie exchange this year. They are easier to make than you might think too! Basically they are a moist peanut butter cookie that is shaped into a “reindeer head” then chocolate covered pretzels are added for the antlers, M&M’s for the noses and chocolate chips for the eyes! So much fun for kids and adults alike!

a hand holding up a peanut butter Reindeer cookie.

FREQUENTLY ASKED QUESTIONS:

Can I use store-bought cookie dough?

Absolutely! If you want to make this even easier, just purchase some peanut butter cookie dough. Or feel free to use your own favorite cookie dough recipe.

Can I use a different cookie dough?

Yes, If you don’t want peanut butter cookies then you could use any of your favorite cookie doughs. I just think the color of the peanut butter dough looks best.

What if I can’t find chocolate covered pretzels?

Just use mini pretzel twists. It will still look just as cute.

How do I store these cookies?

These can be stored in a covered container for up to 5 days on the countertop and up to 10 days if stored in the refrigerator. They can be frozen as well. Place in a freezer safe container or ziploc bag(separating the cookie layers with parchment paper) and they will keep for about 3 months.

a round white plate with three Reindeer Cookies on top.

INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)

  • shortening (Crisco)
  • light brown sugar
  • peanut butter
  • milk
  • vanilla extract
  • large egg
  • all-purpose flour
  • baking soda
  • salt
  • chocolate covered pretzel twists
  • M&M’s
  • chocolate chips
ingredients: crisco, light brown sugar, peanut butter, milk, vanilla extract, egg, all purpose flour, baking soda, mini pretzel twists, M & M chocolate candy and chocolate chips.

HOW TO MAKE REINDEER COOKIES:

Preheat oven to 375F degrees. Spray baking sheets with nonstick cooking spray. In a large mixing bowl, combine shortening, brown sugar, peanut butter, milk and vanilla.

brown sugar, peanut butter, shortening, milk and vanilla extract in the bottom of a mixing bowl.

Beat at medium speed until smooth and well-blended. Add in egg and mix well.

egg added to peanut butter mixture in mixing bowl.

In a separate bowl, combine flour with baking soda and salt. Using a fork, stir well.

flour, baking soda and salt being mixed together by a fork in a white bowl.

Slowly begin adding the flour mixture to the peanut butter mixture. Only adding a little at a time as you mix it to make sure flour doesn’t fly everywhere. Don’t overmix, just stir until combined.

flour being added to peanut butter mixture in bowl.

Form dough into 1-inch balls. I like to use this little cookie scooper. It helps me get all the cookies the same size. Then I take each cookie dough ball and roll it around in my hands so that it’s a bit more uniform and smooth.

rolls of peanut butter cookie dough on a baking sheet.

Then, to make the reindeer face, you are going to pinch the bottom half of the cookie.

a hand pinching the bottom of the rolls of cookie dough to make a reindeer face shape.

 Then smush it a bit with your hand.

slightly smooshing down the cookie down with a hand.

Bake cookies (one sheet at a time) for about 8 minutes. While the cookies are baking, start getting all your embellishments organized. As soon as the cookies come out, you are going to be working kinda fast.

fully baked peanut butter cookies n a baking tray.

Once cookies are finished, while still warm, start adding the noses (red and/or brown) M&M’s. towards the bottom end of the cookie. Then add the eyes (chocolate chips) fairly close above the nose. Just make sure you put in the chocolate chips pointy side up. You could just use the brown M&M’s too. Finally, add the antlers (pretzels). This part can be just a bit tricky because those antlers are heavy. So it’s important that you don’t put them too far to the edge of the cookie. They need to be solidly on the cookie, near the eyes, and gently apply a bit of pressure for a few seconds to make sure they stay in place.

chocolate covered pretzels added to the tops of the cookies to make the antlers.

The cookies need time to cool completely before you move them. The chocolate will set up and then stick to the cookie. Then you’ll be able to move them and store them at that point.

three Reindeer cookies shown on a round white plate with a red and white striped dish towel in the background.

CRAVING MORE RECIPES? GIVE THESE A TRY!

Rudolph Reindeer Christmas Cookies.

