Easy Acorn Cookies (Nutter Butter)
Quick and easy Nutter Butter acorn cookies, homemade with simple ingredients. Fun to make with kids during Fall or Autumn and Thanksgiving parties. Enjoy them as is or use them as a cupcake topper.
Servings: 20 Cookies
Calories: 72kcal
Ingredients
- 10 Nutter butter cookies
- ½ cup Melted chocolate
- ½ cup Chocolate sprinkles I like to use long jimmies
- ¼ cup Mini pretzel rods You can also use chocolate tootsie rolls
Instructions
- Break the cookie in half.
- Divide the cookie further into creamy side and non-creamy side.
- Pour some melted chocolate on top of the creamy side.
- Break a pretzel rod in half and stick one piece on top of the melted chocolate. This will be the stem. You can also use a knife to cut little sausage shapes out of chocolate Tootsie Rolls and use that for the stem instead of the pretzel sticks.
- Pour some melted chocolate on only the top portion of the non-creamy side of the cookie.
- Dip this area in a bowl of chocolate sprinkles.
- Pour some more melted chocolate on top of the pretzel rod.
- Stick the sprinkle covered cookie here and press to secure properly.
Video
Notes
- In the video, I used pretzel sticks for the stems but you can roll out little pieces of Tootsie rolls too.
- Use chopped peanuts in place of chocolate sprinkles to add even more rustic texture.
- Try other store-bought cookies such as Oreos or Milanos. You may have to trim slightly on the top with a sharp knife for the perfect shape.
- You can apply the same technique on cut out sugar cookies too.
- Read additional tips and variations above.
- Leftovers can be stored in a cookie jar at room temperature for up to 3 days.
Nutrition
Calories: 72kcal | Carbohydrates: 11g | Protein: 1g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 26mg | Potassium: 13mg | Fiber: 1g | Sugar: 8g | Calcium: 1mg | Iron: 1mg