Reindeer peanut butter cookies for Christmas.

We had so much fun making these! I found the recipe on one of my fave apps Big Oven and the reviews were great apart from the odd complaint about how crumbly they were – make no mistake they crumble up really fast, but if you are like me you will love that in a peanut butter cookie. If you don’t you can add 2 teaspoons of honey to the mixture and it will make it a little looser.

Here’s what you need to make them:

• 1/2 cup unsalted butter (softened)
• 3/4 cup peanut butter
• 1/3 cup granulated sugar
• 1/3 cup light brown sugar (packed)
• 1 large eggs
• 1 tsp pure vanilla extract
• 11/2 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 16 red M&M’s plain or 16 maraschino cherries, halved
• 32 miniature semisweet chocolate chips
• 32 pretzels or twiglets ( I used twiglets but they weren’t a popular choice, I’d choose pretzels next time!)

Heat oven to 375F/GM4 and grease two baking sheets.

 

In large mixer beat together butter, peanut butter, and sugars on medium speed until light, about 2 minutes. This is Toby’s favourite part as he will literally spend time flicking the switch from fast to slow on the mixer…

Add egg, a tablespoon of the flour and vanilla extract; beat until combined. Stir in the remaining flour, baking soda, and salt until a dough forms.

Roll into golf ball sized balls and place on the baking sheets. Bake for about 8-10 minutes.

As soon as you take them out of the oven, immediately place 1 red M&M or cherry half in center for nose, 2 chocolate chips for eyes, and 2 pretzel pieces on top of cookie for antlers.

Transfer cookies on sheets to a wire rack and let cool completely.

So easy to do and absolutely delicious – if you have nut allergies then these are (obviously) not for you, but you could substitute this mix for a shortbread mix – you’re reindeer will just be paler. These reindeer peanut butter cookies also make a lovely gift for teachers or grandparents.

Harriet x