These acorn cookies are just as cute as can be! They have a delicious peanut butter and banana flavor that I promise you'll go NUTS over.
I had such a fun time making these acorn cookies and I know you will too!
Their delicious peanut butter, banana, and oatmeal flavor make them not only tasty to eat but a little on the healthy side as well.
So much so that you may want to squirrel a few away to save all for yourself! So go ahead and go NUTS!!
**Please Note - The printable recipe card with detailed instructions, complete ingredient measurements, and nutritional information for making Acorn Cookies with Peanut Butter and Banana is available at the end of this post. OR click on the "jump to recipe" button (found above) to be taken directly to the printable recipe.
The ingredient list:
**Note - The following lists of ingredients plus kitchen tools and equipment contain affiliate links (highlighted in blue) for your consideration and shopping convenience.
- Overripe Bananas
- Creamy Peanut Butter
- Confectioners Sugar
- Softened Butter
- Pure Vanilla Extract
- Quick Cooking Oats
- All-Purpose Flour
- Baking Powder
- Semi-Sweet Chocolate Chips
- Honey Roasted Peanuts, chopped
Kitchen tools and equipment needed:
- Large Mixing Bowl
- Pastry Blender or Forks
- Measuring Cups and Spoons
- Microwave-Safe Bowl
- Wooden Spoon or Spatula
- Food Processor or Zip-Top Bag and Rolling Pin
- Baking Sheets
- Parchment Paper
- Cookie Scoop (optional)
Can these acorn cookies be frozen?
Wrap them well in a single layer and freeze for up to 3 months.
What if I don't like banana? Can I still make these acorn cookies?
Well, you can leave the banana out, but be cautious.
This recipe was tested using mashed bananas which adds to the moisture level of the batter.
If you do leave out the banana, you'll also have to cut back on the amount of sugar, oats, and all-purpose flour used as well.
It can be done, but you'll have to play with the recipe a little.
The dough should be firm, but not hard. Soft, but not too soft. You need it to hold its shape while baking.
Are peanut butter banana oatmeal acorn cookies soft and chewy or hard and crispy?
Soft and chewy!!
Additional fall-inspired cookies:
*Apple Oatmeal Cookies with White Chocolate and Pecans (pictured below) from (yours truly) Kudos Kitchen
*Pumpkin Ricotta Cookies from Imagelicious
*Piped Flower Cookies for Fall from The Decorated Cookie
*Pumpkin Shaped Sugar Cookies (pictured below) from (yours truly) Kudos Kitchen
*Maple Cinnamon Spritz Cookies from Urban Bliss Life
*Apple Cider Snaps from Cookie Dough and Oven Mitt
*Amish Sweet Potato Cookies (pictured below) from (yours truly) Kudos Kitchen
*Pumpkin Chocolate Chip Cookies from Courtney's Sweets
*Pumpkin Cranberry Cookies with Spiced Glaze from Pumpkinlicious
*Acorn Cookies with Peanut Butter, Banana, and Oatmeal (pictured below) You are here!
How many acorn cookies does this recipe make?
How to make peanut butter, banana, and oatmeal acorn cookies:
- Use a food processor (or a zip-top bag and rolling pin) to crush peanuts into fine crumbs. Set aside.
- Set aside approximately 48-50 chocolate chips to form the stem of the acorn cap.
- Mash overripe bananas in a large bowl and stir in peanut butter.
- Stir in confectioners sugar, softened butter, oatmeal, salt, baking powder, and all-purpose flour until well combined.
- Once the dough is fully combined, scoop out approximately golf ball size portions and shape into acorns.
- Bake the cookies at 350-degrees for 18-20 minutes and cool on a wire rack.
- Continue the same process with the remaining dough.
- When the cookies are completely cool, melt the chocolate chips in a medium/low microwave-safe bowl, stirring frequently so the chocolate melts evenly, and doesn't overheat!
- Place the chopped nuts in a small bowl.
- Dip the rounded top of the acorn cookie.
- Add one of the reserved chocolate chips in the center of the melted chocolate (to resemble the stem).
- Dip the chocolate acorn top into the chopped nuts and place on a parchment-lined baking sheet to dry.
Below is the printable recipe card and instructions for making for today’s Acorn Cookies with peanut butter, banana, and oatmeal.
Acorn Cookies with Peanut Butter, Banana and Oatmeal
- 3 overripe bananas mashed
- 2 cups creamy peanut butter
- 2 cups confectioners sugar
- 3 tablespoons butter softened
- 1 teaspoon pure vanilla extract
- 2 cups quick cooking oats
- 1 teaspoon salt
- 1 teaspoon baking powder
- 2½ cups all-purpose flour
- 1 bag semi-sweet chocolate chips (reserve 48 and set aside)
- 1 cup peanuts finely ground
- Preheat oven to 350-degrees
- Add the first 9 ingredients into a large bowl, stirring well to form a semi-stiff dough.
- Scoop out approximately golf ball size dough balls and form into acorn shapes.
- Place the cookies onto parchment-lined baking sheets.
- Bake in a preheated oven for 18-20 minutes or until the cookies are slightly browned on the bottom.
- *Note - the cookies should not spread in shape and they also will not darken in color, except on the bottom.
- Remove the baked cookies from the oven and cool completely on a wire rack.
- Continue the same process with the remaining cookie dough.
- In a medium bowl, melt the chocolate chips (except the reserved ones) in a microwave oven on medium/low power, in 30-second increments, stirring occasionally. Continue doing so until the chocolate is smooth and creamy.
- Dip the cooled cookie (tops only) into the melted chocolate (as the acorn cap) and place a reserved chocolate chip in the center of each cap.
- Gently dip the melted chocolate acorn cap into the ground peanuts and then place the cookies on a parchment-lined baking sheet until the chocolate is set.
I sincerely hope you've enjoyed today's recipe for Acorn Cookies as much as I've enjoyed bringing it to you!!
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