Peanut Butter Acorn Cookies
Peanut butter cookies shaped like acorn, dipped in milk chocolate, and fall sprinkles. Easy recipe for the fall season.
Ingredients
- 1 cup sugar
- 1 cup peanut butter
- 1 egg
- pretzel sticks
- 3 oz milk chocolate chips
- fall sprinkles
Instructions
- Pre-heat oven to 350 degrees. Mix sugar, peanut butter, and egg together until it becomes a cookie dough-like consistency. Yes, it does hold together like regular dough!
- On a parchment-lined baking sheet, take about a tbsp of cookie dough and wrap/roll (an oblong roll) around a pretzel stick the length of the pretzel stick, leaving a small tip of the pretzel stick exposed on one end of the roll (refer to the photo above this recipe for a visual).
- Bake approximately 10-12 minutes. Let cool. tip: if the pretzel sticks "acorn tops" are not exposed enough after baking, you can gently pull them out a bit when they are still warm. Be careful not to break the cookie in doing so!
- Microwave milk chocolate chips in a small, deep glass bowl (following the package instructions for timing). Dip the top of each acorn cookie (the ends with the pretzel stick exposed) into the melted chocolate and gently place back onto the parchment paper baking sheet, then sprinkle with fall-inspired sprinkles!
- Let chocolate firm up, then enjoy!
Nutrition
Serving: 1cookie, Calories: 187kcal, Carbohydrates: 21g, Protein: 4g, Fat: 11g, Saturated Fat: 3g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 4g, Trans Fat: 0.001g, Cholesterol: 11mg, Sodium: 78mg, Potassium: 118mg, Fiber: 1g, Sugar: 18g, Vitamin A: 16IU, Calcium: 14mg, Iron: 0.4mg