These Peanut Butter Cup Reindeer Cookies are bite-sized, fun, and almost too cute to eat—almost! Made with a chewy peanut butter cookie cup base, Reese’s peanut butter cup face, pretzel antlers, and a candy nose, they’re a playful holiday treat that everyone will love.
Cute Peanut Butter Reindeer Cookies
Rudolph has always been my favorite Christmas character. There’s just something about that little red nose that’s so charming. Last Christmas I shared my Oreo Reindeer and Pretzel Reindeer recipes, and I have two more reindeer cookies to share this holiday season.
When I saw this idea on TikTok, I knew I had to try it, and I’m so glad I did. They really are the cutest Christmas cookies. They are incredibly easy to make, and I love how the mini muffin pan size keeps them perfectly bite-sized. They are a fun addition to your holiday cookie tray or for cookie exchanges.
Ingredients
- Peanut butter cookie dough – The soft and chewy base for the cookie cups.
- Reese’s miniature cups – These chocolate peanut butter cups form the base of the reindeer faces.
- Mini pretzel twists – Perfect for crunchy antlers.
- Mini candy eyes – Add a playful touch to the reindeer.
- Mini red M&Ms – The iconic red nose for Rudolph.
Making the Cute Reindeer
- Prep – Preheat your oven to 350 degrees F and lightly grease a 24-count mini muffin tin. Cut the mini pretzels in half to create antlers.
- Roll and bake – Roll each peanut butter cookie dough portion into a ball and place it in the prepared mini muffin tins. Bake for 8-10 minutes or until the edges are just set.
- Add face – Remove the cookies from the oven and immediately press a mini Reese’s peanut butter cup into the center of each cookie. Place the pan back in the oven for 20-30 seconds to soften the chocolate on top of the cups. Once softened, press a red candy onto the lower third for the nose and add candy eyes above it.
- Attach antlers – While the chocolate is still soft, gently press the pretzel halves into the top of the Reese’s cup to form the antlers.
- Cool and set – Let the cookies cool completely in the pan before removing, allowing the chocolate and decorations to fully set.
Variations and Substitutions
Change the cookie dough – Swap the peanut butter cookie dough for chocolate chip or sugar cookie dough for a different flavor base.
Homemade cookie dough – Use your favorite homemade cookie dough instead of store-bought. Scoop 1 tablespoon-sized cookie dough balls into each mini muffin cup for the perfect size.
Use a brownie base – Bake brownie batter in the mini muffin pan instead of cookie dough for a fudgy twist.
Switch the nose – Replace the red M&Ms with cinnamon candies like Red Hots for an alternative nose option.
Tips for Success
- Cutting the pretzels – Use a serrated knife and a gentle sawing motion to cut the pretzels in half. If any break, save them to use in another recipe, like my Christmas Cake Mix Cookies.
- Don’t overbake – Keep an eye on the cookies as they bake; they should just set when you take them out. They’ll continue to cook slightly as they cool in the pan.
- Press the peanut butter cups immediately – Press the Reese’s into the cookies as soon as they come out of the oven while the cookies are still warm.
- Soften the chocolate – Place the cookies back in the oven for about 20 seconds to soften the peanut butter cup chocolate so the candies stick easily.
- Prep ahead – Have your pretzel antlers cut and peanut butter cups unwrapped before you start baking to make decorating quick and seamless.
Storing the reindeer peanut butter cookies
Store the bars in an airtight container at room temperature for 4-5 days, placing a piece of parchment paper between layers to prevent sticking. Do not refrigerate; the candy eyes will bleed, and the M&M noses will become cloudy.
I don’t recommend freezing the cookies as the candy eyes bleed, and the pretzels become stale.
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Peanut Butter Cup Reindeer Cookies
Ingredients
- 1 (16 ounce) package refrigerated peanut butter cookie dough 24 count
- 24 mini Reese’s peanut butter cups unwrapped
- 12 mini pretzels twists
- 24 mini candy eyes
- 24 red mini M&Ms
Instructions
- Preheat your oven to 350°F and lightly grease a 24-count mini muffin pan. Cut the mini pretzels in half to create antlers.
- Roll each portion of the peanut butter cookie dough into a ball and place it in the prepared mini muffin pan. Bake for 8-10 minutes, or until the edges are just set.
- Remove the cookies from the oven and immediately press a mini Reese’s peanut butter cup into the center of each cookie. Place the pan back in the oven for 20-30 seconds to soften the chocolate on top of the cups. Once softened, press a red candy onto the center for the nose and add candy eyes above it.
- While the chocolate is still soft, gently press the pretzel halves into the sides of the Reese’s cup to form the antlers.
- Let the cookies cool completely in the pan before removing, allowing the chocolate and decorations to fully set.
Notes
- Store the bars in an airtight container at room temperature for 4-5 days, placing a piece of parchment paper between layers to prevent sticking. Do not refrigerate as the candy eyes will bleed and the M&M noses will become cloudy.
- I don’t recommend freezing the cookies as the candy eyes will bleed and the pretzels will become stale.
Nutrition
Disclaimer: Nutrition information is estimated based on automated calculations and should be considered as an approximation. These estimates are provided as a courtesy. Please use your own brand’s nutritional values to verify accuracy.