Pin It 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 recipe has become a favorite in our household every holiday season because the shape is so much fun to make and the flavor is irresistible.
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.
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Baking these cookies always brings my family together in the kitchen, sharing laughs and holiday cheer with each pinecone we shape.
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
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These pinecone cookies make a cozy and festive addition to any holiday spread enjoy shaping and sharing them with your loved ones.
Recipe Questions & Answers
- → How do I shape the cookies like pinecones?
Scoop tablespoon-sized dough portions and shape each into a small oval with one tapered end. Press chocolate sprinkles or almond slices into the dough at an angle from the tapered end upwards to mimic pinecone scales.
- → What can I use if I have a nut allergy?
Almond slices can be swapped with sunflower seeds for the scale decoration, but note the peanut ingredient remains. Be cautious if serving to those with peanut allergies.
- → Can these cookies be made ahead of time?
Yes, dough can be prepared in advance and refrigerated. Shape and bake shortly before serving to maintain texture and freshness.
- → What’s the baking time and temperature?
Bake at 350°F (175°C) for 10 to 12 minutes until lightly golden and set, then cool on baking sheets before transferring to a wire rack.
- → Any tips for extra decoration?
Dusting with powdered sugar gives a snowy effect, and dipping the base in melted chocolate adds a rich twist.