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Acorn Cookies

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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.

Vertical image of a platter of acorn cookies with chocolate and nut toppings and a cute squirrel with autumn leaves.

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.


Overhead photo of a round plate of acorn cookies with chocolate and nuts.

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.

Kitchen tools and equipment needed:

A vertical closeup image of a platter of acorn cookies with chocolate and nuts with a cute squirrel and a title text overlay graphic.

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!!

Closeup photo of an acorn cookie with a bite taken out.

Additional fall-inspired cookies:

*Apple Oatmeal Cookies with White Chocolate and Pecans (pictured below) from (yours truly) Kudos Kitchen

A tray piled high with apple oatmeal cookies.

*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

Title text vertical image of pumpkin shaped sugar cookies with a fall pumpkin mug in the background.

*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

Tray of Amish sweet potato cookies in the foreground and sweet potatoes and an orange in the background.

*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!

title text vertical image of acorn cookies on a plate with a squirrel.

How many acorn cookies does this recipe make?

Approximately 48-52

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.
Overhead photo of a round tray of acorn cookies with autumn leaves and a squirrel.

Below is the printable recipe card and instructions for making for today’s Acorn Cookies with peanut butter, banana, and oatmeal

Overhead photo of a plate of acorn cookies

Acorn Cookies with Peanut Butter, Banana and Oatmeal

Renee – Kudos Kitchen
5 from 2 votes
Prep Time 10 mins
Cook Time 18 mins
Total Time 28 mins
Course Kudos Kitchen Dessert Recipes
Servings 48 cookies
Calories 153 kcal


  • 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
  • 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.


Wrap these cookies well and freeze for up to two months, if needed.


Serving: 1Calories: 153kcalCarbohydrates: 17gProtein: 4gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 5gCholesterol: 2mgSodium: 124mgFiber: 2gSugar: 7g
Keyword acorn cookies, fall cookies, peanut butter acorn cookies
Tried this recipe?Let us know how it was!

Thank you so much for visiting me here today in my Kudos Kitchen! 

I sincerely hope you’ve enjoyed today’s recipe for Acorn Cookies as much as I’ve enjoyed bringing it to you!!

Closeup photo of a hand holding an acorn cookie with chocolate and chopped nuts.

Should you have any questions or comments regarding this recipe or anything else you’ve seen on my site, please don’t hesitate to reach out to me. It is always my distinct pleasure to get back with a reply just as soon as I possibly can!

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Recipe Rating


Wednesday 4th of September 2019

These cookies are adorable! I cannot wait to make them with my kids this fall


Wednesday 4th of September 2019

You'll have such fun! Enjoy!!

Barbara L Belt

Monday 2nd of September 2019

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.


Tuesday 3rd of September 2019

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


Sunday 1st of September 2019

These are so cute...and that squirrel is adorable, I can't wait to try these!