Peanut Butter Reindeer Cookies
Festive and whimsical Rudolph cookies for the holiday season. From a recipe in Ladies Home Journal, December 2007."I don't really do much baking, but it is my first Christmas with no family except the kids so I have launched into a month of serious Christmas cookie making. These didn't hold together terribly well, though that could just be the high altitude baking issues. I had to work on the timing to get the decorations on when they weren't too crumbly or too set. The kids messed them up completely and my older son gave up completely after decorating about 2. The recipe wasn't the magical family experience I had hoped it would be, but I will make the recipe again, on my own, for the kids..." - cleverkt
Yield: 48 Servings Ready in 1 hours
1,354 people trying soon
Verified by stevemur
|0.5 cupUnsalted butter; softened to room temperature|
|0.75 cupPeanut butter|
|1/3 cupGranulated sugar|
|1/3 cupLight brown sugar; packed|
|1 teaspoonVanilla extract|
|1.5 cupsAll-purpose flour|
|1 teaspoonBaking soda|
|48 largeRED M&M candies|
|96 Mini semisweet chocolate chips|
|48 Pretzels; broken into 96 1-inch pieces|
Peanut Butter Reindeer Cookies Preparation
1. Preheat oven to 375F and place rack in center of the oven. Grease two baking sheets.
2. In a large mixer, beat butter, peanut butter and sugars on medium until mixed well and light in texture, about 2 minutes. Add egg and vanilla; beat until thoroughly combined. Stir in flour, baking soda and salt until dough forms. Roll into 1-inch balls and place 1 inch apart on prepared sheets.
3. Bake (recommend one sheet at a time) until just set and bottoms are golden, about 8 to 10 minutes. For each cookie, while warm, place 1 M&M in center for nose, 2 miniature chocolate chips for eyes, and broken pretzel for antlers. Transfer cookies to a wire rack or flattened paper bag and let cool completely.
Can be made ahead, store in an airtight container.
Link to another BigOven recipe
Add a link to another recipe! What would you serve with this?