Bear Paw Cookies
Bear Paw Cookies made with Peanut Butter Cookie dough and topped with a chocolate wafer and plain chocolate chips to form a bear paw treat
Servings: 45
Ingredients
- ½ Cup Butter Softened
- ½ Cup Peanut Butter
- 1 Egg Large
- 1 teaspoon Vanilla Extract
- ¾ Cup Granulated Sugar *Divided
- ½ Cup Brown Sugar
- 1 ¼ Cup All Purpose Flour 150g
- ½ teaspoon Baking Soda
- ½ teaspoon Baking Powder
- 48 Ghiradelli Candy Wafer
- ½ Cup Semi Sweet Chocolate Chips
Instructions
- Preheat Oven to 375 and prepare baking sheets with parchment paper
- Cream Softened Butter and Peanut Butter in large Stand Mixer or use a Hand Mixer. Scrape sides of bowl as needed
- Add ½ cup Sugar and Brown Sugar with Vanilla Extract together
- Cream Egg into butter and sugar mixture
- In a separate bowl mix Flour, Baking Soda and Baking Powder
- Add Flour Mixture to Butter Mixture and mix to combine
- Use a Small Cookie Scoop size #60. Roll cookie dough in reserved sugar to coat and place on baking sheet 2 inches apart.
- Bake at 375 for 7-9 minutes or until edges turn golden brown. Do Not Over Bake
- Remove from oven and immediately place chocolate wafer and chocolate chips on hot cookies. Allow cookies to cool on cookie sheet.
- Move cookies to cooling rack to fully cool. Store in a sealed container for up to a week. Best if enjoyed within 2-3 days.
Notes
This recipe will make approximately 48 cookies in a small size #60 cookie scoop or approximately 30-32 Medium size #50 cookie scoop cookies.
Supplies / Equipment
- Kitchen Scale. I use this for accuracy in measuring and it's a life saver when it comes to consistent baking
- Wire Rack for cooling cookies. I like to have at least 2 cooling racks
- Mixing Bowls. A Large Mixing Bowl for mixing ingredients and small and medium mixing bowls for other ingredients
- Cookie Sheet. Most recipes will take 2 batches to bake. It's great to have multiple baking sheets available
- Parchment Paper or Silicone Baking Mat. Line Cookie Sheet with parchment paper for easy clean up and to prevent sticking.
- Cookie Scoop. A small #60 Cookie Scoop or a Medium Cookie Scoop #50 are great choices for uniform drops of cookie dough.
- Storage Container. An Airtight Container to store cookies or ZipLoc Bags work great too.
- Additional supplies. Measuring Cups and Measuring Spoons along with silicone spatula are all helpful
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