Save Delightfully whimsical cookies with a rich peanut butter flavor, shaped to resemble charming pinecones&mdashperfect for holiday gatherings or as a fun family baking project.
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
- Preheat oven:
- Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Mix dry ingredients:
- In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
- Mix wet ingredients:
- In a large mixing bowl, beat the butter, peanut butter, brown sugar, and granulated sugar until creamy and smooth.
- Add egg and vanilla:
- Add the egg and vanilla extract beat until well combined.
- Combine mixtures:
- Gradually add the dry ingredients to the wet mixture mixing until a soft dough forms.
- Shape dough:
- Scoop out tablespoon-sized portions of dough. Shape each portion into a small oval tapering one end to form a pinecone shape.
- Prepare baking sheets:
- Place ovals on prepared baking sheets spacing them about 2 inches apart.
- Decorate cookies:
- 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.
- Bake:
- Bake for 10 12 minutes until set and lightly golden.
- Cool:
- Allow cookies to cool on the baking sheet for 5 minutes then transfer to a wire rack to cool completely.
- Optional dusting:
- Dust with powdered sugar for a snowy effect before serving.
Save 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
Allergen Information
Contains peanuts eggs wheat (gluten) and dairy (butter) Almonds are optional but may pose a tree nut allergy risk Always check ingredient labels for hidden allergens if serving to guests with food sensitivities
Save These pinecone shaped peanut butter cookies add whimsy and flavor to your baking repertoire.
Recipe FAQ
- → How do I shape the dough to resemble pinecones?
Scoop out tablespoon-sized portions and shape each into a small oval, tapering one end. Press chocolate sprinkles or sliced almonds into the dough angle-wise from the tapered end upward to mimic pinecone scales.
- → Can I substitute almonds for other toppings?
Yes, sliced almonds can be swapped for chocolate sprinkles or sunflower seeds, but note that peanut allergens remain due to peanut butter.
- → What is the recommended baking temperature and time?
Bake at 350°F (175°C) for 10 to 12 minutes until the treats are set and lightly golden on the edges.
- → How should I cool these treats after baking?
Let them cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely for best texture.
- → Are there any suggested serving ideas?
Serve these pinecone-shaped treats with hot cocoa or spiced tea for a cozy, festive experience.