Beat together the butter and peanut butter in a large bowl with a hand held mixer till soft and fluffy. Do not over beat. Add the sugars, the egg, milk and vanilla extract and beat till combined, scraping the sides occasionally.

Whisk together the flour, baking soda and baking powder in another bowl and beat in as much of the flour mixture as you can and then stir in the remaining flour. Using your fingers, mix everything together but don't over work the dough. Wrap the dough in cling wrap and chill for about an hour to make it easy to handle.

Pinch off bits of the dough and shape into 1" balls. Pinch the bottom of the ball slightly to form the "chin" and then gently flatten with your hand to make a "reindeer face" shape. Place the cookies about 2" apart on a lightly greased or parchment lined baking tray. You can refrigerate them for 10 to 15 minutes before baking if you like.

Bake at 190C (375F) for about 7 to 8 minutes, until they have set and are just beginning to brown. They will be soft when taken out of the oven. Take the cookies out and immediately gently press two brown candy balls for the "eyes" and a red coloured (or any colour) Gem/ Smarties/ M&M for the "nose". If you'ree using pretzel bits for the "antlers" then push them gently into the top of the cookies. Otherwise let them cool first (see below) if using whole mini pretzels.

Let them cool for about 5 minutes on the baking sheet. Transfer them onto a wire rack and let them cool completely. Then melt a little chocolate (about a couple of tablespoons of finely chopped chocolate) and use it to "glue" two mini pretzels each on the "head" of each cookie to make the "antlers".

Store the cookies in a single layer in an airtight tin. These cookies are a bit delicate as the u201cantlers can fall off easily.