Rudolph Peanut Butter Reindeer Cookies Recipes

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.

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.

RUDOLPH PEANUT BUTTER COOKIES RECIPE

Steps:

• Preheat oven to 350.
• Break pretzels into pieces to use as antlers.
• Cream together peanut butter, butter, sugar and brown sugar until smooth.
• Add egg and vanilla and beat until smooth.
• Whisk together flour, baking soda and salt in a separate bowl.
• Slowly add dry ingredients to the creamed mixture, beating until incorporated.
• Roll into 1/2-3/4" balls and place on cookie sheet several inches apart.
• Sprinkle with sugar and gently make an indentation slightly off the center of each cookie.
• Bake 12-14 minutes.
• Place an M&M in the indentation of each cookie.
• Insert 2 mini chocolate chips (pointy side down) above the M&M to be the eyes.
• Insert 2 pretzel pieces to resemble antlers. If the antlers won't stick, place some chocolate chips in a sandwich bag and microwave 30 seconds and knead until soft. Clip the very tip of the corner and pipe onto cookie to act as glue.

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 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.