Description
Get ready for an adventure in baking with these adorable Bear Paw Peanut Butter Blossom Cookies! This recipe is a delightful twist on a classic, transforming simple peanut butter blossom cookies into charming bear paw shapes, making it an incredibly fun and engaging activity for kids and a delicious treat for the whole family.
Ingredients
Scale
- 1 ½ cups (375g) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup (113g) unsalted butter, softened
- ½ cup (120g) granulated sugar
- ½ cup (120g) packed light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup (250g) creamy peanut butter
- ½ cup (120g) granulated sugar (for rolling)
- 48 Hershey’s Kisses or other small chocolate candies
Instructions
- **Preheat and Prep:** Preheat your oven to 375°F (190°C). Line several baking sheets with parchment paper or silicone baking mats.
- **Combine Dry Ingredients:** In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside.
- **Cream Wet Ingredients:** In a large bowl, using an electric mixer, cream together the softened butter, granulated sugar, and light brown sugar until light and fluffy, about 2-3 minutes.
- **Add Egg and Vanilla:** Beat in the large egg and vanilla extract until well combined, scraping down the sides of the bowl as needed.
- **Incorporate Peanut Butter:** Add the creamy peanut butter to the wet ingredients and beat until fully incorporated and smooth.
- **Combine Wet and Dry:** Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined.
- **Shape the Bear Paws:** Place the ½ cup of granulated sugar for rolling in a shallow dish. For the “palm” of the paw: Roll about 1 tablespoon of dough into a ball. For the “toes”: Roll three smaller balls of dough, about ½ teaspoon each.
- **Assemble and Roll:** Gently press the three small “toe” balls onto one side of the larger “palm” ball, forming a bear paw shape.
- **Sugar Coating:** Roll the entire bear paw cookie dough (palm and toes together) in the granulated sugar.
- **Bake:** Place the sugar-coated bear paw cookies about 2 inches apart on the prepared baking sheets.
- **Initial Bake:** Bake for 6-7 minutes.
- **Add Chocolates:** Carefully remove the baking sheets from the oven. Immediately press one Hershey’s Kiss into the “palm” of each cookie, and three more into the “toes.”
- **Final Bake:** Return the cookies to the oven and bake for an additional 2-3 minutes, or until the chocolate is slightly softened and shiny, and the cookies are lightly golden at the edges.
- **Cool:** Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Notes
Ensure your butter and egg are at room temperature. Use classic creamy peanut butter for best results. Don’t overmix the dough once the flour is added. Press chocolate kisses immediately after initial baking while cookies are warm.
- Prep Time: 20 minutes
- Cook Time: 8-10 minutes
- Category: Dessert, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150-180
- Sugar: 12-15g
- Sodium: 80-100mg
- Fat: 8-10g
- Saturated Fat: 3-5g
- Unsaturated Fat: 4-6g
- Trans Fat: 0g
- Carbohydrates: 18-22g
- Fiber: 1-2g
- Protein: 3-4g
- Cholesterol: 15-20mg