Rein-Dear Cookies

These cookies are as fun to eat as they are to make. If peanut allergies are a worry, switch out the peanut butter dough with a gingersnap one.

Marissa Rothkopf Bates

Ingredients

1 3/4 cups all-purpose flour		3/4 cup smooth peanut butter
1 teaspoon baking soda		1 teaspoon vanilla
1/4 teaspoon salt		1 large egg
1/2 cup (1 stick) unsalted butter, softened		Small pretzels
3/4 cup light brown sugar		Chocolate chips
1/4 cup granulated sugar, plus more for flattening cookies		Red or green candy-coated chocolates (such as M&M's)

Prep: 20 min Total:

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1
Preheat the oven to 375 degrees F. Butter two cookie sheets or line them with parchment paper and set aside.
2
Whisk together flour, baking soda and salt in a small bowl and set aside.
3
Using an electric mixer on medium speed, cream the butter, brown sugar, granulated sugar, peanut butter and vanilla in a large bowl. Beat until light and fluffy, 2 to 3 minutes, scraping down the bowl a few times.
4
Add the egg and mix until just blended. Scrape down bowl again.
5
Add the dry ingredients on low speed and mix until just blended. Scrape down bowl and blend until smooth.
6
Roll teaspoon-size mounds of dough into balls and place 3 inches apart on baking sheets. Dip a flat-bottomed water glass into a small bowl of granulated sugar and flatten dough balls to make 1/2-inch-thick round cookies.
7
Gently stick two pretzels into the dough at the top of each cookie to make antlers. Use two chocolate chips for eyes and a red or green M&M near the bottom for the nose.
8
Bake 8 to 10 minutes, or until cookies are light gold in color. Let cool on the baking sheet for 2 minutes, then carefully transfer to a rack to cool completely.

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