Every Christmas, I love making cookies that feel whimsical and nostalgic, and these Reindeer Peanut Butter Blossom Cookies always bring out the festive spirit in my kitchen.

They’re soft, rich, peanut buttery, and decorated to look like adorable little reindeer with chocolate noses, candy eyes, and pretzel antlers.

Not only are they delicious, but they’re also incredibly fun to make with kids or for holiday gatherings.

These cookies take the classic peanut butter blossom and turn it into a playful Christmas treat that photographs beautifully — perfect for gifting, sharing, and of course, pinning on Pinterest.

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Recipe Highlights

These Reindeer Peanut Butter Blossom Cookies combine the creamy sweetness of peanut butter cookies with charming Christmas decorations, turning every bite into holiday magic.

They’re soft and chewy on the inside, lightly crisp on the edges, and topped with melty chocolate that gives them their iconic blossom center.

These cookies also have amazing visual appeal — something Pinterest audiences absolutely love — making them perfect for holiday dessert boards, cookie tins, school parties, and festive baking days.

And these come together quickly, require simple ingredients, and hold their shape beautifully for decorating.

  • Adorable reindeer design that is perfect for Christmas parties and gifting.
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  • Soft, chewy, peanut-buttery cookies with a rich chocolate center.
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  • Only simple pantry ingredients needed — no chilling required.
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  • Kid-friendly decorating that makes the baking fun and memorable.
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  • Perfect for Pinterest-friendly Christmas cookie boards.

Ingredient Notes

Peanut Butter (creamy): The base flavor of the cookie — creamy peanut butter gives a smooth texture and classic flavor.

Unsalted Butter: Adds richness and softness without adding extra salt.

Granulated Sugar: Sweetens the dough and helps create lightly crisp edges.

Brown Sugar: Adds moisture and chewiness, plus a deeper caramel flavor.

Large Egg: Binds the dough and keeps the cookies soft.

Vanilla Extract: Enhances the warm flavor of the peanut butter.

All-Purpose Flour: Creates structure and stability for shaping the cookies.

Baking Soda: Helps the dough rise and form the perfect blossom shape.

Salt: Balances the sweetness and enhances the peanut butter flavor.

Hershey’s Kisses (milk chocolate): The signature blossom center and the “reindeer nose.”

Mini Pretzels: Used to create the reindeer’s antlers.

Candy Eyes: Adds the adorable finishing touch to each reindeer face.

How to Make My Reindeer Peanut Butter Blossom Cookies

Step 1 — Preheat and Prepare: Preheat your oven to 350°F and line your baking sheets with parchment paper.

Step 2 — Cream the Butter and Sugars: Beat the butter, granulated sugar, and brown sugar together until light and fluffy, about two to three minutes.

Step 3 — Add Peanut Butter, Egg, and Vanilla: Mix in the creamy peanut butter, then add the egg and vanilla extract until fully combined.

Step 4 — Add Dry Ingredients: Whisk the flour, baking soda, and salt together in a separate bowl. Add to the wet mixture and mix until a soft dough forms.

Step 5 — Roll and Bake: Scoop tablespoon-sized dough balls, roll them smooth, and place them on the baking sheet. Bake for eight to ten minutes, or until lightly golden.

Step 6 — Add the Chocolate Kiss: Immediately press a chocolate kiss into the center of each warm cookie.

Step 7 — Decorate as a Reindeer: Press two mini pretzels into the tops for antlers, then place two candy eyes under the pretzels and let the kiss act as the “reindeer nose.”

Step 8 — Cool Completely: Let the cookies set completely so the chocolate firms up before serving.

Serving Suggestions

  • Serve on a festive Christmas dessert board.
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  • Add to holiday cookie tins or gift boxes.
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  • Pair with hot cocoa, coffee, or cold milk.
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  • Use as edible place cards for Christmas dinner.

Tips for the Best Reindeer Peanut Butter Blossom Cookies

For the softest, chewiest cookies, avoid over-baking — they will continue to firm up as they cool.

Make sure to press the chocolate kiss into the cookie immediately after baking so it melts slightly and adheres well.

When adding pretzel antlers and candy eyes, do so while the cookie is still warm enough for them to stick, but not too hot that they slide.

If your kitchen is warm, chill the cookies for a few minutes after decorating to help the chocolate set perfectly.

Reindeer Peanut Butter Blossom Cookies Recipe
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Reindeer Peanut Butter Blossom Cookies Recipe

Recipe by JoanneCourse: DessertCuisine: AmericanDifficulty: Easy
Servings

24

cookies
Prep time

15

minutes
Cooking time

10

minutes
Calories per cookie

135

kcal

Ingredients

  • ½ cup unsalted butter, softened

  • ½ cup granulated sugar

  • ½ cup brown sugar, packed

  • ½ cup creamy peanut butter

  • 1 large egg

  • 1 teaspoon vanilla extract

  • 1 and ½ cups all-purpose flour

  • 1 teaspoon baking soda

  • ½ teaspoon salt

  • 24 Hershey’s Kisses

  • 48 mini pretzels (for antlers)

  • 48 candy eyes

Directions

  • Preheat the oven to 350 degrees Fahrenheit and line two baking sheets with parchment paper.
  • Beat the butter, brown sugar, and granulated sugar together until creamy and pale.
  • Add the peanut butter and mix until fully incorporated.
  • Add the egg and vanilla extract and mix until smooth.
  • In a separate bowl, whisk together the flour, baking soda, and salt.
  • Add the dry ingredients to the wet mixture and mix on low until a soft dough forms.
  • Scoop the dough into tablespoon-sized balls and roll them smoothly.
  • Place the dough balls on the baking sheet two inches apart.
  • Bake for eight to ten minutes or until the edges are lightly golden.
  • Immediately press a chocolate kiss into the center of each cookie.
  • Add two pretzels at the top for antlers and gently press two candy eyes beneath them.
  • Let the cookies cool completely before storing or serving.

Notes

  • Use creamy peanut butter, not natural peanut butter.
  • You can use red M&M candies instead of chocolate kisses for Rudolph noses.
  • If the pretzels won’t stick, dab a little melted chocolate underneath.
  • Chill the dough for twenty minutes if your cookies spread too much.

Storage & Warming Instructions

  • Store in an airtight container at room temperature for up to five days.
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  • Freeze undecorated cookies for up to three months, adding decorations after thawing.
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  • Freeze fully decorated cookies in a single layer for up to one month.
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  • Warm in the microwave for five to seven seconds to soften before serving.
Reindeer Peanut Butter Blossom Cookies Recipe