Peanut Butter Bear Paw Cookies
These soft and chewy peanut butter cookies are topped with chocolate wafers and chocolate chips to form a sweet paw print, Enjoy!
Servings: 48 cookies
Ingredients
- 1/2 c. softened butter softened
- 1 c. creamy peanut butter
- 1 c. granulated sugar plus 1/4 c. for rolling the cookies in
- 1/2 c. light brown sugar packed
- 2 lg. eggs
- 1/2 tsp. vanilla extract
- 2 c. all-purpose flour
- 2 tsp. baking soda
- 1/2 tsp. salt
- 48 dark chocolate melting wafers (I use Ghirardelli)
- 144 dark chocolate chips (I use Ghirardelli)
Instructions
- Preheat the oven to 350 degrees. Line rimmed baking sheets with parchment paper; set aside.
- In a large bowl, beat together the butter, peanut butter, sugar, and brown sugar until smooth and creamy. Add in eggs and vanilla, beat until combined.
- In a medium bowl, whisk together flour, baking soda, and salt. Add the flour mixture to the peanut butter mixture and beat until just combined.
- Using a small cookie scoop, scoop tablespoonfuls of dough. Roll the dough into balls then roll in granulated sugar. Place 2 inches apart on the prepared baking sheets.
- Bake for 7-9 minutes. The cookies should look puffy and soft but set.
- Remove the cookies from the oven. Press a chocolate wafer into the lower center portion of each cookie, then add 3 chocolate chips to make the paw-shaped pattern.
- Allow the cookies to completely cool on the pans. To speed things up, place the baking sheet with cookies in the refrigerator for 15-20 minutes to allow the chocolate to harden.
- Once the cookies have completely set, you can stack them in between parchment or wax paper and store them in an air-tight container for 2-3 days on the counter, 1 week in the refrigerator, or 3 months in the freezer.