These adorable no-bake acorn cookies are the perfect fall or holiday treat. Made with just three ingredients, they come together quickly and require no oven time. I love how simple they are to assemble, and they never fail to impress at parties, school events, or cozy get-togethers.

Why You’ll Love This Recipe

I always appreciate a dessert that looks festive without needing hours in the kitchen. These acorn cookies are incredibly cute, and because they’re made from ready-to-use ingredients like mini cookies, Hershey’s Kisses, and peanut butter chips, there’s almost no prep work. Plus, they’re customizable—I’ve tried different flavors of kisses and chips to match the season or my mood. It’s also a great recipe to make with kids or when I need a last-minute dessert idea.

ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

12 mini Nutter Butters (or mini Nilla Wafers)
24 Hershey’s Kisses (any flavor)
⅔ cup peanut butter chips (divided)

directions

I start by lining a baking sheet or flat surface with parchment paper.
Then I separate the Nutter Butters and use a knife to scrape off the peanut butter filling, leaving both halves clean. I lay them out on the parchment paper.
I place an unwrapped Hershey’s Kiss and a peanut butter chip next to each cookie half—these will become the tops and stems.
In a microwave-safe bowl, I melt the remaining peanut butter chips at 50% power in 30-second increments, stirring in between. If they’re not fully melted, I continue in 10-second bursts to avoid overheating.
I dip the flat end of each Kiss into the melted peanut butter chips and press it onto the flat side of a cookie half. I let them rest for 5 minutes.
Then I dip one end of each peanut butter chip stem into the melted mixture and stick it on top of each acorn to form the stem.
I pop the assembled cookies into the refrigerator for at least 10 minutes so everything sets firmly.
Once they’re firm, I serve and enjoy—or store them for later!

Servings and timing

Yield: 24 acorn cookies
Prep Time: 15 minutes
Cook Time: 0 minutes
Chill Time: 10 minutes
Total Time: 25 minutes
Serving Size: 1 acorn cookie

Variations

When I want to change things up, I swap the mini Nutter Butters for mini Nilla Wafers to make a nut-free version. I also like using different flavored kisses—dark chocolate, caramel, or peppermint work great. For the “stem,” I sometimes use chocolate or butterscotch chips instead of peanut butter. It’s fun to mix and match based on the occasion.

storage/reheating

I keep these cookies in an airtight container at room temperature for up to 10 days—they stay fresh and delicious. If I want to make them ahead of time, I freeze them in a freezer-safe bag for up to 3 months. When I’m ready to serve, I just let them defrost at room temperature for about 30 minutes. No reheating needed since they’re a no-bake treat.

FAQs

How do I keep the melted peanut butter chips from seizing?

I always melt them at 50% power and stir between each interval. Going slow and using short bursts helps prevent overheating and seizing.

Can I make these cookies nut-free?

Yes! I just use mini Nilla Wafers instead of Nutter Butters and swap the peanut butter chips for chocolate or butterscotch chips.

What flavors of Hershey’s Kisses work best?

I’ve tried milk chocolate, dark chocolate, and caramel-filled Kisses—they all taste amazing. It depends on the flavor combo I’m going for.

Can kids help make these cookies?

Absolutely. I’ve found this recipe to be very kid-friendly since there’s no baking involved. They love assembling the acorns and adding the little stems.

Do I have to refrigerate them?

I like to refrigerate them for at least 10 minutes to help everything set. After that, they can stay out at room temperature until serving.

Conclusion

These no-bake acorn cookies are a sweet, simple way to celebrate the season. Whether I’m making them for a fall party or just to brighten a weekday, they always bring smiles. With only three main ingredients and minimal effort, this recipe is one I return to again and again.

No-Bake Acorn Cookies

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Author: Sue
Prep Time: 15 minutes
Cook Time: 0 minutes (plus chill time)
Total Time: 25 minutes (including chill)
Yield: 24 acorns
Category: Dessert / Cookies
Method: No‑bake / Assembly
Cuisine: American
Diet: Vegetarian

Print Recipe

Description

Cute no‑bake acorn cookies made with just three ingredients

Ingredients

12 mini Nutter Butters (or mini Nilla Wafers)
24 Hershey’s Kisses (any flavor)
⅔ cup peanut butter chips (divided)

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Instructions

Line a large baking sheet or flat surface with parchment paper.
Separate the Nutter Butters and use a knife to carefully scrape off the peanut butter filling so that both halves of the cookies are clean. Place the halves on the parchment paper.
Place an unwrapped Hershey’s Kiss and a peanut butter chip next to each cookie half (you will use 24 of each, for stems and tops).
Transfer the remaining peanut butter chips to a microwave‑safe bowl and heat at 50% power in 30‑second increments, stirring between intervals, until melted. (If needed, heat further in 10‑second increments, stirring, to avoid seizing.)
Dip the flat side of each Hershey’s Kiss into the melted peanut butter chips, then quickly press it onto the flat, smooth side of one cookie half. Let sit for 5 minutes.
Dip each peanut butter chip (the stems) into the melted peanut butter chip mixture (reheating if needed) and press onto the top of each “acorn” cookie to form the stem.
Place the assembled acorn cookies in the refrigerator for at least 10 minutes to set completely.
Serve and enjoy!

Notes

These cookies can be stored in an airtight container at room temperature for up to 10 days.
To freeze, place in a freezer‑safe bag for up to 3 months; defrost at room temperature before serving.
To make nut‑free: swap mini Nilla Wafers and use chocolate or butterscotch chips instead of peanut butter chips.
When melting chips, heat in short intervals at reduced power to avoid seizing.
You can customize by substituting different flavored kisses or chip types (dark chocolate, white chocolate, butterscotch, etc.).