Bear paw peanut butter blossoms take the classic Christmas cookie to a new level of cute. They are built on a chewy peanut butter cookie with fun a chocolate paw print design on top.
Are peanut butter blossoms always on your list for holiday baking? Make them even more fun this year by turning them into bear paws.
Or call them dog paws or cat paws if you would rather. No matter what animal you choose, be sure to make these sweet treats.
Holiday baking is always so much fun. If you have been here long, you know the chocolate and peanut butter flavor combination is one of our favorites.
So there always has to be several cookies and candies that feature these two flavors. The thing is as much as we love the classics, it is fun to try to put a little bit of a spin on it to keep it fresh.
Then instead of making our favorite chewy peanut butter blossoms, we tweaked the recipe and made them these fun bear paws. These little changes allow me to feel a little bit creative while still showing up with everyone’s favorite treats.
For a different flavor profile, try making chocolate covered cherry cookies. They are soft and delicious with a gooey cordial cherry candy in the center.
Making Bear Paw Cookies
The base of these cookies are the same as our favorite blossom cookies. It is a nice soft and chewy cookie.
Because of the high peanut butter to butter ratio, they taste amazing and chilling the dough isn’t necessary. All of the cookies you see here were baked without stopping to chill the dough.
That being said, if you bake the first tray of cookies and they are spreading, go ahead and pop the dough in the refrigerator for a half hour. I have just found that it isn’t necessary when making this recipe.
The dough is soft but not super sticky. It scoops easily with a small cookie scoop.
You can roll the balls of dough in granulated sugar if you want to. Or just scoop them straight onto the cookie sheet if you prefer.
The sugar rolled cookies will have a little extra crunch on the exterior. The dough without the sugar coating has a softer bite, both ways taste great so it is whatever your preference is.
The cookies should look puffy when they come out of the oven without taking on a lot of color. As soon as they come out of the oven push in the chocolate pieces to look like a paw.
We used Ghirardelli milk chocolate melting disks for the center of the paw. The size is perfect and they taste amazing.
Three milk chocolate chips complete the paw. Feel free to use dark chocolate if that is your preference.
Pro tip: For size reasons, it is best if you use a different brand of chocolate chips. The Ghirardelli chips tend to be bigger which makes them harder to fit on the cookie and changes the visual effect.
Allow the cookies to cool completely and ensure the chocolate is set before stacking the cookies in an airtight container. That’s all it takes!
Storing Fresh Baked Cookies
Cookies store for up to a week at room temperature. Put them in an airtight container with a slice of sandwich bread to keep them softer for longer.
For longer storage, freeze the cookies in a freezer safe bag for up to 6 months. Just bring them back to room temperature before serving.
More Fun Peanut Butter Cookie Recipes
Triple peanut butter cookies are loaded with chewy peanut butter goodness. And monster cookies are an all time favorite for good reason, you can always use holiday colored candies to make them festive too!
Love this recipe? Give it a ⭐⭐⭐⭐⭐ review in the recipe card below!
- 1/2 cup butter, softened
- 1 cup creamy peanut butter
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 2 large eggs
- 1/2 teaspoon vanilla extract
- 2 cups all purpose flour
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 48 melting chocolate disks
- 144 chocolate chips
- Preheat oven to 350°F.
- Beat together butter, peanut butter, sugar and brown sugar until smooth and creamy.
- Add the eggs and vanilla, stirring to mix.
- In a small bowl, stir together flour, baking soda and salt.
- Add flour mixture to peanut butter mixture and mix until just combined.
- Scoop slightly rounded tablespoonsful of dough onto a sheet pan leaving two inches between the balls of dough, a small cookie scoop works well for this. Roll balls of dough in additional granulated sugar if desired.
- Bake for 7-9 minutes. The cookies should look puffy and soft, but set.
- Press 1 chocolate wafer into the lower center portion of each cookie, then add 3 chocolate chips to make a paw shaped pattern.
- Move cookies to a wire rack to cool completely. Allow chocolate to reset before stacking for storage.
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Amount Per Serving: Calories: 132Total Fat: 7gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 14mgSodium: 124mgCarbohydrates: 16gFiber: 1gSugar: 10gProtein: 3g
All nutritional information is estimated and will depend on the exact ingredients you use.