Reindeer Peanut Butter Cookie Pops

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Reindeer Peanut Butter Cookie Pops
  • Prep 55 min
  • Total 3 hr 25 min
  • Servings 28
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These reindeer-shaped peanut butter cookies are made using chocolate candies - a perfect Christmas dessert.
Updated Oct 20, 2014


  • 1/2 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 1/2 cup creamy peanut butter
  • 1/2 cup butter or margarine, softened
  • 1 egg
  • 1 1/2 cups Gold Medal™ all-purpose flour
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • About 56 small pretzel twists
  • About 28 wooden sticks with rounded ends, if desired
  • 1 ounce semisweet baking chocolate
  • 1/2 teaspoon shortening
  • About 56 candy-coated chocolate candies
  • About 28 red candy-coated chocolate candies or red cinnamon candies
Make With
Make With
Gold Medal Flour


  • 1
    In large bowl, beat granulated sugar, brown sugar, peanut butter, butter and egg with electric mixer on medium speed, or mix with spoon. Stir in flour, baking soda and baking powder.
  • 2
    Wrap dough in plastic wrap, leaving ends open. Roll dough into log, about 7 inches long. Pinch along top of log and plastic to form one corner of triangle. Roll log over; pinch again to form second corner. Roll log over; pinch again to form third corner. Straighten sides of log to form a triangular-shaped log. Close ends of plastic wrap; refrigerate at least 2 hours.
  • 3
    Heat oven to 375°F. Unwrap log; cut into 1/4-inch slices. Insert 1 inch of wooden stick into a corner of each cookie. Place slices about 2 inches apart on ungreased cookie sheet. Reshape cookies if necessary. Insert 2 pretzels into top of each cookie slice for antlers. Bake 6 to 8 minutes or until edges are firm. Cool 1 minute; remove from cookie sheet to wire rack. Cool completely.
  • 4
    Line plate with waxed paper. Place chocolate and shortening in small microwavable bowl. Microwave uncovered on Medium (50%) 3 to 4 minutes, stirring after 2 minutes, until mixture is smooth. Dip half of each candy-coated chocolate into chocolate, using tweezers to hold candy. Let dry on waxed paper. Attach chocolate-dipped and cinnamon candies to cookies using melted chocolate mixture (reheat if necessary) for eyes and nose of reindeers. Store in airtight container.


115 Calories, 6g Total Fat, 2g Protein, 17g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Cookie
Calories from Fat
Total Fat
Saturated Fat
Total Carbohydrate
Dietary Fiber
% Daily Value*:
1 Starch; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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