Description
Delight in these adorable Bear Paw Peanut Butter Blossom Cookies, combining creamy peanut butter dough with a sweet touch of chocolate disks and chips that create a playful paw print on each cookie. Perfectly soft and chewy with a hint of vanilla, these cookies make a fun treat for any occasion.
Ingredients
Scale
Cookie Dough
- 1/2 cup butter, softened
- 1 cup creamy peanut butter
- 1 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 2 large eggs
- 1/2 teaspoon vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 1/2 teaspoon salt
Decoration
- 48 chocolate melting disks
- 144 chocolate chips
Instructions
- Preheat and Prepare Baking Sheets: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper to prevent sticking and ensure even baking.
- Make the Peanut Butter Mixture: In a large bowl, beat the softened butter, creamy peanut butter, granulated sugar, and light brown sugar together until the mixture is smooth and creamy. Then mix in the eggs and vanilla extract 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 to the peanut butter mixture, stirring gently until just combined to avoid overmixing the dough.
- Shape and Bake Cookies: Scoop rounded tablespoons of dough onto the prepared baking sheets, spacing cookies about 2 inches apart to allow room for spreading. If desired, roll each dough ball in additional granulated sugar before baking. Bake in the preheated oven for 7 to 9 minutes until the cookies are puffy and soft.
- Add Chocolate Decorations: Immediately after removing the cookies from the oven, press one chocolate melting disk into the center of each cookie. Then, add three chocolate chips around the disk to create a bear paw print pattern. Allow the cookies to cool on wire racks for best texture and appearance.
Notes
- For a crunchier cookie, bake an additional 1-2 minutes but avoid overbaking to maintain softness.
- You can substitute peanut butter with almond or sunflower seed butter for different flavors or to accommodate allergies.
- Rolling dough balls in sugar before baking enhances the cookie’s texture and gives a slight sparkle.
- Use parchment paper or silicone baking mats to prevent sticking and promote even baking.
- Cookies store well in an airtight container at room temperature for up to one week.
