Chocolate-Peanut-Butter Acorn Cookies

Chocolate-Peanut-Butter Acorn Cookies
Staff Writer
Chocolate-Peanut-Butter Acorn Cookies

Chocolate-Peanut-Butter Acorn Cookies

These fall acorn cookies are as simple as they are cute! Peanut butter and chocolate pair perfectly with pretzels for a sweet and salty combo that everyone will love. This recipe comes from Pillsbury.

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Calories Per Serving
Deliver Ingredients


Freezing the dough helps keep the acorn shape while cutting.
To speed up the time for the chocolate to set, refrigerate 10 to 15 minutes before serving. Chocolate will take about an hour to set at room temperature.


  • 1 roll refrigerated peanut butter cookies, such as Pillsbury™
  • 8 pretzel sticks, cut into thirds
  • ⅔ Cup semisweet chocolate chips
  • 1 Teaspoon oil or melted shortening
  • ½ Cup coarsely crushed pretzel sticks


Preheat the oven to 350 degrees F. With your hands, shape the roll of cookie dough so it forms a point all along the top and remains rounded at bottom. If the dough is too soft to cut, wrap in plastic wrap, and place in the freezer for 15 minutes.

With a thin, sharp knife, cut the dough into 24 slices (about 3/8-inch thick). Place 2 inches apart on an ungreased cookie sheet. Place a cut pretzel piece at the top of each cookie at a slight angle. Bake until cookies are set, 9 to 11 minutes. Cool 1 minute; remove from the cookie sheet to a cooling rack. Cool completely.

In a small microwavable bowl, microwave the chocolate chips and oil uncovered on High for 1 to 2 minutes, stirring every 30 seconds, until smooth. Using a frosting spatula or knife, spread the chocolate on the top portion of each cookie to look like acorn shell. Place on waxed paper. Immediately sprinkle the crushed pretzels over the chocolate. Let the chocolate set before serving.

Nutritional Facts

Chocolate Shopping Tip

There are so many varieties of chocolate on the shelves today it can be overwhelming to pick one – as a general rule of thumb, the fewer the ingredients, the better the chocolate.

Chocolate Cooking Tip

When melting chocolate, use a double boiler and stir occasionally to avoid scorching chocolate at the bottom of the bowl.

Chocolate Wine Pairing

Sweet chenin blanc, muscat, or amontillado sherry with nut-based desserts; sauternes or sweet German wines with pound cake, cheesecake, and other mildly sweet desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines with sweeter desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines, port, madeira, late-harvest zinfandel, or cabernet sauvignon or cabernet franc with chocolate desserts.