Save Delightfully whimsical cookies with a rich peanut butter flavor, shaped to resemble charming pinecones—perfect for holiday gatherings or as a fun family baking project.
These cookies bring back warm memories of baking with my family during the holidays
Ingredients
- Dry Ingredients: 2 cups all-purpose flour, 1/2 teaspoon baking soda, 1/4 teaspoon salt
- Wet Ingredients: 1/2 cup unsalted butter softened, 1 cup creamy peanut butter, 3/4 cup light brown sugar packed, 1/4 cup granulated sugar, 1 large egg, 2 teaspoons vanilla extract
- For Shaping and Decorating: 1/2 cup chocolate sprinkles or sliced almonds (for pinecone scales), 2 tablespoons powdered sugar (optional for dusting)
Instructions
- Step 1:
- Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Step 2:
- In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
- Step 3:
- In a large mixing bowl, beat the butter, peanut butter, brown sugar, and granulated sugar until creamy and smooth.
- Step 4:
- Add the egg and vanilla extract beat until well combined.
- Step 5:
- Gradually add the dry ingredients to the wet mixture, mixing until a soft dough forms.
- Step 6:
- Scoop out tablespoon-sized portions of dough. Shape each portion into a small oval, tapering one end to form a pinecone shape.
- Step 7:
- Place ovals on prepared baking sheets, spacing them about 2 inches apart.
- Step 8:
- Using clean tweezers or the tip of a small knife, gently press chocolate sprinkles or sliced almonds into the dough at an angle to mimic pinecone scales, starting at the tapered end and working upward.
- Step 9:
- Bake for 10–12 minutes, until set and lightly golden.
- Step 10:
- Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Step 11:
- Optional: Dust with powdered sugar for a snowy effect before serving.
Save Baking these cookies always turns into a fun family project that everyone enjoys.
Notes
For a chocolatey twist, dip the base of each cookie in melted chocolate and let set. Swap almond slices for sunflower seeds if nut allergies are a concern (but note peanut content remains). Serve with hot cocoa or spiced tea for a festive treat.
Required Tools
Mixing bowls, Electric mixer, Measuring cups and spoons, Baking sheets, Parchment paper, Tweezers or small knife, Wire rack
Nutritional Information
Calories: 140, Total Fat: 8 g, Carbohydrates: 15 g, Protein: 3 g (per cookie)
Save With these tips, your pinecone cookies will look professional and taste delicious every time.