1/2 cup unsalted butter softened
1/2 cup packed light brown sugar
1/4 cup granulated sugar plus 1/2 cup for coating
1 large egg at room temperature
3/4 cup creamy peanut butter
1 teaspoon pure vanilla extract
1-1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
24 Hershey’s Kisses unwrapped
24 small pretzel twists broken in half
Red and brown M&M's candies
Small candy eyeball sprinkles

1/2 cup unsalted butter softened 1/2 cup packed light brown sugar 1/4 cup granulated sugar plus 1/2 cup for coating 1 large egg at room temperature 3/4 cup creamy peanut butter 1 teaspoon pure vanilla extract 1 -1/4 cups all-purpose flour 1/2 teaspoon baking soda 1/4 teaspoon salt 24 Hershey’s Kisses unwrapped 24 small pretzel twists broken in half

Preheat the oven to 375°F (190°C) and line two large baking sheets with parchment paper.

In a large bowl, beat the softened butter, brown sugar, and 1/4 cup granulated sugar together on medium-high speed until creamy, about 2 minutes.

Add the egg, peanut butter, and vanilla extract. Beat on high speed until fully combined, scraping down the sides of the bowl as needed.

In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Avoid overmixing.

Place the remaining 1/2 cup of granulated sugar in a small bowl. Roll the dough into 1-tablespoon-sized balls, then roll each ball in the sugar to coat. Arrange the dough balls 2 inches apart on the prepared baking sheets.
Bake for 9-11 minutes, or until the edges are lightly golden. The cookies will appear soft and puffy.

Immediately press a Hershey’s Kiss into the center of each cookie. While the cookies are still warm, press two pretzel halves into the top for antlers, press one red or brown M&M for the nose into the center of the Hershey's Kiss, and place two candy eyeballs above the nose.
24 Hershey’s Kisses, 24 small pretzel twists, Red and brown M&M's candies, Small candy eyeball sprinkles
Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Enjoy!
Storage :
Store: Keep cookies in an airtight container at room temperature for up to 1 week.
Reheat: Warm cookies in the microwave for 10 seconds to soften.
Freeze: Freeze baked cookies (without decorations) for up to 2 months; thaw and decorate before serving.
Make ahead: Prepare the dough up to 2 days ahead and refrigerate tightly covered until ready to bake.
Tips:
Let cookies cool slightly before decorating to prevent chocolate from melting too much.
To help candies stick, slightly reheat cookies for a minute after adding the Hershey’s Kiss.
Break pretzels gently to create even antlers.
Mix red and brown M&M’s for a full batch of reindeer faces.

These soft, chewy Reindeer Peanut Butter Cookies are a fun and festive holiday favorite. Decorate them with pretzels, candy eyes, and M&M noses for a Rudolph-inspired Christmas treat that everyone will love.
Prep Time 15 minutes mins
Cook Time 10 minutes mins
Total Time 25 minutes mins