Ingredients
Scale
- 3/4 cup peanut butter
- 1 1/4 cup firmly packed brown sugar
- 1/2 cup shortening
- 3 tablespoons milk
- 1 tablespoon vanilla extract
- 1 egg
- 1 3/4 cup all-purpose flour
- 3/4 teaspoon baking soda
- 3/4 teaspoon salt
- Chocolate-covered mini pretzels (for antlers)
- Mini brown M&Ms (for eyes)
- Regular-sized red M&Ms (for nose)
Instructions
- Preheat your oven to 375°F (190°C).
- In a large mixing bowl, combine brown sugar, peanut butter, shortening, milk, and vanilla extract.
- Use an electric mixer or whisk to beat the mixture at medium speed until well blended.
- Add the egg and beat until just blended.
- In a separate bowl, mix together flour, baking soda, and salt.
- Slowly add the dry mixture to the creamed mixture at low speed, mixing just until blended.
- Form the dough into 1-inch balls. Pinch the bottom slightly to form a point and gently flatten each ball.
- Place the cookies about 2 inches apart on a greased cookie sheet.
- Bake for 7 to 8 minutes until set or just beginning to brown.
- Remove from oven and immediately press two mini pretzels into the tops for antlers, two mini brown M&Ms for eyes, and one red M&M for the nose.
- Cool for 2 minutes on the baking sheet before transferring to a wire rack to cool completely.
Notes
Store cookies in an airtight container at room temperature for up to a week. They can also be frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 8 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 10mg
Keywords: holiday cookies, peanut butter cookies, festive baking