Bear Paw Peanut Butter Blossom Cookies

Bear paw peanut butter blossom coolies built on a chewy peanut butter cookie with fun a chocolate paw design on top.

Time

• Prep time: 15 Minutes
• Cook time: 32 Minutes
• Total time: 47 Minutes

Equipment/Recommended Products

• Stand mixer
• Cookie scoop

Key Ingredients Needed

• 1/2 cup butter, softened
• 1 cup creamy peanut butter
• 1 cup granulated sugar
• 1/2 cup brown sugar
• 2 eggs
• 1/2 teaspoon vanilla
• 2 cups all purpose flour
• 2 teaspoons baking soda
• 1/2 teaspoon salt
• 48 melting chocolate disks
• 144 chocolate chips

Instructions/Step By Step Directions

Step 1: Preheat oven to 350°F.

Step 2: Beat together butter, peanut butter, sugar and brown sugar until smooth and creamy.

Step 3: Add the eggs and vanilla, stirring to mix.

Step 4: In a small bowl, stir together flour, baking soda and salt.

Step 5: Add flour mixture to peanut butter mixture and mix until just combined.

Step 6: Scoop slightly rounded tablespoonsful of dough onto a sheet pan leaving two inches between the balls of dough, a small cookie scoop works well for this. Roll balls of dough in additional granulated sugar if desired.

Step 7: Bake for 7-9 minutes. The cookies should look puffy and soft, but set.

Step 8: Press 1 chocolate wafer into the lower center portion of each cookie, then add 3 chocolate chips to make a paw shaped pattern.

Step 9: Move cookies to a wire rack to cool completely. Allow chocolate to reset before stacking for storage.

Store: Cookies store for up to a week at room temperature. Put them in an airtight container with a slice of sandwich bread to keep them softer for longer.

Freeze: For longer storage, freeze the cookies in a freezer safe bag for up to 6 months. Just bring them back to room temperature before serving.

Notes/Tips

• Because of the high peanut butter to butter ratio, they taste amazing and chilling the dough isn’t necessary.
• That being said, if you bake the first tray of cookies and they are spreading, go ahead and pop the dough in the refrigerator for a half hour. I have just found that it isn’t necessary when making this recipe.
• The dough is soft but not super sticky. It scoops easily with a small cookie scoop. You can roll the balls of dough in granulated sugar if you want to. Or just scoop them straight onto the cookie sheet if you prefer.
• The sugar rolled cookies will have a little extra crunch on the exterior. The dough without the sugar coating has a softer bite, both ways taste great so it is whatever your preference is.
• We used Ghirardelli milk chocolate melting disks for the center of the paw. The size is perfect and they taste amazing.
• Three milk chocolate chips complete the paw. Feel free to use dark chocolate if that is your preference.
• Allow the cookies to cool completely and ensure the chocolate is set before stacking the cookies in an airtight container.

Nutrition Information

• Yield: 48 cookies
• Serving size: 1

Amount Per Serving

• Calories: 132kcal
• Total Fat: 7g
• Saturated Fat: 3g
• Trans Fat: 0g
• Unsaturated Fat: 3g
• Cholesterol: 14mg
• Sodium: 124mg
• Carbohydrates: 16g
• Fiber: 1g
• Sugar: 10g
• Protein: 3g

* All nutritional information provided is approximate/estimated and can vary depending on several factors such as the exact ingredients you use, so is not guaranteed to be accurate. Please see a registered dietician for special diet advice.
* Nutritional values were obtained with automatic software using the amounts of products used. To get the most accurate representation of the nutritional values, you should calculate them with the actual ingredients used in your recipe. You are solely responsible for the nutritional information obtained to be accurate.