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...
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.
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 peanut butter cookies hard and dry? There are two main culprits when these cookies come out dry. First is using too much flour and second is over-baking. It is very important to measure the flour correctly for this recipe.
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.
Ones with lots of additives do not have as distinct a peanutty taste. So, use a natural peanut butter. Two, your expectations for a peanut taste are too high. The cookies have lots of other ingredients including a significant amount of flavor that decrease the flavor of the peanut butter.
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.
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.
“When chilled cookies bake, the butter stays in a solid form longer, slowing the spread,” says Dawn. “30 to 60 minutes in the refrigerator does wonders, and you can bake the cookies right from the fridge.” Not only will chilling help the fats firm up and the flour hydrate, but it also helps the flavors develop.
Prep your Peanut Butter Cookie recipe up to 24 hours in advance, cover it and refrigerate it so you are ready to bake at a moment's notice. The kids can even help you scoop, roll and flatten the cookies. If the dough is too firm to scoop, let it stand at room temperature for about 30 minutes.
For starters, chilling prevents cookies from spreading out too quickly once they're in the oven. If you use a higher fat butter (like Kerrygold), chilling your dough is absolutely essential. Popping your dough in the fridge allows the fats to cool.
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.
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.
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.
If you find that the dough is too dry (without the fat) then simply hold back some of the flour and add it near the end of mixing when you add the fat/butter If this helps to hold your baked cookies together, fine. If not then add a few more minutes of mixing.
Why are my peanut butter cookies so crumbly? Peanut butter cookies are naturally delicate because peanut butter has so much fat in it. All the extra fat makes it a little harder for the binding ingredients (egg, butter) to hold it together.
Reasons why peanut butter cookies are dry and crumbly:
You cooked them a wee bit too long. Peanut butter cookies can be extremely deceiving. They don't always look cooked when, indeed, they are fully cooked. They won't get brown around the edges.
Add more liquid ingredients in small amounts. Milk, egg yolks or egg whites, vanilla extract or even a teaspoon of water can help moisten the dough to give you less crumbly cookies. A little bit of a liquid like milk can also help your cookies spread in the oven to give you a more crispy cookie.
Introduction: My name is Stevie Stamm, I am a colorful, sparkling, splendid, vast, open, hilarious, tender 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.