Save Delightfully whimsical cookies with a rich peanut butter flavor, shaped to resemble charming pinecones—perfect for holiday gatherings or as a fun family baking project.
These cookies quickly became a holiday favorite in our family, making baking time truly special.
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
- Step 1:
- Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Step 2:
- In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
- Step 3:
- In a large mixing bowl, beat the butter, peanut butter, brown sugar, and granulated sugar until creamy and smooth.
- Step 4:
- Add the egg and vanilla extract beat until well combined.
- Step 5:
- Gradually add the dry ingredients to the wet mixture mixing until a soft dough forms.
- Step 6:
- Scoop out tablespoon-sized portions of dough. Shape each portion into a small oval tapering one end to form a pinecone shape.
- Step 7:
- Place ovals on prepared baking sheets spacing them about 2 inches apart.
- Step 8:
- 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.
- Step 9:
- Bake for 10–12 minutes until set and lightly golden.
- Step 10:
- Allow cookies to cool on the baking sheet for 5 minutes then transfer to a wire rack to cool completely.
- Step 11:
- Optional: Dust with powdered sugar for a snowy effect before serving.
Save Gathering around the kitchen to shape these cookies has become a cherished family tradition.
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
Nutritional Information
Calories 140 Total Fat 8 g Carbohydrates 15 g Protein 3 g per cookie
Save These cookies not only taste amazing but also bring joy to your holiday baking sessions.
Recipe FAQs
- → What gives these treats their pinecone shape?
The dough is shaped into small ovals with one end tapered, then decorated with chocolate sprinkles or almond slices angled to mimic pinecone scales.
- → Can I swap almonds for other toppings?
Yes, sunflower seeds can be used as a substitute for almonds, especially for nut allergy concerns, but peanut content remains.
- → How long should they bake?
Bake the treats at 350°F (175°C) for 10 to 12 minutes until set and lightly golden.
- → Are these treats vegetarian-friendly?
Yes, they contain no meat products and use vegetarian ingredients like butter, eggs, and peanut butter.
- → What is the best way to store them?
Store in an airtight container at room temperature to keep them fresh and maintain their crisp texture.
- → Can I add a chocolate coating?
Yes, dipping the base in melted chocolate after baking adds a delicious twist and decorative touch.