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–+ servings

Acorn Cookies

Created by: Sarah Mock
Acorn cookies with chocolate sprinkles and pretzel sticks rest on a marble surface, accompanied by a glass of milk in the background.
prep time20 minutes
setting time 10 minutes
total time30 minutes
Makes 24 servings of 2 cookies

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).

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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