Acorn Cookies
No-bake acorn cookies made with Nutter Butters, chocolate coating, and candy caps for a festive fall look—creamy, crunchy, and simple to prepare.
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
Serving: 2cookies | Calories: 137kcal | Carbohydrates: 21g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 65mg | Potassium: 1mg | Fiber: 0.02g | Sugar: 15g | Vitamin C: 0.01mg | Calcium: 0.1mg | Iron: 0.02mg
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.
CourseCookie Recipes
CuisineAmerican
KeywordNutter Butter Acorns
