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.
Nutrition Facts : Calories 84 kcal, Carbohydrate 8 g, Protein 1 g, Fat 5 g, SaturatedFat 2 g, Cholesterol 8 mg, Sodium 71 mg, Sugar 4 g, ServingSize 1 serving
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.
Nutrition Facts : Calories 208 calories, Carbohydrate 25.9 g, Cholesterol 23.9 mg, Fat 10.2 g, Fiber 1.2 g, Protein 4.5 g, SaturatedFat 4.6 g, Sodium 381.6 mg, Sugar 7.6 g
PEANUT BUTTER RUDOLPH REINDEER COOKIES
Make and share this Peanut Butter Rudolph Reindeer Cookies recipe from Food.com.
Provided by Lori K.
Categories Dessert
Time 30m
Yield 48 cookies
Number Of Ingredients 12
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.
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