Nutter Butter Reindeer
Rudolph fans, this one’s for you! These Nutter Butter Reindeer are an easy no-bake treat that’s almost too cute to eat. The peanut shape of a Nutter Butter makes the perfect reindeer face, and with some melted chocolate, pretzel antlers, and a bright red candy nose, you’ve got an adorable Christmas cookie pop that kids go crazy for.
Why You’ll Love this Recipe
Ingredients
PRO TIP
Break your pretzels before you start dipping. Not every piece will break perfectly, so give yourself extras to work with. You want pieces that look like little antlers!
Ingredient Notes
- Nutter Butter cookies: The peanut shape is perfect for a reindeer face. The smaller end becomes the nose area and the larger end holds the antlers.
- Dark chocolate candy melts: I use Wilton brand, but any chocolate candy melts will work. You want dark brown to look like reindeer fur! You can also use milk chocolate chips with a teaspoon of coconut oil if that’s what you have on hand.
- Pretzel twists: You’ll break these into pieces to create the antlers. Don’t stress about getting them perfect. Wonky antlers look more realistic anyway!
- Candy eyeballs: Look for small candy eyeballs in the baking aisle. Wilton makes great ones in various sizes.
- Red candy nose: I used Cherry Sours, but red M&M’s or any small round red candy works perfectly for that Rudolph nose.
How to Make Nutter Butter Reindeer
For the ingredient list with measurements, full instructions, printable recipe, and additional notes, please scroll down to the recipe card.
Recipe FAQs
Absolutely! Skip the stick step and lay the decorated cookies flat on parchment paper. They’re just as cute without the sticks.
Yes! Add a teaspoon of coconut oil to help them melt smoothly and set with a nice shine.
Make sure you’re pressing them into the chocolate while it’s still wet. If the chocolate has already started to set, the antlers won’t stick. You can also dab a little extra melted chocolate on the pretzel ends before pressing them in.
Expert Tips
Storage instructions
Store: Keep in an airtight container at room temperature for up to 5 days.
Freeze: These can be frozen for up to 3 months. Place in an airtight container with parchment paper between layers.
Do not refrigerate: The humidity in the refrigerator can cause the chocolate coating to become sticky or develop condensation.
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Nutter Butter Reindeer
Equipment
- 12 candy sticks or lollipop sticks
Ingredients
- 12 Nutter Butter cookies
- 1 cup (6oz, 175g) dark chocolate candy melts
- 24 candy eyeballs
- 12 small round red candies, Cherry Sours or red M&M’s
- 12 pretzel twists, broken into pieces for antlers
Instructions
- Break pretzel twists into pieces to create antlers. Set aside, keeping the best-looking pieces for decorating.
- Gently twist each Nutter Butter cookie to separate the halves. Dip one end of a candy stick (about 1-1.5 inches) into melted chocolate and press it into the peanut butter filling. Place the other half on top and press together. Let stand 10 minutes to set.
- Melt dark chocolate candy melts in a microwave-safe bowl at 50% power for 1 minute. Stir, then continue heating in 30-second intervals until smooth.
- Using the stick as a handle, dip the entire cookie into the chocolate, coating all sides. Tap off any excess and place on parchment paper.
- While the chocolate is still wet, press two pretzel pieces into the top of the cookie for antlers. Add two candy eyeballs below the antlers and a red candy at the bottom for the nose. Let stand 10 minutes to fully set.
Notes
- Store in an airtight container at room temperature for up to 5 days.
Nutrition