Rudolph Reindeer Cookies (+Video)

These Reindeer Cookies are always a big hit and are the perfect cookies for Santa or for all your little elves! Easy and delicious!
5 from 6 votes
Print Pin Rate
Prep Time: 20 minutes
Cook Time: 8 minutes
Total Time: 28 minutes
Servings: 24

Ingredients

Instructions

  • Preheat oven to 375F degrees. Spray baking sheets with nonstick cooking spray.
  • In a separate bowl, combine flour with baking soda and salt. Using a fork, stir well.
  • In the bowl of a stand mixer or a large mixing bowl, combine shortening, brown sugar, peanut butter, milk and vanilla. Beat at medium speed until smooth and well-blended.
  • Add in egg and mix well.
  • Slowly begin adding the flour mixture to the peanut butter mixture. Only adding a little at a time as you mix it to make sure flour doesn’t fly everywhere. Don’t overmix, just stir until combined.
  • Form dough into 1-inch balls and place on cookie sheet about 2 inches apart. I find this easiest with a spring loaded cookie scoop.
  • Then, to make the reindeer face, pinch the bottom half of the cookie. Then smush it down a bit with your hand.
  • Bake cookies (one sheet at a time) for about 8 minutes.
  • While the cookies are baking, start getting all your embellishments organized. As soon as the cookies come out, you are going to be working kinda fast.
  • Once cookies are finished, while still warm, start adding the noses (using the red M&M's). Then add the chocolate chip eyes fairly close to the nose. Just make sure you put them in pointy side up.
  • Now add the antlers. This part can be just a bit tricky because those antlers are heavy. So it's important that you don't put them too far to the edge of the cookie. They need to be solidly on the cookie, near the eyes, and gently apply a bit of pressure to make sure they stay in place.
  • Allow cookies to finish cooling.

Video

Notes

  • If you are using a stand mixer, you always have to remember to scrape down the sides of your bowl to make sure everything gets incorporated.
  • The cookies need time to cool completely before you move them. The chocolate will set up and then stick to the cookie. Then you’ll be able to move them and store them at that point.
  • You can use plain mini pretzel twists but you’ll need to melt a little chocolate to use to adhere them better to the cookie. 
Course: Dessert
Cuisine: American

Nutrition

Calories: 167kcal | Carbohydrates: 20g | Protein: 3g | Fat: 9g | Sodium: 156mg | Fiber: 1g | Sugar: 12g

Nutritional Disclaimer

“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.

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Originally Published: December 2012
Updated and republished: December 2022

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Recipe Rating




19 Comments

  1. 5 stars
    I used this recipe for a cookie exchange but placed whole large pretzels on baking sheet and put the cookies dough on the lower part of the pretzel then baked them. I used candy eyes as well. Turned out really cute.

  2. 5 stars
    These look so adorable. I’ve never made reindeer cookies putting the pieces on after they are baked so I want to try this method. I want to use the chocolate covered pretzels like you did. My kids are going to love these. I think we might need to make more than one batch!

  3. What the heck? There’s Kroger, Walmart brands in addition to name brands. What difference does any of that make for this adorable recipe?

  4. I love these cookies. I volunteer at a school and bring treat every week, which is allowed. What is not allowed is ANY nut product. Any suggestions of what I can use instead of peanut butter? Thank you.

  5. If I didnt want to use peanut butter what would I have to adjust to make up for it and can I use butter instead of shortening?

  6. I make these using cut off cookies~sugar cookies with a green nose, peanutbutter cookies with a red nose. So easy this way & everyone loves them & wants to know the secret to making them. I've been making these for 20 yrs.

  7. Anonymous- I don't see why not. You will have to adjust your cooking time a bit. Maybe try out a couple at first just to make sure you got the timing right. 🙂

  8. Do you think you can make these smaller with mini m&m's, mini flips and less dough? I am creating little stocking stuffers for co-workers and have small cylinder tins about 2-3 inches tall and not too wide.

  9. I made some like these a few weeks ago. I found it worked better to add the nose, eyes, and antlers before they were baked. I didn't use chocolate pretzels, just plain. They are really cute and the kids loved them.