Peanut Butter Reindeer Cookies Recipes

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EASY PEANUT BUTTER REINDEER COOKIES



Easy Peanut Butter Reindeer Cookies image

Looking for an easy Christmas dessert kids can help with? Let them decorate these peanut butter reindeer cookies made using Betty Crocker® cookie mix.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 50m

Yield 24

Number Of Ingredients 7

1 pouch (1 lb 1.5 oz) Betty Crocker™ peanut butter cookie mix
3 tablespoons vegetable oil
1 tablespoon water
1 egg
2 tablespoons granulated sugar
72 semisweet chocolate chips (about 3 tablespoons)
12 star-shaped Christmas pretzels or pretzel sticks

Steps:

  • Heat oven to 375°F (350°F for dark or nonstick cookie sheet). In medium bowl, mix cookies as directed on package, using oil, water and egg.
  • Shape dough into 1 1/4-inch balls. On ungreased cookie sheet, place balls 2 inches apart. Dip bottom of drinking glass in sugar; press each ball until about 1/2 inch thick.
  • Pinch bottom edge of each cookie to form a longer point. At point of each cookie, place 1 chocolate chip for nose; press down slightly. Place 2 chocolate chips on each cookie for eyes; press down slightly. With small sharp knife, cut star points from Christmas pretzels to form 48 small V-shaped pretzels (if using pretzel sticks, cut into quarters). Press 2 pretzel pieces into top of each cookie for antlers.
  • Bake 9 to 11 minutes or until edges begin to brown. Remove from cookie sheet to cooling rack.

Nutrition Facts : Calories 120, Carbohydrate 16 g, Cholesterol 10 mg, Fat 1, Fiber 0 g, Protein 2 g, SaturatedFat 1 1/2 g, ServingSize 1 Cookie, Sodium 115 mg, Sugar 9 g, TransFat 0 g

PEANUT BUTTER REINDEER COOKIES



Peanut Butter Reindeer Cookies image

On the occasion of Christmas treat your family with these reindeer shaped peanut butter cookies - a tasty dessert.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h20m

Yield 48

Number Of Ingredients 10

1/2 cup creamy peanut butter
1/2 cup butter or margarine, softened
1/2 cup granulated sugar
1/2 cup packed brown sugar
1 egg
1 1/3 cups Gold Medal™ all-purpose flour
1 teaspoon baking powder
96 small round pretzel twists
1/4 cup semisweet chocolate chips (96 chips)
1 tablespoon candies (48 candies)

Steps:

  • Heat oven to 375°F (if using dark or nonstick cookie sheet, heat oven to 350°F). In large bowl, beat peanut butter, butter, granulated sugar and brown sugar with electric mixer on medium speed until light and fluffy. Beat in egg. Stir in flour and baking powder.
  • For each cookie, shape 1-inch ball of dough into triangle shape about 1 1/2 inches long. On ungreased cookie sheet, place 2 pretzel twists about 1 inch apart to look like antlers; press top of dough triangle gently into pretzels. Repeat with remaining dough and pretzels.
  • Bake 5 to 10 minutes or until edges just begin to brown. Immediately press 2 chocolate chips for eyes and 1 cinnamon candy for nose onto each cookie. Let stand 2 minutes; remove from cookie sheet to wire rack. Cool completely, about 30 minutes.

Nutrition Facts : Calories 80, Carbohydrate 10 g, Cholesterol 10 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 1 1/2 g, ServingSize 1 Cookie, Sodium 80 mg, Sugar 6 g, TransFat 0 g

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