No Bake Thanksgiving Nutter Butter Acorns Recipe

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If you use a full box of Nutter Butter Cookies, that’ll make 96 cookie acorns. Of course, if you need less, you can cut the recipe in half (or in fourths).

But be careful if you do.

These are so easy to pop in your mouth, they’ll get eaten a lot quicker than you think. So more is better.

Trust me. I’m speaking from experience.

Nutter Butter Acorns Ingredients:

You can get the full list of ingredients with measurements in the recipe card below.

• Thin pretzel sticks – These will be the acorn’s stem.
• Nutter Butter Cookies – You want to use the brand name specifically for the shape and design on the cookie itself.
• Chocolate chips – You can use either milk, dark, or semi-sweet chocolate chips.
• Chocolate sprinkles – The long sprinkles work best.

How To Make Nutter Butter Acorns:

Cut the pretzels into thirds. Set them aside.

It seems like you would be able to cut multiple pretzels at once, but there’s a good chance that will turn the pretzel pieces into projectiles that shoot across the kitchen. So, to make your life easier, cut these one at a time.

Cut the Nutter Butter Cookies in half (down the center of the the shorter side) to make two acorn-shaped cookies. Set them aside.

Melt the chocolate chips.

The easiest way to do this is to melt half of the chips for 1 minute, stir, and then melt at 30 second intervals and stir in between until the chips are completely melted through. When you’re done with those, melt the second half of the chocolate chips.

Dip the cut part of the Nutter Butter Cookies in the melted chocolate.

Pour the chocolate sprinkles into a small bowl.

Dip the chocolate side of the Nutter Butter Cookies directly into the bowl sprinkles.

You’ll get better coverage and more sprinkles will stick this way rather than if you try to sprinkle them from the bottle itself.

Stick one of the pretzel pieces into the middle center of the sprinkles, directly into the peanut butter portion of the Nutter Butter cookie, so the pretzel looks like a stem.

Set the Nutter Butter acorn on a silicone baking mat-lined cookie sheet.

Small aside: I 10/10 recommend using a silicone baking mat when you’re making these. The Nutter Butter acorns will sit nicely on the silicone baking mat while the chocolate cools. Then, when the chocolate is hard, the cookies pop right off the baking mat.

If you use foil, the chocolate will stick to the foil and you end up having to pull the cookies away and you potentially have foil stuck to your cookies.

If you don’t have a baking mat (which I highly recommend you buy because I use it for everything from baking cookies to oven roasting French fries on it), you can use parchment paper or wax paper instead. But, if you care about the Earth like I do, the baking mat is better because it’s reusable and more eco-friendly.

Okay. Back to the recipe.

Continue until you’re done with all the cookies.

Set the cookie sheet in the fridge for at least 20 minutes until the chocolate has hardened.

Make sure the cookie sheet is flat so the Nutter Butter acorn cookies don’t slide into each other.

Store in an airtight container.

Nutter Butter Acorn Cookies: Frequently Asked Questions

More Nutter Butter Cookies Recipes:

Believe it or not, these aren’t our only Nutter Butter Cookies recipes. We have a few others:

• Nutter Butter Ice Cream Cone Cookies
• Nutter Butter Mummies
• Nutter Butter Flip Flop Cookies

And don’t forget about our Nutter Butter Turkey Cookies, which would also be the perfect Thanksgiving cookie. They’d look great on a Thanksgiving dessert table alongside these Nutter Butter Acorns.