These fun little peanut butter cookies are SO easy– only 3 ingredients in the cookies (and gluten free!) Add a pretzel and a little chocolate and you have a fun fall dessert! Your kids will love helping you make these for your Thanksgiving table!
INGREDIENTS:
- 2 cups of peanut butter
- 2 cups of granulated sugar
- 2 eggs
- pretzel sticks
- 1/2 bag (6 oz.) of Wilton Dark Candy Cocoa Melts
- chocolate sprinkles to decorate with
DIRECTIONS:
- Preheat oven to 350 degrees.
- Combine peanut butter, sugar and eggs.
- Using about a tablespoon of cookie dough, roll it into an oblong roll (about the size and shape of a small jalapeno). The cookies will spread when they cook and make a fun acorn oval once they are baked.
- Break about 1/2 to 1 inch off of a pretzel rod and gently push it into the top of the cookie roll. (see photo!)
- Place cookies on a cookie sheet and bake at 350 degrees for about 12 minutes.
- Remove from cookie sheet and place on parchment paper to cool.
- Melt Wilton Candy Melts in the microwave in 30 second increments (stirring between).
- Dip top of cookie and pretzel into chocolate (I used a spoon to make an even line across the top), tap cookie on side of bowl to remove excess chocolate and place on parchment paper to cool.
- Sprinkle with chocolate jimmies before chocolate has hardened.
My thoughts: I’ve loved this peanut butter cookie recipe for years and wanted to use it to make a fun fall-themed dessert. It took a little experimenting with the shape of the dough before I got an acorn shaped cookie– my 1st few tries looked more like apples! 🙂 I just love how they turned out, they make me smile and use a favorite recipe– I hope you get a chance to try these this fall! r-
EASYBAKED 
Awesome! The way you did the stems is very clever — I made an acorn-shaped cookie a while ago, too, but I couldn’t figure out a stem. These look deliciously adorable. 🙂
Thanks 🙂 I thought long and hard about the stem…the pretzels worked great though 🙂
So cute and clever, Ruthanne! Love them.
I miss you…..can’t wait to make cookies in the Czech with you next summer Angie!!!!
Oh Ruthanne, those are adorable. My hubby LOVES peanut butter cookies, these look perfect for my Thanksgiving Dessert table!!
Thanks Shari! Love your blog! Wish I was in Florida right now– I think winter arrived this afternoon— brrrr! I want to try your lemon/chocolate whoopie pies– YUM! Lemon and chocolate!!!! 🙂
OK, those are just too cool!
Thanks!!
These look fantastically fun!
Totally A-D-O-R-A-B-L-E! I’m saving this recipe for the next time I have to cook for some kids, though I also think adults would be equally impressed with this creativity. And so simple, love it!
Thanks Aimee! I hope you get a chance to try it out! 🙂
These were sooo cute, I had to make them for Thanksgiving!!! Mine are not as cute as yours, but they look Ok. They taste delicious and that is the most important thing 🙂
I’m glad you got to try them Joy 🙂 I’m sure they were amazing!!!!
The cookies are awesome!! But I feel like I need to point out that they are not totally gluten-free if you’re using regular pretzels. They need to be gluten-free pretzels if you require a gluten-free cookie.
And gluten free chocolate too— only the cookies are gluten free- although you are right– if you search a little you can make the whole thing GF 🙂
I just whipped up the cookie dough but wasn’t able to form them into shapes, the dough was way to soft/sticky. I popped them in the fridge for a bit and hoping that does the trick. Can’t wait to try them out!
Hope they worked out for you!! I’m wondering if the type of peanut butter you used made a difference? Mine have always been a nice firm consistency.
Maybe so, but putting them in the fridge for a bit worked well. They did not turn out looking like acorns (I’m not good at that sort of thing lol) but they were delicious!
What kind of peanut butter do you usually use?
Usually I use Jif- creamy :o) Glad they ended up ok!!!
how many cookies does this recipe make??
About 2 dozen, depending on what size you shape them.