The Rudolph Peanut Butter Cookie is not only charming and whimsical but also supremely delicious, combining the nutty richness of peanut butter with sweet holiday magic in every bite. These adorable reindeer-faced treats are a festive favorite in my family, perfect for holiday gatherings, cookie swaps, or spending a cozy winter afternoon baking with loved ones. With their melt-in-your-mouth texture, cute pretzel antlers, and bright red noses, these cookies have a way of delighting both kids and grown-ups—earning a special spot on any Christmas baking list!
Ingredients You’ll Need
Ingredients You’ll Need
There’s nothing complicated about making these Rudolph Peanut Butter Cookies—the secret lies in choosing classic ingredients that are each crucial for the right flavor, color, and fun factor. Here’s what you’ll need and why it matters for your festive batch!
- Unsalted butter (1/2 cup, softened): Helps create a tender, melt-in-your-mouth base and keeps the salt level under your control.
- Creamy peanut butter (1/2 cup): Gives the cookies rich flavor and that classic, irresistible peanut butter chew.
- Granulated sugar (1/2 cup): Adds sweetness and aids in just the right amount of spread.
- Packed brown sugar (1/2 cup): Brings moisture and a subtle molasses note for depth of flavor.
- Large egg (1): Binds everything together and gives structure to the cookies.
- Vanilla extract (1 teaspoon): Enhances all the other flavors and adds a comforting, warm aroma.
- All-purpose flour (1 1/4 cups): Provides the backbone for the dough and keeps it soft but sturdy enough for decorations.
- Baking powder (1/2 teaspoon): Ensures a gentle lift, making the cookies light but not puffy.
- Baking soda (1/2 teaspoon): Works together with the baking powder for the perfect cookie texture.
- Salt (1/4 teaspoon): Balances sweetness and enhances every flavor note in the cookie.
- Mini pretzels (24, for antlers): Create edible Rudolph antlers with an irresistible salty crunch.
- Red candy-coated chocolates (24, for noses): Essential for that signature shiny Rudolph nose!
- Mini chocolate chips or candy eyes (48, for eyes): Easily turn your cookies into the cutest reindeer, giving them personality and charm.
How to Make Rudolph Peanut Butter Cookie
Step 1: Prepare and Preheat
Start by setting the mood for some holiday magic! Preheat your oven to 350°F and line a baking sheet with parchment paper—this helps make sure nothing sticks and that your Rudolph Peanut Butter Cookies come out with perfect, golden bottoms. Gather all your ingredients so everything’s at arm’s reach once you get going.
Step 2: Cream the Wet Ingredients
In a large bowl, beat together the softened butter, creamy peanut butter, granulated sugar, and brown sugar. This step is crucial—creaming until the mixture is light and fluffy introduces air, giving your cookies the tenderness they’re famous for. Once creamed, add the egg and vanilla extract, mixing until smooth and velvety.
Step 3: Combine the Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Whisking helps disperse the leaveners and salt evenly through the flour, so every bite of your Rudolph Peanut Butter Cookie bakes up to that signature soft, thick perfection.
Step 4: Bring it All Together
Gradually add your dry mixture into the wet ingredients, mixing gently until a soft, cohesive dough forms. It should pull cleanly from the sides of the bowl and feel pliable but not sticky.
Step 5: Shape the Dough
Scoop out tablespoon-sized portions and roll each one into a ball. Place them on your prepared baking sheet, leaving about two inches between each—these little cookies need breathing room to spread as they bake. Gently flatten each ball with your palm for a perfect decorating surface later.
Step 6: Bake to Perfection
Slide your tray into the oven and bake the cookies for 10 to 12 minutes. You’re looking for the edges to turn lightly golden while the centers remain soft—don’t overbake if you want that perfect chewy texture! When done, pull the tray out but don’t rush to remove the cookies just yet.
Step 7: Decorate While Warm
While the cookies are still warm (but not scorching), gently press two mini pretzels into the top of each cookie for Rudolph’s antlers, two mini chocolate chips or candy eyes beneath those for cute little faces, and finish with a bright red candy in the middle for his signature nose. Let the cookies set on the tray for about five minutes before moving to a wire rack to cool completely.
How to Serve Rudolph Peanut Butter Cookie
Garnishes
You can make each Rudolph Peanut Butter Cookie even more enticing! Try dusting them with a sprinkle of powdered sugar for a snowy effect, or use extra melted chocolate to draw little smiles or eyebrows. For the real showstopper, add a tiny touch of edible glitter to their noses—kids will go wild for the sparkle.
