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Peanut Butter Rudolph Reindeer

Yield: 48 cookies Prep 40 mins Bake 375°F 8 mins to 10 mins Start to Finish 1 hr 15 mins
Peanut Butter Rudolph Reindeer


  • 1/2 cup  unsalted butter, softened
  • 3/4 cup  peanut butter
  • 1/3 cup  granulated sugar
  • 1/3 cup  packed light brown sugar
  • 1 large egg
  • 1 teaspoon  pure vanilla extract
  • 1 1/2 cups  all-purpose flour
  • 1 teaspoon  baking soda
  • 1/2 teaspoon  salt
  • 48 large red M&M candies
  • 96 mini semisweet chocolate chips
  • Pretzels, broken into 96 1-inch pieces


1. Heat oven to 375 degrees F and place rack in center. Grease two baking sheets. In a large mixer bowl beat together butter, peanut butter and sugars on medium speed until light, about 2 minutes. Add egg and extract; beat until combined. Stir in flour, baking soda and salt until a dough forms. Roll into 1-inch balls and place 1 inch apart on prepared sheets.

2. Bake, one sheet at a time, until just set and bottoms are golden, 8 to 10 minutes. For each cookie, immediately place 1 M&M in center for nose, 2 chocolate chips for eyes and 2 pretzel pieces on top for antlers. Transfer cookies on sheets to a wire rack and let cool completely. (Can be made ahead. Store in an airtight container at room temperature, in single layers separated by waxed paper, up to 2 days.)

Nutrition Facts

  • cal.(kcal)80,
  • Fat, total(g)5,
  • chol.(mg)10,
  • sat. fat(g)2,
  • carb.(g)9,
  • pro.(g)1,
  • sodium(mg)101,
  • Percent Daily Values are based on a 2,000 calorie diet