# Components:
→ Dry Ingredients
01 - 2 cups all-purpose flour
02 - 1/2 teaspoon baking soda
03 - 1/4 teaspoon salt
→ Wet Ingredients
04 - 1/2 cup unsalted butter, softened
05 - 1 cup creamy peanut butter
06 - 3/4 cup light brown sugar, packed
07 - 1/4 cup granulated sugar
08 - 1 large egg
09 - 2 teaspoons vanilla extract
→ For Shaping and Decorating
10 - 1/2 cup chocolate sprinkles or sliced almonds (for pinecone scales)
11 - 2 tablespoons powdered sugar (optional, for dusting)
# Method:
01 - Preheat the oven to 350°F. Line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
03 - In a large bowl, beat the softened butter, peanut butter, brown sugar, and granulated sugar until creamy and smooth.
04 - Add the egg and vanilla extract to the wet mixture and beat until fully combined.
05 - Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms.
06 - Scoop tablespoon-sized portions of dough and shape each into an oval, tapering one end to resemble a pinecone.
07 - Place shaped ovals on prepared baking sheets, spacing approximately 2 inches apart.
08 - Use tweezers or a small knife to gently press chocolate sprinkles or sliced almonds into the dough at an angle, starting at the tapered end and working upward to mimic pinecone scales.
09 - Bake for 10 to 12 minutes until the cookies are set and lightly golden.
10 - Let the cookies cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
11 - Dust the cooled cookies with powdered sugar for a snowy appearance before serving.
