Rudolph Peanut Butter Reindeer Cookies
The cookies firm up quickly when pulled out of the oven. When they’re too firm, the antlers and candies don’t stick. So we suggest only baking one sheet pan at a time, since you need to quickly place the facial features into the cookies as soon as they come out of the oven and before they have a chance to set. Have all the pretzels and candies ready before you start baking so you aren't scrambling when the cookies come out of the oven.
Servings: 24 cookies (about)
Calories: 125kcal
Ingredients
- 3/4 cup (200 g) creamy Peanut Butter
- 1/2 cup (115 g) unsalted Butter , at room temp. (1 stick)
- 1/2 cup (110 g) packed Brown Sugar
- 1 Egg
- 1 teaspoon (5 ml) Vanilla Extract
- 1 1/4 cups (156 g) Flour
- 1 teaspoon (5 ml) Baking Powder
- 1/2 teaspoon (2.5 ml) Salt
- M&M's for the noses , we used the peanut ones
- Chocolate Chips for the eyes
- Mini-Pretzel Pieces for the antlers
Instructions
- 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.
Nutrition
Calories: 125kcal | Carbohydrates: 11g | Protein: 2g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 16mg | Sodium: 123mg | Potassium: 84mg | Sugar: 5g | Vitamin A: 130IU | Calcium: 18mg | Iron: 0.5mg