These acorn cookies are the creative no-bake recipe that transforms Nutter Butter cookies into cute acorn-shaped treats using chocolate, a pretzel piece, and sprinkles.
These are an easy treat for fall or a nature-themed baby shower. Other fall treats you could include would be pumpkin whoopie pies, pumpkin snickerdoodle, or my favorite, s'Mores bars.
Ingredient to make Nutter Butter Acorns
Recipe Card?
To find the full printable recipe with specific measurements and directions CLICK HERE to go to the recipe card.
Substitutions
Are you out of or can't find a specific ingredient called for in this recipe? I have got you! Here are some substitutions that may work.
- Nutter Butter Cookies Substitutions:
- Vanilla Oreos
- Peanut Butter Sandwich Cookies (generic brand)
- Golden Oreos
- Shortbread Cookies - these are more delicate, so handle with extra care when cutting and dipping
- Gluten-free sandwich cookies- May be more crumbly; chill before cutting to prevent breaking
- Chocolate Melting Wafers Substitutions:
- Regular chocolate chips + 1 tablespoon coconut oil or shortening - Add oil before melting to help thin the chocolate for easier dipping
- Candy melts - Heat at 50% power in microwave to prevent scorching
- Almond bark - Break into smaller pieces before melting for more even heating
- Dark or white chocolate - Same melting process, but may need to temper if using real chocolate to prevent blooming
- Chocolate Sprinkles Substitutions:
- Crushed nuts (pecans/walnuts) - Chop very finely for better adhesion
- Chocolate cookie crumbs
- Cocoa powder - Dust immediately after dipping while chocolate is wet
- Colored sprinkles
- Sanding sugar - Apply immediately after dipping; may need a thicker chocolate layer
- Pretzel Stick Substitutions:
- Chocolate chips - Press into chocolate coating while still wet
- Pocky sticks - Cut to size before using
- Thin breadsticks - May need to be cut thinner to match scale
- Candy-coated sunflower seeds - Press into wet chocolate
- Chocolate-covered nuts (sliced almonds) - Press into wet chocolate while coating is soft
Seasonal Favorite
This is the best homemade seedless black raspberry jam recipe made with fresh or frozen black raspberries.
How to make acorn cookies
BEFORE YOU START:
- Get your workspace ready by lining a baking sheet with parchment paper
- Set up three stations:
- Cookie cutting area
- Chocolate dipping area
- Sprinkles dipping area
Cut the cookies
Take each Nutter Butter cookie and cut it in half width-wise
If cookies crumble while cutting, try using a sharper knife
Cut the pretzel sticks
Cut pretzel sticks in half - you'll need 48 small pieces
Melt Chocolate
- Place chocolate melting wafers in a microwave-safe bowl
- Microwave at 50% power for 30 seconds
- Stir thoroughly
- Continue microwaving in 30-second bursts, stirring between each
- Stop when chocolate is smooth and fully melted
Assemble
Hold a cookie half by its rounded end or use a long stick inserted in the filling of the cookie.
- Dip the cut end into melted chocolate, about ¼ inch deep
- Gently tap off excess chocolate
- Immediately dip chocolate-covered end into sprinkles
- Place on parchment paper
Add the stem
Quickly insert pretzel piece at the top for the stem
Repeat with remaining cookies
Set
Let cookies sit at room temperature for 20 minutes to set
For faster results, refrigerate for 10 minutes
Don't move cookies until chocolate is completely firm
Did you make this recipe?
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Tips for success
- Keep chocolate warm while working - reheat briefly if it starts to thicken.
- If chocolate gets too thick, microwave for 10 seconds and stir.
- Work in small batches so the chocolate doesn't set before adding the pretzel.
- Don't refrigerate longer than 10 minutes to avoid condensation.
Storage Tips
- Room temperature: Store up to 5 days
- Refrigerated: Store up to 1 week
- Always use airtight container
- Layer with parchment paper if stacking
Ingredients
- 24 Nutter Butter cookies
- 24 pretzel sticks halved
- 2 Cups Ghirardelli milk chocolate melting wafers
- 1 Cup chocolate sprinkles
Instructions
Prep ingredients:
- Cover tray with parchment paper, break Nutter Butters and pretzels in half.24 Nutter Butter cookies, 24 pretzel sticks
Melt chocolate in microwave:
- 30-second bursts, stirring between each, until smooth. Cool 3 minutes.2 Cups Ghirardelli milk chocolate melting wafers
Dip cookie halves:
- Dip cut end in chocolate (¼ inch), tap off excess, then dip in sprinkles.1 Cup chocolate sprinkles
Add stems:
- Place on tray and stick pretzel piece in top. Repeat for all cookies.
Set and serve:
- Let harden (20 minutes room temp or 10 minutes in fridge).
Nutrition
Notes
- Keep chocolate warm while working - reheat briefly if it starts to thicken.
- If chocolate gets too thick, microwave for 10 seconds and stir.
- Work in small batches so the chocolate doesn't set before adding the pretzel.
- Don't refrigerate longer than 10 minutes to avoid condensation.
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