Every year my friends and I have a holiday cookie exchange. Some years it is a competition, this year it wasn't but still kept up my game. We had a wonderful holiday brunch in our pjs and got to enjoy a variety of cookies with friends. My husband always loves to enjoy the different cookies that I don't normally make. This year I went for a cute/playful cookie, but still made sure it tasted as good as it looked. These are really easy to make and are a play on the traditional peanut butter blossom cookie.
Source: Tara tsp
Yields: 48 cookies
Ingredients:
½ cup unsalted butter, softened
¾ cup peanut butter
⅓ cup granulated sugar
⅓ cup packed light brown sugar
1 large egg
1 tsp vanilla extract
1½ cups all-purpose flour
1 tsp baking soda
½ tsp salt
48 large red M&M candies
96 mini semisweet chocolate chips
Pretzels, broken into 96 1-inch pieces
Directions:
Heat oven to 375ºF. Grease two baking sheets.
In a large mixer bowl beat together butter, peanut butter and sugars on medium speed until light, about 2 min. Add egg and extract; beat until combined. Stir in flour, baking soda and salt until a dough forms. Roll into 1-inch balls and place 1 inch apart on prepared sheets.
Bake, one sheet at a time, until just set and bottoms are golden, 8 to 10 min. For each cookie, immediately place 1 M&M in center for nose, 2 mini chocolate chips for eyes and 2 pretzel pieces on top for antlers. Transfer cookies on sheets to a wire rack and let cool completely. (Can be made ahead. Sore in an airtight container at room temperature, in single layers separated by waxed paper, up to 2 days.)
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