Peanut-Butter Chocolate Acorn Cookies
These peanut butter chocolate acorn cookies are basically fall in cookie form. Tiny, soft peanut butter cookies get rolled in sugar, baked just right, then finished with a chocolate chip and a Hershey’s Kiss to create the cutest little acorn shape. They’re festive without being to difficult, perfect for Thanksgiving table finger food, fall gatherings, and cozy baking afternoons, and they disappear fast thanks to that classic peanut butter chocolate combo everyone loves!
Assembling the Perfect Acorn Cookies
For the best results when assembling these acorn cookies, patience is your secret ingredient. Dip each chocolate chip and Hershey’s Kiss in melted chocolate before attaching them to the cookie, then let that side fully set before flipping and repeating on the other side. Letting each side cool in between keeps everything secure, gives you clean edges, and makes sure your acorns stay perfectly intact, no sliding, smudging, or chocolate mishaps!
One of the best parts of this recipe is how easy it is to make it your own. We went with our favorite combo, peanut butter and chocolate, but the acorn design works beautifully with other fall flavors too. Try a soft pumpkin cookie for that cozy pumpkin chocolate chip muffin vibe, a cinnamon spiced sugar cookie, maple brown sugar, or even a chai spiced dough for something a little different. Swap the flavors, keep the acorn shape, and you’ve got a whole lineup of festive fall cookies from one simple idea.
Why I Measure in Grams (and You Might Want To, Too)
If you’ve ever made the same recipe twice and gotten two totally different results, the measuring method is often the reason.
Professional bakeries almost always measure by weight, not volume. Measuring cups leave room for inconsistency—especially with ingredients that pack differently depending on how you scoop or pour them. A scale removes all of that guesswork.
One of the biggest offenders is sugar. Different sugars (and even the same sugar measured by different people) can vary wildly in volume, but 100 grams is always 100 grams. Measuring by weight gives you repeatable, bakery-consistent results and cuts down on extra dishes at the same time.
A food scale is one of the best (and most affordable) investments you can make for your kitchen if you love baking and want your recipes to turn out exactly the same every time.
Ingredients To Prepare
Before baking, take a few minutes to gather the ingredients below and to ensure that they are soft, chewy, with the perfect for fall!
Once you have all of the ingredients ready to go, you’re officially set up for Peanut Butter Chocolate Acorn Cookie success. I always recommend measuring everything out ahead of time so the process is smoother, and you can focus on making the best cookies possible!
Peanut-Butter Chocolate Acorn Cookies
Ingredients
- 1/4 cup butter
- 1/3 cup granulated sugar
- 1/3 cup peanut butter
- 1 tsp vanilla extract
- 2/3 cup All-Purpose Flour
- 1/4 tsp baking soda
- 1/2 cup granulated sugar
- 1 package of Hershey kisses 50+
- 1/4 cup semi-sweet chocolate chips
- 1/2 cup melting chocolate
Method
- Preheat oven to 350°F and line a baking sheet with parchment paper. Mix together the melted butter, granulated sugar, and peanut butter until smooth.
- Stir in the vanilla extract until fully combined.
- Add in the all-purpose flour and baking soda, mixing until a thick dough forms (it doesn’t need to be perfectly smooth).
- Use your hands to gently squish the dough together. Scoop 1 tablespoon of dough, divide it into 3 pieces, and roll each into a ball. Repeat with remaining dough.
- Roll each peanut butter cookie dough ball in granulated sugar until fully coated.
- Place dough balls on the prepared baking sheet and bake for 6–7 minutes. Once baked, transfer cookies to the fridge or freezer for 10–15 minutes to firm up.
- Melt chocolate in 30-second intervals, stirring between each, until smooth. Transfer to a piping bag.
- Flip chilled cookies upside down and pipe a dollop of melted chocolate on the bottom of each cookie. Press a Hershey’s Kiss on top.
- Once set, repeat on the top side of the cookies using regular chocolate chips.
- Let cookies cool and set for 10–15 minutes. Enjoy fresh or store in an airtight container at room temperature or chilled for up to 10 days.
Nutrition
Private Notes
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