Peanut Butter Rudolph Reindeer Recipes

RUDOLPH PEANUT BUTTER REINDEER COOKIES

Steps:

• Preheat oven to 375°F. Line baking sheet pans with parchment paper.
• Wet Ingredients: Using hand mixer or in a mixer with a beater blade, mix together peanut butter, butter, and brown sugar until fluffy. Reduce speed to medium and mix in egg and vanilla extract until combined.
• Dry Ingredients: In another bowl, whisk together flour, baking powder and salt until well combined, about 20 seconds. Stir into peanut butter mixture until combined.
• Roll dough into 1 1/2" balls and place on lined sheet pan 2" apart. Flatten the balls slightly.
• Bake for 8-10 minutes or until edges are just lightly browned. Remove from oven and immediately place eyes, noses, and antlers into cookies. Allow to cool for 5 minutes, then transfer to a wire rack to finish cooling.

PEANUT BUTTER RUDOLPH REINDEER COOKIES

Steps:

• Heat oven to 375ºF. Line two baking sheets with parchment.
• In a large mixing bowl, beat together butter, peanut butter and sugars on medium speed until light, about 2 minutes.
• Add egg and vanilla 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 chocolate chips for eyes and 2 pretzel pieces on top for antlers. Transfer cookies on sheets to a wire rack and let cool completely.
• Alternatively melt chocolate chips and use a bamboo skewer dipped in melted chocolate to draw eyes on the cooled cookies.

PEANUT BUTTER RUDOLPH REINDEER COOKIES

Steps:

• Heat oven to 375 degrees and place rack in center.
• Grease two baking sheets.
• In large mixer bowl, beat together butter, peanut butter, and sugars on medium speed until light, about 2 minutes.
• Add egg and vanilla 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 baking sheets.
• Bake, one sheet at a time, until just set and bottoms are golden, 8-10 minutes.
• For each cookie, immediately place 1 red M&M or cherry half in center for nose, 2 chocolate chips for eyes, and 2 pretzel pieces on top of cookie for antlers.
• Transfer cookies on sheets to a wire rack and let cool completely.

PEANUT BUTTER REINDEER

Steps:

• Heat oven to 350°F.
• Beat margarine, peanut butter, sugars, and egg thoroughly.
• Mix all dry ingredients (except pretzels and M&Ms) together and blend into margarine mixture.
• Roll dough into 24 large balls approximately 1 and 1/4" in diameter, and 24 smaller balls approximately 1" (a little less) in diameter.
• Position one small ball under one large ball on a cookie sheet, then lightly press down and together to form shape of reindeer.
• Press 2 pretzels into the top ball for antlers; add candy pieces for nose and eyes.
• Bake for 10-12 minutes.
• Remove and let cool.
• Ideas: Red nose for Rudolph, brown for everyone else, and arrange in front of toy sled for edible centerpiece on kids' table.

REINDEER COOKIES

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Beat butter, sugar, peanut butter, eggs, vanilla extract, and salt together in a bowl until smooth and creamy. Stir flour and baking soda into creamed butter mixture until well incorporated.
• Roll dough into 36 balls. Flatten each ball and shape into an upside-down triangle. Press two pretzels into the two top corners of each triangle for the antlers. Press two chocolate chips into the center of each triangle for the eyes, and one chocolate chip or M&M on the bottom of the triangle for the nose. Arrange cookies on baking sheets.
• Bake in the preheated oven until cookies are golden brown, 10 to 15 minutes.

PEANUT BUTTER REINDEER COOKIES

Steps:

• Heat oven to 375°F (if using dark or nonstick cookie sheet, heat oven to 350°F). In large bowl, beat peanut butter, butter, granulated sugar and brown sugar with electric mixer on medium speed until light and fluffy. Beat in egg. Stir in flour and baking powder.
• For each cookie, shape 1-inch ball of dough into triangle shape about 1 1/2 inches long. On ungreased cookie sheet, place 2 pretzel twists about 1 inch apart to look like antlers; press top of dough triangle gently into pretzels. Repeat with remaining dough and pretzels.
• Bake 5 to 10 minutes or until edges just begin to brown. Immediately press 2 chocolate chips for eyes and 1 cinnamon candy for nose onto each cookie. Let stand 2 minutes; remove from cookie sheet to wire rack. Cool completely, about 30 minutes.