These Oatmeal 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.
For other deliciously fun shaped cookies that taste just as good as they look, check out these my Pumpkin-Free Pumpkin-Shaped Sugar Cookies, Viennese Whirls Butter Cookies, and last but certainly not least, Fried Rosette Snowflake Cookies.
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Table of Contents Found Here
- Why this recipe works:
- The ingredient list:
- Kitchen tools and equipment needed:
- Can these acorn cookies be frozen?
- What if I don't like banana? Can I still make these acorn cookies?
- Are peanut butter banana oatmeal acorn cookies soft and chewy or hard and crispy?
- Additional fall-inspired cookies:
- How many acorn cookies does this recipe make?
- How to make oatmeal acorn cookies with peanut butter and banana:
- Printable Recipe Card
- Please comment if you've made this recipe.
Why this recipe works:
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 bit healthy, too. So go ahead and squirrel a few away just for yourself! Don't worry. I promise I won't tell!
The ingredient list:
*Please note that the exact measurements along with a "shop the recipe" feature from Instacart and Walmart is available inside the printable recipe card.
- Overripe Bananas
- Creamy Peanut Butter
- Confectioners Sugar
- Softened Butter
- Pure Vanilla Extract
- Quick Cooking Oats
- Salt
- 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?
Yep!
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
*Acorn Cookies with Peanut Butter, Banana, and Oatmeal (pictured below) This is the place!
How many acorn cookies does this recipe make?
Approximately 48-52
How to make oatmeal acorn cookies with peanut butter and banana:
- 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.
When you make today's recipe (and I hope that you will), I'd appreciate it if you'd take the time to come back and give it a star rating along with a comment on why you rated as you did.
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Printable Recipe Card
Oatmeal Acorn Cookies with Peanut Butter and Banana
Equipment
- hand mixer optional
- stand mixer optional
- pastry blender optional
- nut chopper optional
Ingredients
- 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
Instructions
- Preheat oven to 350-degrees Fahrenheit (170-degrees Celsius)
- 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.
Notes
Nutrition
I sincerely hope you've enjoyed today's recipe for Acorn Cookies as much as I've enjoyed bringing it to you!!
Should you have any questions or comments regarding anything you've seen on my site, please don't hesitate to reach out to contact me. It is always my distinct pleasure to get back with you just as soon as I possibly can!
Thank you so much for visiting me today in my Kudos Kitchen. I hope you found something you'll love and that you will come back and visit me often. Please know that there is always room for you around my kitchen table!
Until we eat again, I hope you have a delicious day!
Jennifer says
These cookies are adorable! I cannot wait to make them with my kids this fall
Renée says
You'll have such fun! Enjoy!!
Barbara L Belt says
Love your blog,recipes, ideas and commentaries. Have been with you for a while. Because of health issues that just sprang up do not cook like I use to but still like to read.
Renée says
This means the world to me, Barbara. Thank you for taking the time to let me know, and I hope your health issues will improve.
Take care,
Renee
Sandi says
These are so cute...and that squirrel is adorable, I can't wait to try these!