This Rudolph Peanut Butter Cookie Recipe is fun to make and delicious to eat. Use pretzels, mini chocolate chips and M&Ms to create your own Rudolph cookies!
Ask any kid who their favorite reindeer is and chances are that they will answer “Rudolph!” Well, that’s a great choice and is an especially fun one for baking.
With a bright red M&M nose, this Rudolph Peanut Butter Cookie Recipe is easy to identify as Santa’s lead reindeer.
The homemade peanut butter cookie recipe we use for these Rudolph cookies is easy to whip together.
But, if you just want to do the fun part of decorating with your kids, you could start with a refrigerated cookie dough instead.
Even little tots are able to help by placing the chocolate chip eyes and M&M noses in place to make these adorable reindeer cookies! For older kids they can help measure out ingredients and mix up the dough.
If you plan to make a lot of Rudolph Christmas cookies, it’s helpful to get a bag of ALL red M&Ms (which you can get in bulk on Amazon) or you can use a bag of holiday M&Ms and pick out the half that are red instead of green.
Want to make a gluten-free version? Start with this almond flour peanut butter cookies recipe and then continue with our decorating instructions using gluten-free pretzels.
Rudolph Peanut Butter Cookie Recipe
INGREDIENTS 1/2 cup Peanut Butter 1/2 cup Butter 1/2 cup Sugar 1/2 cup Brown Sugar 1 tsp Vanilla 1 Egg 1 1/3 cup Flour 1 tsp Baking Soda 1/2 tsp Salt 48 Red M&M’s 96 Mini Chocolate Chips Mini Twist Pretzels
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.
For some extra fun, team up these cookies with ourwith our with our Reindeer Hot Chocolate! Packaging the two together would make a really fun Christmas gift.
For lots more fun reindeer themed fun, check out these tips for throwing the ultimate reindeer party!
PIN IT ON PINTEREST:
Rudolph Peanut Butter Cookies
Chrysa
This Rudolph Peanut Butter Cookie Recipe is fun to make and delicious to eat. Use pretzels, mini chocolate chips and M&Ms to create your own Rudloph cookies!
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.
I am not a nutritionist. These values were calculated automatically with the Spoonacular Food API.
Tried this recipe?Let us know how it was!
Subscribe Today
For all the latest direct to your inbox
ABOUT CHRYSA + THRIFTY JINXY
Thrifty Jinxy helps you live a fabulous life on a frugal budget. By spending less on the boring everyday stuff, you can have more money to splurge on the things you REALLY want! We feature recipes, DIY ideas, money-saving tips, great on-line deals, and more! Read more...
So it looks like that there are utilitarian reasons for the cross-hatching—to allow for even cooking—but it might have been passed along for nearly a hundred years for primarily aesthetic reasons, where the cross-hatching is more to identify the cookies as peanut butter ones, rather than to cook them well.
The baking company shared that the reason has to do with the consistency of the dough. Because peanut butter cookie dough is dense, using a fork helps flatten it into the ideal shape and thickness, allowing it to bake evenly.
There are a few reasons why your cookies are falling apart. The wrong ratio of ingredients, such as too little sugar or peanut butter will make them fall apart. The wrong type of peanut butter may cause them to fall apart. Or using old eggs may create crumbly cookies.
The fork marks also encourage the cookies to bake more evenly and brown evenly. If we skipped that step, these cookies would be so thick that they'd barely spread, and they may not bake all the way through.
Chill your cookie dough! The dough is extremely soft due to the creamy peanut butter, eggs, and butter and if it's not cold going into the oven, the cookies will spread all over your baking sheet. I chilled this cookie dough for 24 hours and my cookies were soft, thick perfection.
One reason could be that you overcooked them. Another reason could be that you didn't add enough moisture to the dough. Finally, your peanut butter cookies might be dry and crumbly if you used a natural peanut butter that doesn't have any added oil.
The most common mistake with peanut butter cookies is using the wrong type of peanut butter. The BEST peanut butter for today's cookies is a processed creamy peanut butter, preferably Jif or Skippy.
If you're wanting to use natural (no sugar added) peanut butter, the cookies will be less sweet and they will likely spread out more. Using natural peanut butter will change the structure and texture of the cookies. Why are my cookies dry and crumbly? This is most likely a classic case of using too much flour.
Butter will make your cookies taste buttery; shortening will make them taste suspiciously vacant, like Katy Perry's voice post-autotune. Yes, shortening yields chewier cookies than butter does, because butter contains water and shortening doesn't.
Peanut butter: Creamy peanut butter is ideal for this recipe because crunchy peanut butter creates an overly crumbly cookie. You can use processed peanut butter such as Jif or Skippy, or natural-style peanut butter.
Dry – “Dry” or “Crumbly” dough is a product of over-mixing or using too much of any ingredient during the mixing process. This can be reversed by adding one to two tablespoons of liquid (water, milk or softened butter) to your mix.
You baked your cookies and they came out an oily greasy mess. Urgh, what an awful feeling! If you've had this happen to you, odds are you made one of two mistakes: either you didn't allow the ingredients to thoroughly mix during the creaming process or you didn't allow the dough to rest enough before baking.
Unlike many other cookies, peanut butter biscuits only fully harden once they've been removed from the oven. Here's how to tell when peanut butter cookies are done: The tops of the cookies are a uniform light brown.They're soft to the touch but not moist or mushy.
Use a silicone baking mat or parchment paper. Coating your baking sheet with nonstick spray or butter creates an overly greasy foundation, causing the cookies to spread. I always recommend a silicone baking mat because they grip onto the bottom of your cookie dough, preventing the cookies from spreading too much.
Those crisscrosses on top of peanut butter cookies aren't just for looks! Peanut butter makes this cookie dough rather dense. The crosshatch creates just the right surface for the dense dough to spread out and bake evenly. To make the marks you can use a fork, meat mallet, or a potato masher like we use in this recipe.
That's why some of our cookies look the same but have two different names. Whether the package says Peanut Butter Patties® or Tagalongs®, or Samoas® or Caramel deLites®, the cookies are similarly delicious.
You can use a fork or a dough docker to prick small holes all over the surface of the dough. By venting the steam, docking keeps the dough from billowing or heaving as it bakes. It's an important step for crisp cookies or that are baked all in a single sheet and not cut up until they come out of the oven.
Address: Apt. 171 8116 Bailey Via, Roberthaven, GA 58289
Phone: +2585395768220
Job: Lead Liaison
Hobby: Lockpicking, LARPing, Lego building, Lapidary, Macrame, Book restoration, Bodybuilding
Introduction: My name is Sen. Ignacio Ratke, I am a adventurous, zealous, outstanding, agreeable, precious, excited, gifted person who loves writing and wants to share my knowledge and understanding with you.
We notice you're using an ad blocker
Without advertising income, we can't keep making this site awesome for you.