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)
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.).
Nutrition
- Serving Size: 1 acorn cookie
- Calories: 39 kcal
- Sugar: 4 g
- Sodium: 16 mg
- Fat: 2 g
- Saturated Fat: 1 g
- Unsaturated Fat: 1 g
- Trans Fat: 0 g
- Carbohydrates: 5 g
- Fiber: 0.1 g
- Protein: 1 g
- Cholesterol: 1 mg
