1-Crush the peanut butter sandwich cookies into fine crumbs using a food processor or blender, setting aside 1/4 cup (about 30 g) of crumbs for later use.

2-In a large bowl, combine the remaining cookie crumbs with the softened cream cheese until a thick dough-like texture forms.

3-Scoop the mixture using a small cookie scoop or heaping tablespoon, roll into balls, and create an indentation in the center to place half of a mini peanut butter cup inside.

4-Shape each ball like an acorn, with a slightly flat top and rounded bottom.

5-Place shaped acorns on a parchment or wax paper-lined baking sheet and refrigerate for at least 30 minutes.

6-Melt the semi-sweet chocolate chips by microwaving in 30-second intervals, stirring in between until smooth.

7-Dip each chilled acorn ball into the melted chocolate, allowing excess to drip off, then return to the lined baking sheet and refrigerate to set.

8-Melt the peanut butter chips using the same method, then dip the flat top of each acorn into the melted peanut butter chips, followed immediately by rolling in the reserved cookie crumbs.

9-While the peanut butter layer is still soft, insert a pretzel piece into the top of each acorn to complete the look.

10-Serve immediately or keep chilled until serving.