Prepare three baking sheets with parchment paper and set aside.
In a microwave safe bowl, melt the black candy melts in 30 second increments, stirring frequently in between. Continue until chocolate is fully melted and smooth.
1 cup black candy melts
Pour the melted candy into a piping bag fitted with a small round decorating tip.
Make the reindeer antlers by piping the black candy melts onto a lined baking sheet. Start by making a ‘Y’ and then making another ‘Y’ underneath it, slightly overlapping the first one. Make enough antlers, so each cookie has two each, then set aside to harden or refrigerate.
Using a double boiler, melt the dark chocolate candy melts on low heat, stirring frequently, until smooth. You can also microwave the wafers using the same method as above. You’ll just want to work in small batches as these chocolates do not always reheat well and may start to clump.
20 ounces Ghirardelli dark chocolate melting wafers
Take a peanut butter cookie and fully submerge it into the melted chocolate, making sure that it’s evenly coated. Lift it out with a fork and lightly tap it on the edge of the pot a few times to remove the excess.
24 Nutter Butter cookies
Transfer cookie to the lined baking sheet, then repeat with a couple more Nutter Butters, working in small batches.
Add two sugar pearls for the eyes and a red M&M for the red noses (or you can give them brown candy noses with a brown M&M). Then carefully remove two antlers from the parchment paper and place them onto the reindeer, slightly higher than the eyes.
Black sugar pearl sprinkles, 24 Red and brown M&Ms
Repeat the steps with the remaining cookies, then place the baking sheets into the refrigerator for 10 minutes or until fully set.