The Rudolph Peanut Butter Cookie is that magical blend of adorable holiday nostalgia and pure peanut butter bliss. Imagine a soft, chewy peanut butter cookie transformed into the cutest reindeer you’ve ever seen, complete with bright candy noses, pretzel antlers, and sweet little eyes. They’re the perfect centerpiece for your festive cookie platter, adored by kids and adults alike, and so much fun to make. Bringing this Rudolph Peanut Butter Cookie into your holiday kitchen is guaranteed to create happy memories, delicious scents, and plenty of smiles.
Ingredients You’ll Need
This Rudolph Peanut Butter Cookie comes together with a handful of pantry staples and a few creative touches. Each ingredient plays a starring role, from the creaminess of the peanut butter to those iconic red candy noses that bring Rudolph to life.
- Unsalted butter (1/2 cup, softened): Gives your cookies a tender, melt-in-your-mouth texture and rich buttery flavor.
- Creamy peanut butter (1/2 cup): The heart of that classic nutty taste—choose a smooth blend for the best cookie crumble.
- Granulated sugar (1/2 cup): Adds sweetness and gives a subtle crispness to the cookie edges.
- Brown sugar, packed (1/2 cup): Brings warm caramel notes and keeps the cookies soft and chewy.
- Large egg (1): Binds everything together and lends a tender bite.
- Vanilla extract (1 teaspoon): A dash for fragrant, cozy flavor throughout every cookie.
- All-purpose flour (1 1/4 cups): Your essential base for perfectly structured cookies.
- Baking soda (3/4 teaspoon): Lifts your cookies so they bake up just right—soft on the inside, lightly crisp outside.
- Baking powder (1/2 teaspoon): Teams up with baking soda for the perfect amount of puff and tenderness.
- Salt (1/4 teaspoon): Balances sweetness and enhances all the flavors.
- Red candy-coated chocolates (24, for noses): Bring that signature Rudolph charm and a pop of festive color.
- Mini pretzels (48, for antlers): Crunchy, salty “antlers” that are fun to eat and make these cookies stand out.
- Mini chocolate chips or candy eyes (48, for eyes): Lively little eyes make every Rudolph Peanut Butter Cookie irresistibly cute.
How to Make Rudolph Peanut Butter Cookie
Step 1: Prep Your Baking Space
Start by preheating your oven to 350°F (175°C) and lining a baking sheet with parchment paper. This not only keeps your cookies from sticking but also makes for super easy cleanup. Setting up now ensures that your cookie assembly will flow smoothly and efficiently.
Step 2: Cream the Butters and Sugars
In a large mixing bowl, combine the softened unsalted butter, creamy peanut butter, granulated sugar, and packed brown sugar. Beat everything together with a hand mixer or stand mixer until the mixture is light, fluffy, and oh-so-creamy. This step makes each Rudolph Peanut Butter Cookie tender and gives them that perfect, soft crumb.
Step 3: Blend in the Wet Ingredients
Add the egg and vanilla extract to your creamy butter-sugar mixture. Beat until everything looks silky smooth and evenly combined. The aroma alone will make your kitchen feel instantly welcoming.
Step 4: Mix the Dry Ingredients
In a separate bowl, whisk together your all-purpose flour, baking soda, baking powder, and salt. This quick whisk ensures the leaveners and salt are distributed evenly, which makes every batch of cookies bake up consistently golden and soft.
Step 5: Bring the Dough Together
Gradually add your dry ingredient blend into the wet mixture, mixing on low until everything is just combined. Be gentle—overmixing can lead to tough cookies, and we’re aiming for the classic super-soft Rudolph Peanut Butter Cookie!
Step 6: Shape and Space the Dough
Roll the dough into 1-inch balls and place them on your prepared baking sheet, leaving about 2 inches between each one. Give each ball a gentle press to flatten them slightly; this creates the perfect canvas for decorating your little reindeer faces later.
Step 7: Bake to Perfection
Bake your cookies for 8 to 10 minutes, just until the edges turn golden and the centers look set but still soft. Keeping a close eye prevents overbaking, so every Rudolph Peanut Butter Cookie stays chewy and moist inside.
Step 8: Decorate While Warm
As soon as the cookies come out of the oven, immediately press a red candy in the center for the nose. Add two mini chocolate chips or candy eyes above the nose, and nestle in two mini pretzels at the top to become whimsical antlers. Decorating while warm is key: everything will stick perfectly!
Step 9: Cool and Enjoy
Let the decorated cookies cool on the baking sheet for about 5 minutes (so the candy and pretzels set), then carefully transfer them to a wire rack to cool completely. Now you’re ready to share, gift, or devour these delightful holiday treats!
