December 23, 2012

Peanut Butter Rudolph Cookies


When I first saw a picture of these adorable cookies, I knew that these cookies need to be on the must-bake list for Christmas!  These combine two of my favorite ingredients: peanut butter and chocolate.  Because my dog is named Rudy, I'm even more suckered into Rudolph the Red-Nosed Reindeer cuteness at Christmas time.  Please see the below Exhibit A for an example.
Exhibit A.  Attempt to create a festive Christmas card (see Exhibit B).
These cookies are easy to decorate.  As soon as these cookies come out of the oven, you quickly decorate by placing the pretzels, chocolate chips, and red M&M's onto the cookies.  Give the cookies plenty of time to dry and cool before moving them to tins or platters.

I hope everyone is having fun getting ready for Christmas!
Exhibit B. "How Lawyers Write Christmas Cards." (courtesy of a law school friend)
Peanut Butter Rudolph Cookies
Yields 4 dozen

For the cookies:
3/4 cup smooth peanut butter
1 1/4 cup light brown sugar, firmly packed
3 tbsp. milk (I used 2%)
1 tbsp. pure vanilla extract
1 egg
1 3/4 cup all-purpose flour
3/4 tsp. baking soda
3/4 tsp. salt

For decorations:
Chocolate-covered mini pretzels
Small chocolate chips
Regular-sized red M&M's

Combine brown sugar, peanut butter, shortening, milk, and vanilla in a large bowl or in the bowl of a standing mixer.  Beat at low to medium speed until well blended.  Add egg, and beat until just lightly blended.

In a separate bowl, combine the flour, baking soda, and salt.  Add this to the peanut butter mixture at low speed.  After dough is combined, wrap and refrigerate the dough for at least an hour.

When ready to bake, preheat oven to 375ºF.  Line baking sheets with parchment paper.  Roll dough into 1.5-inch balls.  To make the cookies reindeer-shaped, pinch the bottom of the dough ball slightly to form a point, and then gently flatten with your hand.  Space cookies about 1.5-inches to 2 inches apart on the cookie sheet, and bake for 7 to 8 minutes, until set and beginning to lightly brown.

Remove from oven, and immediately gently press two pretzels into the cookies for the reindeer's antlers.  Press two chocolate chips pointy side down for the eyes, and then add a M&M for the nose.

Allow to cool for 5 minutes on the baking sheet and then transfer to a wire rack to cool completely.

Source: Adapted from Baker Girl and Jif


  1. Oh Claire...I really love these cookies! Even though Christmas has passed, I really must make these before the season is over! And did I see antlers on your dog??? Hope you had a great holiday. I wish you the very best for the New Year! (LOVE that typical!)


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