Description
These delightful Bear Paw Peanut Butter Blossom Cookies combine the rich flavors of creamy peanut butter and buttery dough with a fun, paw-shaped chocolate decoration. Perfectly soft and chewy, these cookies are topped with a chocolate disk and chocolate chips to resemble adorable bear paws, making them a charming treat for any occasion.
Ingredients
Scale
Wet Ingredients
- 1/2 cup butter, softened
- 1 cup creamy peanut butter
- 2 large eggs
- 1/2 teaspoon vanilla extract
Dry Ingredients
- 1 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 1/2 teaspoon salt
Decorations
- 48 chocolate melting disks
- 144 chocolate chips
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper to prevent sticking and ensure even baking.
- Prepare Dough: In a large bowl, beat together the softened butter, creamy peanut butter, granulated sugar, and packed brown sugar until the mixture is smooth and creamy. Add the eggs and vanilla extract, mixing well until fully combined.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add this dry mixture into the peanut butter mixture, stirring until just combined to maintain a tender texture.
- Shape and Bake: Using a rounded tablespoon, scoop the dough onto the prepared baking sheets, spacing the cookies about 2 inches apart to allow for spreading. Optionally, roll each dough ball in extra granulated sugar for a slight crunch and sparkle. Bake in the preheated oven for 7 to 9 minutes until cookies are puffy and soft.
- Decorate: Immediately after removing the cookies from the oven, press one chocolate melting disk into the center of each cookie while they are still warm. Then, arrange three chocolate chips around the disk to form the shape of a bear paw. Transfer the cookies to wire racks to cool completely, allowing the chocolate to set.
Notes
- Ensure the butter is softened but not melted for best mixing results.
- Do not overmix the dough once the flour is added to keep cookies tender.
- If desired, chill the dough for 30 minutes before baking to prevent excessive spreading.
- Use parchment paper for easy cookie removal and quicker cleanup.
- These cookies can be stored in an airtight container at room temperature for up to 5 days.
