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.
This cozy chicken stew is a cherished family favorite that warms the soul on chilly nights.
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 1012 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 Baking these cookies has become a joyous holiday tradition cherished by our entire family.
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 cookies are both fun to make and delicious to share, perfect for creating warm memories.
Kitchen Questions
- → How do I shape the pinecone effect?
After shaping the dough into small ovals, press chocolate sprinkles or almond slices at an angle starting from the tapered end, mimicking pinecone scales.
- → Can I substitute almond slices?
Sunflower seeds make a good alternative for layering scales, but peanut content remains, so consider allergies.
- → What’s the ideal baking temperature and time?
Bake at 350°F (175°C) for 10–12 minutes until lightly golden and set.
- → How should I store the baked items?
Store in an airtight container at room temperature to maintain freshness for several days.
- → Can I add a finishing touch?
Optionally, dust with powdered sugar for a gentle snowy effect or dip the base in melted chocolate for extra richness.