Peanut Butter Reindeer
Yield
24 servingsPrep
10 minCook
10 minReady
1 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| cookies | |||
| 1 | package |
peanut butter cookie mix
|
* |
| 1 | each |
eggs
|
|
| 2 | teaspoons |
all-purpose flour
|
|
| Assorted decorations | |||
| 1 | x |
chocolate chips (semi-sweet)
|
*
|
| 1 | x |
vanilla milk chips
|
* |
| 1 | x |
chocolate chips (semi-sweet)
candy-coated |
*
|
| 1 | x |
colored sprinkles
|
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| cookies | |||
| 1 | package |
peanut butter cookie mix
|
* |
| 1 | each |
eggs
|
|
| 1E+1 | ml |
all-purpose flour
|
|
| Assorted decorations | |||
| 1 | x |
chocolate chips (semi-sweet)
|
*
|
| 1 | x |
vanilla milk chips
|
* |
| 1 | x |
chocolate chips (semi-sweet)
candy-coated |
*
|
| 1 | x |
colored sprinkles
|
* |
Directions
- FOR COOKIES, combine cookie mix, contents of peanut butter packet from Mix and egg in large bowl. Stir until thoroughly blended.
Form dough into ball.
Place flour in jumbo (15x13 inch) resealable plastic bag.
Place ball of dough in bag.
Shake to coat with flour. Place dough in center of bag (do not seal).
Roll dough with rolling pin out to edges of bag.
Slide bag onto baking sheet.
Chill in refrigerator at least 1 hour.
- Preheat oven to 375℉ (190℃)F. Use scissors to cut bag down center and across ends.
Turn plastic back to uncover dough.
Dip reindeer cookie cutter in flour.
Cut dough with reindeer cookie cutter.
Dip cookie cutter in flour after each cut.
Transfer cut-out cookies to ungreased baking sheets using floured pancake turner.
Decorate each reindeer as desired.
Bake at 375℉ (190℃)F for 5 to 7 minutes or until set but not browned.
Cool 2 minutes on baking sheets.
Remove to cooling racks. Cool completely.
Store between layers of waxed paper in airtight container.
Makes about 2 dozen cookies.
TIP: Reroll dough by folding plastic back over dough.
