Peanut Butter Rudolph Reindeer Cookies Recipes

RUDOLPH PEANUT BUTTER COOKIES

Steps:

• Break pretzels into pieces to use as antlers.
• Preheat oven to 350.
• 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 be the 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.

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 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.

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.

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.

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.

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.

RUDOLPH PEANUT BUTTER COOKIES

Steps:

• Preheat oven to 375 degrees F. Line baking sheet with parchment paper or silicone liner.
• Cream together the shortening, peanut butter and sugars in a large mixing bowl at medium speed until light and fluffy. Beat in the egg, milk and vanilla.
• In a separate medium bowl, whisk together the flour, baking soda and salt. Add to the butter mixture and blend until combined. Scoop dough into 1-inch balls onto the baking sheet. Bake on center rack for 8 to 10 minutes.
• Remove from the oven and immediately place 1 red M&M on the center of each cookie, 2 chocolate chips as eyes, and 2 pretzel pieces as antlers. Allow to cool completely on baking sheet set on wire rack. Repeat with remaining dough and candy.
• Best served within 2 days.
• Source: Inspired from The Ladies Journal

REINDEER COOKIES

Steps:

• In a mixing bowl cream together butter, shortening, peanut butter, ½ cup granulated sugar, and brown sugar until light and fluffy, about 2 minutes.
• Add and eggs, mixing after each addition. Mix in the vanilla.
• In a separate bowl whisk together flour, baking soda, and salt.
• Stir dry ingredients into the wet ingredients and mix gently to combine. Don't over-mix. The dough will be very soft. Refrigerate for at least 30 minutes, or up to 3 days.
• Preheat oven to 375 degrees F.
• Line a cookie sheet with parchment paper.
• Scoop dough into large balls and roll them into an oval shape. Place on prepared baking sheet. Bake for 9-12 minutes until set and no longer glossy looking.
• Remove from oven. Press pretzels into the top of the cookie, for the ears. Press a rolo into the center, for the nose. Add two candy eyes, or chocolate chips for the eyes. Place a dot of frosting in the center of the rolo to secure a red m&m candy on top, for the nose. Allow to cool on baking sheet. then transfer to cooling rack.

PEANUT BUTTER REINDEER COOKIES

Steps:

• Preheat oven to 375°F. Line baking sheet pans with parchment paper.
• In a mixer with a beater blade, mix together butter, peanut butter, and brown sugar until fluffy. Reduce speed to medium and mix in egg and vanilla extract.
• In another bowl, whisk together flour, baking powder and salt for 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. Immediately place eyes, noses, and antlers into cookies. Allow to cool for 5 minutes, then transfer to a wire rack to finish cooling.