PEANUT BUTTER REINDEER COOKIES
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
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
EASY PEANUT BUTTER REINDEER COOKIES
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
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
There is only one thing that's more delightful than homemade peanut butter cookies, and that's the same-dressed up as reindeer.
Provided by My Food and Family
Categories Dairy
Time 25m
Yield 44 servings
Number Of Ingredients 11
Steps:
- Heat oven to 350ºF.
- Beat peanut butter, butter and sugars in large bowl with mixer until light and fluffy. Add egg and vanilla; beat until blended. Add combined flour and baking soda; mix well.
- Shape dough into 1-inch balls. Place, 2 inches apart, on baking sheets. Bake 7 to 9 min. or until cookies are just set.
- Place 1 chocolate piece immediately in center of each cookie for a nose (press down slightly if cookies aren't flat enough), 2 chocolate chips for eyes, and 2 pretzel pieces at top of cookie for antlers. Carefully remove cookies to wire rack; cool completely.
Nutrition Facts : Calories 180, Fat 10 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 20 mg, Sodium 150 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 4 g
PEANUT BUTTER REINDEER COOKIES RECIPE - (4.3/5)
Provided by Pebbles-2
Number Of Ingredients 6
Steps:
- In a stand mixer or with hand beaters whip together the powdered sugar and the peanut butter. Add the milk 1 tablespoon at a time until the frosting is thick but squeezable (you may not need all the milk). Use the peanut butter frosting to attach the pretzels to the top of the cookies as antlers, the brown candies as eyes, and the red candies as a nose. Let sit for 15 minutes or so to set.
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EASY PEANUT BUTTER REINDEER COOKIES - KINDLY UNSPOKEN
From kindlyunspoken.com
Category DessertTotal Time 30 minsEstimated Reading Time 6 mins
- Start by placing your softened butter in a large mixing bowl and cream together with the creamy peanut butter using an electric hand mixer.
- Add in brown sugar and sugar and mix together until creamy. Add room temperature eggs and vanilla and mix until just combined.
- Next, begin adding in your flour 1/2 cup at a time until fully incorporated and your cookie dough has formed.
- Cover cookie dough with plastic wrap and place in the refrigerator for a minimum of 2 hours or overnight to chill.
PEANUT BUTTER REINDEER COOKIES - TARA TEASPOON
From tarateaspoon.com
4.2/5 (23)Total Time 1 hr 15 minsCategory Cookies, DessertCalories 84 per serving
- Heat oven to 375ºF. Grease two baking sheets. In a large mixer bowl beat together butter, peanut butter and sugars on medium speed until light, about 2 min. 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.
- Bake, one sheet at a time, until just set and bottoms are golden, 8 to 10 min. 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. Sore in an airtight container at room temperature, in single layers separated by waxed paper, up to 2 days.)
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