These no-bake Acorn Kiss Cookies are a great addition to any Fall or Thanksgiving Day dessert table. They are so easy! Let the kids make them!
Bring these Acorn Kiss Cookies to any Fall or Thanksgiving Day gathering. They are so simple to make because there is no baking required and they only take minutes to assemble. These festive treats use a handful of ingredients; Nilla Wafers, Hershey’s Kisses, chocolate frosting and butterscotch chips. They are so cute, delicious and everyone will love them!
When I am baking my kids love to come around and offer their help. This recipe is the perfect baking assignment for them. As mentioned, no need to heat up the oven for this one. Hand the recipe off to the kids and let them do the work! A win-win for both of you!
Top 5 Reasons You’ll Love This Recipe
- They are so easy to make!
- No baking required!
- Only 4 ingredients!
- Festive treat for any Fall or Thanksgiving gathering!
- The kids can make them all by themselves!
Substitutions
- Change out the base: you can substitute the Nilla Wafers out for mini Nilla Wafers, Nutter Butter Bites, or mini Chips Ahoy. I used regular sized Nilla Wafers because that’s what I had in my pantry but any small cookie will work well too.
- Change out the Kisses: use your favorite kisses, like Hershey’s Milk, Dark, Vanilla or Hugs Kisses.
- Change out the chips: use your favorite chip! Vanilla, milk, dark, semi-sweet, or butterscotch.
Storing & Freezing Instructions
- Store in an airtight container at room temperature for up to 5 days.
- To freeze: store in an airtight container, place wax paper between layers and freeze for up to 3 months.
Acorn Kiss Cookies-Ingredients
- 36 Hershey’s Milk Chocolate Kisses (unwrapped)
- 36 Nilla Wafers (regular or mini)
- 36 Butterscotch chips
- 1-2 tbsp chocolate frosting (prepared or homemade)
Homemade Chocolate Frosting
- 1 tbsp butter softened
- 1 oz Baker’s unsweetened chocolate
- 1/2 cup powdered sugar
- 2-3 tbsp milk
- 1/2 tsp pure vanilla extract
Instructions
- Prepare a pastry bag with a writing tip (Wilson’s tip #3).
- Fill pastry bag with chocolate frosting. Squeeze a small amount of frosting onto the flat bottom of a Hershey’s Kiss. Press the frosted kiss onto the bottom of the Nilla Wafer.
- Squeeze a small amount of frosting onto the butterscotch chip and press onto the rounded part of the Nilla Wafer.
- Repeat with the remaining ingredients.
- Place acorn kiss cookies onto a baking sheet and let dry.
- Serve and enjoy!
- To store, place in an airtight container for up to 5 days. To freeze, place in an airtight container with wax paper between layers for up to 3 months.
Homemade Chocolate Frosting
- Melt Baker’s chocolate in a small sauce pan over medium-low heat.
- Using a hand mixer, beat butter, melted chocolate, powdered sugar, milk and pure vanilla extract until smooth and creamy. If thick, add a little milk at a time to get desired consistency.
For additional Fall and Thanksgiving treats try:
Easy Thanksgiving Turkey Cupcakes
Simple Mini Spiced Pumpkin Cakes
Try these festive fall cocktails too!
Acorn Kiss Cookies
These no-bake Acorn Kiss Cookies are a great addition to any Fall or Thanksgiving Day dessert table. They are so easy! Let the kids make them!
Equipment
- Baking sheet
- Writing tip #3 and pastry bag
Ingredients
- 36 Hershey's Milk Chocolate Kisses unwrapped
- 36 Nilla Wafers regular or mini
- 36 Butterscotch chips
- 1-2 tbsp chocolate frosting prepared or homemade
Homemade Chocolate Frosting
- 1 tbsp butter softened
- 1 oz Baker's unsweetened chocolate
- 1/2 cup powdered sugar
- 2-3 tbsp milk
- 1/2 tsp pure vanilla extract
Instructions
- Prepare a pastry bag with a writing tip (Wilson's tip #3).
- Fill pastry bag with chocolate frosting. Squeeze a small amount of frosting onto the flat bottom of a Hershey's Kiss. Press the frosted kiss onto the bottom of the Nilla Wafer.
- Squeeze a small amount of frosting onto the butterscotch chip and press onto the rounded part of the Nilla Wafer.
- Repeat with the remaining ingredients.
- Place acorn kiss cookies onto a baking sheet and let dry.
- Serve and enjoy!
- To store, place in an airtight container for up to 5 days. To freeze, place in an airtight container with wax paper between layers for up to 3 months.
Homemade Chocolate Frosting
- Melt Baker’s chocolate in a small sauce pan over medium-low heat.
- Using a hand mixer, beat butter, melted chocolate, powdered sugar, milk and pure vanilla extract until smooth and creamy. If thick, add a little milk at a time to get desired consistency.
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