Side Dishes
Pair these sweet cookies with a mug of creamy hot chocolate, a steaming cup of spiced cider, or even a glass of cold milk for dunking. They also shine on a festive dessert platter alongside other holiday classics, making a delightful centerpiece that everyone will gravitate toward.
Creative Ways to Present
Turn your Rudolph Peanut Butter Cookie batch into edible gifts by packaging them in clear cellophane bags tied with a festive ribbon. Or, arrange them in a circle on a platter to form a “reindeer wreath” centerpiece for your holiday table. If you’re hosting a party, create a decorating station for guests to make their own Rudolph cookies—it’s guaranteed to bring smiles!
Make Ahead and Storage
Storing Leftovers
Keep your Rudolph Peanut Butter Cookies fresh by storing them in an airtight container at room temperature—they’ll stay soft and delicious for up to 5 days. Place parchment paper between layers to protect the decorations from smudging.
Freezing
These cookies freeze beautifully! Arrange them (undecorated is best) in a single layer on a baking sheet, freeze until solid, then transfer to a freezer bag. When ready to use, thaw at room temperature and add decorations for the freshest look and texture.
Reheating
If you’d like to revive that just-baked warmth, pop a few cookies in a 300°F oven for 2–3 minutes or microwave for about 10 seconds. This quick warm-up softens the cookie and livens up the peanut buttery aroma, making them taste freshly baked again.
FAQs
Can I use crunchy peanut butter instead of creamy?
Absolutely! Crunchy peanut butter will add a little extra texture and nutty bite to your Rudolph Peanut Butter Cookie. Just make sure to blend it well so the dough holds together for shaping.
How do I keep the pretzel antlers from getting soggy?
To keep your pretzel antlers crisp, press them in while the cookies are just warm so they bond, but avoid storing the cookies in an overly humid environment. Adding the antlers after the cookies cool and using a touch of melted chocolate as glue can also help preserve crunch.
What if the candy decorations don’t stick?
If your red noses or eyes aren’t staying put, just dot a little melted chocolate or vanilla frosting on the spot first before pressing the candies in. This edible “glue” will secure your Rudolph Peanut Butter Cookie decorations perfectly!
Can I make the dough ahead of time?
Yes, you can make the cookie dough ahead and keep it covered in the refrigerator for up to 3 days. Let the dough sit at room temperature for about 20 minutes before shaping and baking for best results.
Are Rudolph Peanut Butter Cookies gluten-free?
As written, these cookies contain regular all-purpose flour. However, you can swap in a 1:1 gluten-free flour blend to make your Rudolph Peanut Butter Cookie gluten-free—just make sure your other add-ins like pretzels are certified gluten-free, too!
Final Thoughts
If you’re looking to infuse your holiday season with a bit of playful cheer and irresistible flavor, give the Rudolph Peanut Butter Cookie a try. With their festive faces and classic taste, they’ll quickly become a beloved part of your baking traditions—so grab your apron and let the cookie-making fun begin!
Print
Rudolph Peanut Butter Cookie Recipe
- Total Time: 27 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
These Rudolph Peanut Butter Cookies are a festive and fun holiday treat that everyone will love. Soft and chewy peanut butter cookies decorated to look like Rudolph the Red-Nosed Reindeer!
Ingredients
Cookies:
- 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
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Decoration:
- 24 mini pretzels (for antlers)
- 24 red candy-coated chocolates (for noses)
- 48 mini chocolate chips or candy eyes (for eyes)
Instructions
- Preheat the oven: Preheat the oven to 350°F and line a baking sheet with parchment paper.
- Cream butter and sugars: In a large bowl, cream together the butter, peanut butter, granulated sugar, and brown sugar until light and fluffy. Beat in the egg and vanilla extract.
- Combine dry ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing until a soft dough forms.
- Shape and bake: Scoop tablespoon-sized portions of dough, roll into balls, and place on the prepared baking sheet. Flatten slightly with your palm. Bake for 10–12 minutes until lightly golden.
- Decorate: While warm, press pretzels for antlers, chocolate chips for eyes, and a red candy for the nose. Let cool on the baking sheet before transferring to a wire rack to cool completely.
Notes
- For a smoother finish, wait a minute or two before adding the decorations so the cookies hold shape better.
- You can use candy melts or frosting to “glue” decorations if needed after cooling.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 12g
- Sodium: 125mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 20mg
