Nutter Butter Reindeer Cookies Recipe — Festive Peanut Butter Treats

Nutter Butter Reindeer Cookies are simple no‑bake holiday treats made from Nutter Butter sandwich cookies, mini pretzels and a few small candies. They come together in minutes and make a festive addition to cookie trays, classroom parties, or holiday gatherings.

If you want quick, no‑bake Christmas cookies that still look charming, these reindeer Nutter Butters are a perfect choice. They require minimal prep and no oven time, so they’re excellent for busy holiday days or when little helpers want to join in.

Start with store‑bought peanut butter sandwich cookies, add broken pretzel pieces for antlers, candy eyes and a red candy nose, and secure everything with melted chocolate. The result is an adorable, easy-to-make cookie that’s ideal for festive trays and parties.

Ingredients

Gather these five simple ingredients — all are widely available at grocery stores:

• Nutter Butter sandwich cookies (12)
• Mini pretzels (12, to break into halves)
• Candy eyes (about 24)
• Mini red candies for noses (12)
• Chocolate chips (¼ cup, for melting)

How to Make Nutter Butter Reindeer Cookies

Set up a workspace with a sheet or plate lined with wax or parchment paper for the finished cookies. Have all candies and tools ready so assembly moves quickly once the chocolate is melted.

To make antlers, break each mini pretzel in half. Pretzels can be tricky to split evenly; to make a clean break, score a shallow cut in the center with a knife, then snap along that line. Each half will form one antler.

Melt the chocolate chips in 30‑second intervals in the microwave, stirring between each interval until smooth. Alternatively, melt over a double boiler on the stove. Keep the chocolate warm enough to act as an adhesive but not so hot that it melts your candies.

To assemble, use a toothpick dipped in the melted chocolate to apply small dots where needed. Press a pretzel half into the top of each cookie to form antlers, using the chocolate to hold it in place. Position the antlers close to the cookie edge so they stay secure.

Next, attach the eyes and nose. Apply a tiny dab of chocolate to the back of each candy eye and place them beneath the pretzel antlers in the cookie’s grooves. Use a mini red candy for the nose, pressing it into the lower groove with a bit of chocolate to secure it.

Repeat until all cookies are decorated. Chill the assembled cookies in the refrigerator for a short time to let the chocolate set quickly. Once firm, they’re ready to serve.

Variations

These cookies are very adaptable. Try coating the cookies in colored candy melts for a different look, or dip the pretzels in chocolate before attaching them for a coated antler style. You can also pipe features with melted chocolate instead of using candy pieces.

For eyes, mini chocolate chips work well if you don’t have candy eyes. For noses, red M&M’s or Red Hots are classic choices; brown or white mini M&M’s create non‑Rudolph reindeer. Use pretzel sticks for longer, more dramatic antlers if desired.

How to Store

Store finished cookies in an airtight container. After assembly, refrigerate briefly so the chocolate firms up, then you can keep them at room temperature if your kitchen is cool. If the room is warm, keep them refrigerated to prevent melting.