Chocolate Dipped Nutter Butter Acorn Cookies

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Easy no-bake chocolate dipped Nutter Butter acorn cookies. Cute fall treats perfect for Thanksgiving or autumn parties.

Prep Time20

Total Time20

Course: Cookies

Cuisine: American

Keyword: Chocolate Dipped Nutter Butter Acorn Cookies

Servings: servings

Calories: 95kcal

Author: Lois

Get Recipe Ingredients

Start by breaking each Nutter Butter cookie in half. Each half will become one acorn.
Line a baking sheet with parchment paper and set aside.
Melt the almond bark in a microwave-safe bowl, heating in 30-second intervals and stirring between each round until smooth and fully melted.
Dip the broken end of each Nutter Butter half into the melted almond bark. Let the excess chocolate drip off before placing it on the parchment-lined baking sheet.
While the coating is still wet, add a pinch of chocolate sprinkles over the dipped end to create the look of an acorn cap.
Break pretzel sticks into small pieces, about ¼ to ½ inch long. Gently press one piece into the top center of each acorn to form the stem.
Repeat the process with the remaining cookie halves, then let the chocolate set before serving or storing.

Tips

Let the melted chocolate cool slightly before dipping so it coats the cookies evenly.
Break pretzel sticks gently to create small stems that fit neatly into the cookie.
Work in batches if needed so the chocolate doesn’t begin to set before you finish decorating.

Storage & Make Ahead

Store in an airtight container in the refrigerator for up to 1 week to keep the chocolate firm.
Prepare up to 2–3 days ahead; add decorations and stems once the chocolate has set.
Freezing is not recommended as the pretzel stems can soften and the chocolate may lose its smooth finish.