Reindeer Nutter Butter Cookies
These Reindeer Nutter Butter Cookies are dipped in silky milk chocolate and decorated with pretzel antlers, candy eyes, and bright red M&M noses that make everyone smile. They come together in about twenty minutes with no oven, no stress, just pure holiday fun.
These are especially popular from late November through December for Christmas parties, cookie exchanges, and “decorate together” afternoons.
They pair beautifully with simple hot cocoa, or add them to a no-bake dessert board with easy Oreo cookie balls for holiday platters, a jar of spiced Christmas jam for gifting and brunch boards, and a pitcher of blood orange cranberry wine sangria for festive parties for an easy holiday spread.
Reindeer Nutter Butter Cookies Are Kid Friendly!
You can easily turn this recipe into a whole afternoon activity. Put on some Christmas music, set out bowls of toppings, and let everyone build their own little herd. It’s simple enough for little hands, fun enough for teens, and guaranteed to spark a few laughs along the way. They also make the perfect classroom or office treat because they travel well and don’t crumble like traditional cookies. They hold up beautifully on a dessert platter or tucked into a cookie tin with festive tissue paper.
Ingredients
- Nutter Butter sandwich cookies – they hold shape well for dipping
- Milk chocolate melting wafers – use to set quickly and smoothly
- Edible candy eyes
- Mini pretzels (broken into antlers)
- Mini Reese’s cups
- Red M&M’s – for a classic red nose that instantly reads as Rudolph
See recipe card for quantities.
Get Ready To Assemble!
Make the antlers. Gently break mini pretzels in half. Try to keep the curves intact so they look like antlers.
Melt the chocolate. Place the melting wafers in a microwave safe bowl and heat in 30 second intervals, stirring after each one until the texture is smooth and creamy.
Dip each cookie. Use a fork to lower each Nutter Butter into the melted chocolate. Let the excess drip off before setting it on parchment paper.
Decorate while wet. Quickly press two candy eyes near the top, then add a mini Reese’s cup toward the bottom for the snout. Dip a red M&M in chocolate and press it on the Reese’s cup for the nose.
Attach the antlers. Dip the ends of two pretzel halves in a little melted chocolate and stick them to the top sides of the cookie.
Let them set. Leave the cookies on the parchment until the chocolate hardens, about ten minutes at room temperature.
Pro Tip: Work assembly-line style, dip 3–4 cookies, then decorate before the coating firms.
Tips & Variations
- Use melting wafers rather than chocolate chips for a glossy, smooth coating.
- If the chocolate starts to thicken while you’re working, warm it again for ten seconds.
- Allow dipped cookies to sit on parchment for 1–2 minutes before adding antlers to reduce sliding.
Substitutions
- Chocolate: Dark or white melting wafers also work; white gives a cute “polar reindeer” look. Check out my White Chocolate Nutter Butters for Halloween!
- Nose: Any round red candy (Sixlets, red jelly beans) can sub for M&M’s.
- Peanut-free: Use peanut-free sandwich cookies and chocolate buttons in place of mini cups; label clearly for guests.
- Gluten-free: Choose gluten-free sandwich cookies and pretzels.
Variations
- Sparkly Snow Reindeer: Dust with sanding sugar before set.
- Salty-Sweet Crunch: Use pretzel sticks as “twiggy” antlers.
- Mini Reindeer Bites: Cut cookies in half before dipping for bite-size treats.
Equipment
- Microwave-safe bowl and heatproof spatula
- Fork or dipping tool
- Parchment-lined sheet pan
- Small tweezers (optional) for precise candy placement
Note: Thinner metal sheet pans chill faster in the fridge, setting chocolate more quickly; stoneware retains heat and slows setting.
Storage and Gift Ideas
Once the chocolate has set, stack the cookies between sheets of parchment paper in a tin or airtight container. They stay fresh for a week and look adorable when packaged for gifts.
If you want to spread some cheer, tuck them into clear cellophane bags tied with ribbon and a little holiday tag that says “From our herd to yours.” They’re sweet enough to give as teacher gifts, neighbor treats, or part of a cookie exchange.
Reindeer Nutter Butter FAQs
Can I temper real chocolate instead of using melting wafers?
Yes, temper for shine and snap. Melting wafers are simply easier for a kid-friendly project.
Why are my antlers sliding off?
Let the coating firm for a minute on the tray, then attach; or add a small extra “dot” of melted chocolate as glue.
How do I keep fingerprints off the coating?
Handle edges with a fork or nitrile gloves once set.
too busy to make it?
pin it for later to your favorite pinterest board
Reindeer Nutter Butter Cookies (No Bake)
Equipment
Ingredients
- 12 Nutter Butter sandwich cookies
- 10 oz milk chocolate melting wafers
- 24 edible candy eyes
- 20 mini pretzels includes extra in case some break
- 12 mini Reese’s cups
- 12 to 14 red M&M’s
Instructions
- Break the mini pretzels in half to create two antlers per cookie; set aside.
- In a microwave-safe bowl, melt the milk chocolate wafers in 30-second bursts, stirring between each, until smooth.
- Dip each Nutter Butter to fully coat; lift with a fork and gently tap to remove excess.
- While still wet, place two candy eyes near the top of the cookie.
- Set a mini Reese’s cup (flat side down) toward the lower half, then dip a red M&M in melted chocolate and press onto the cup for the nose.
- Dip the cut ends of two pretzel halves in chocolate and press onto the sides to form antlers.
- Let cookies sit until the chocolate is firm, about 10 minutes.
Notes
- Work assembly-line style (dip 3–4 cookies, then decorate) so the coating doesn’t firm before you attach pieces.
- If antlers slide, wait 1–2 minutes after dipping before placing them
Storage
- Store in an airtight container in a cool spot or the fridge; separate layers with parchment. Best within 2–3 days.
- Freezing not recommended (pretzels soften).
