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!
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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!
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Flavor Twist: After creating the dough according to the peanut butter cookie mix instructions, portion the dough into balls then roll in a tasty topping like poppy seeds, sesame seeds or sprinkles, or go for a 4:1 ratio of sugar and dry spice, like ground cinnamon or nutmeg.
These early recipes do not explain why the advice is given to use a fork, though. The reason is that peanut butter cookie dough is dense, and unpressed, each cookie will not cook evenly. Using a fork to press the dough is a convenience of tool; bakers can also use a cookie shovel (spatula).
Why did my peanut butter cookies turn out hard? This is most likely to happen from over-baking your cookies. Make sure to take them out of the oven when they're still a bit soft in the middles, that way they can finish cooking on their cookie sheets outside the oven.
You sure can. The good news is that butter, margarine, shortening and all types of oil can be used in place of the vegetable oil in SuperMoist package directions.
Adding it to the pre-made dough will give it more sweetness, a chewier texture, moisture and that homemade flavor you're craving. You can also melt butter with brown sugar and incorporate it into the dough for extra tender, chewier cookies.
If you don't flatten the cookies first, then the fork does double duty – it performs both functions. One very subtle result of creating the pattern is that the little tips of dough bake up crisper than the rest of the cookie, giving you both a bit of additional texture and deeper taste where the dough is more baked.
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.
Why are my cookies dry and crumbly? This is most likely a classic case of using too much flour. It's crucial to properly measure the flour in this recipe, as even 1 extra tablespoon of flour can completely change the structure of the cookies. You also might have over baked them!
Why is My Dough Runny? Kind of like how crumbly dough is usually because there's too much of the dry ingredients, runny cookie dough comes from having too much of the liquid ingredients.
Conventional creamy peanut butter works best for peanut butter cookie recipes because it has a smooth and even texture. My favorite creamy peanut butter brands are Skippy or Jif. Natural peanut butter, made up of just peanuts and salt, is typically very oily and hard to get even.
Indulge in the simplest yet most satisfying treat with these 3-Ingredient Peanut Butter Cookies. Made with just peanut butter, sugar, and an egg, these cookies are a breeze to whip up, requiring minimal effort and time (under 30 minutes!).
This may not sound like a lot, but it is enough that it can affect the quality of your cookies – adding too much peanut butter can make them dry, hard, and crumbly.
Your other source of fat should be butter, not shortening. 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.
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.
Vanilla Extract: Enhances the overall flavor of the cookies with its aromatic richness. Egg: Provides structure and helps bind the ingredients together. Peanut Butter Chips: Intensify the peanut butter flavor and add bursts of sweetness throughout the cookies.
There are a few things you can do to add liquid to your cookie dough if it is too dry and crumbly. One option is to add milk, water, or another liquid until the dough is the right consistency. You can also try adding melted butter or shortening. If your dough is still too dry, you may need to add more flour.
Salt: I use sea salt for this recipe. It's optional, but salt does make peanut butter taste better. Sweetener: I always add a little bit of maple syrup or honey when making peanut butter.
You can further augment the gustatory potential of the peanut butter by using both vanilla extract and almond extract in your dough—just a splash of the latter is enough to boost your cookies' nuttiness (while remaining subtle enough that no one will cotton onto the presence of drupe essence in your legume dessert).
Introduction: My name is Patricia Veum II, I am a vast, combative, smiling, famous, inexpensive, zealous, sparkling person who loves writing and wants to share my knowledge and understanding with you.
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