How to Serve Rudolph Peanut Butter Cookie
Garnishes
The Rudolph Peanut Butter Cookie truly needs little extra embellishment, but a sprinkle of powdered sugar “snow” or a dash of edible glitter can make a cookie platter absolutely twinkle. For added holiday flair, nestle your cookies on a plate with sprigs of fresh rosemary or holly.
Side Dishes
Warm mugs of hot cocoa or spiced apple cider are a wonderful pairing, letting the creamy, nutty flavor of the cookies shine. If you want to go all out, set up a holiday sweets board with other festive treats like peppermint bark, gingerbread bites, or mini marshmallows for dunking.
Creative Ways to Present
Turn your Rudolph Peanut Butter Cookie into a showstopper by placing each in a decorative cupcake liner, or wrapping sets in clear bags tied with red ribbon for a cheerful gift. If you’re hosting a party, arrange them standing upright “herd-style” on a cake stand for maximum cuteness and instant smiles.
Make Ahead and Storage
Storing Leftovers
Keep your leftover Rudolph Peanut Butter Cookie stash fresh by storing them in an airtight container at room temperature for up to 5 days. Place parchment or wax paper between layers to prevent the antlers and faces from smudging.
Freezing
For make-ahead ease, the cookies (without decorations) freeze beautifully for up to 2 months—just thaw and decorate when ready to serve. You can also freeze decorated cookies if needed; layer them carefully with parchment paper and a gentle hand to protect those precious noses and antlers.
Reheating
There’s nothing like a slightly warm Rudolph Peanut Butter Cookie! For best results, pop a cookie in the microwave for 5–10 seconds, just enough to refresh its softness. Avoid reheating decorated cookies in the oven so the antlers and candies stay perfectly intact.
FAQs
Can I use crunchy peanut butter instead of creamy?
Absolutely! If you love a bit of nutty chew, crunchy peanut butter gives the cookies added texture, though you’ll have a slightly chunkier dough that still holds its festive shape beautifully.
What’s the best way to make the antlers stay secure?
Decorate each cookie while it’s still warm from the oven; the heat melts the peanut butter base so the pretzels anchor firmly. Press them in gently, and allow each Rudolph Peanut Butter Cookie to cool before moving.
Can I make these cookies gluten-free?
Definitely! Swap the all-purpose flour for a 1:1 gluten-free baking blend and double-check that your pretzels are certified gluten-free as well. The rest of the ingredients are naturally gluten-free.
Do I have to use red candies for the nose?
While the red candies are classic Rudolph, feel free to get creative; use any round red candy you like or substitute a raspberry-flavored gumdrop for extra fun. The key is choosing something vibrant that will stand out.
How do I keep the cookies soft after baking?
Store your Rudolph Peanut Butter Cookie collection in a tightly sealed container. Adding a slice of sandwich bread inside the container helps maintain that fresh-baked softness even a few days later!
Final Thoughts
There’s just something magical about gathering in the kitchen to bake and decorate a tray of Rudolph Peanut Butter Cookie treats. Whether you’re gifting them, sharing with loved ones, or sneaking one with your morning coffee, these festive cookies are always a hit. Give them a whirl this holiday season—you’ll be amazed at how quickly they disappear!
Print
Rudolph Peanut Butter Cookie Recipe
- Total Time: 30 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
These Rudolph Peanut Butter Cookies are a festive and fun treat perfect for holiday parties and cookie exchanges. With a peanut butter cookie base adorned with cute reindeer features, they’re as delightful to make as they are to eat.
Ingredients
Cookie Dough:
- 1/2 cup unsalted butter (softened)
- 1/2 cup creamy peanut butter
- 1/2 cup granulated sugar
- 1/2 cup brown sugar (packed)
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/4 cups all-purpose flour
- 3/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Decorations:
- 24 small red candy-coated chocolates (for noses)
- 48 mini pretzels (for antlers)
- 48 mini chocolate chips or candy eyes (for eyes)
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream ingredients: In a large bowl, cream together the butter, peanut butter, granulated sugar, and brown sugar until light and fluffy. Add the egg and vanilla and beat until smooth.
- Combine dry ingredients: In a separate bowl, whisk together the flour, baking soda, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients and mix until fully combined.
- Shape and bake: Roll the dough into 1-inch balls, place on the baking sheet, flatten slightly, and bake for 8–10 minutes until edges are golden.
- Decorate: Remove from the oven and press a red candy for the nose, chocolate chips or candy eyes for eyes, and mini pretzels for antlers. Let cool before serving.
Notes
- Press decorations into warm cookies for them to stick properly.
- Great for holiday parties and cookie exchanges.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 13g
- Sodium: 130mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 20mg
