Description
These Bear Paw Peanut Butter Blossom Cookies are soft, chewy treats combining creamy peanut butter dough with a gooey chocolate center and a charming paw print made from chocolate chips. Perfect for festive occasions, kids, or anyone who loves a classic peanut butter cookie with a fun twist.
Ingredients
Scale
Wet Ingredients
- 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
Dry Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 1/2 teaspoon salt
Decoration
- 48 chocolate melting disks
- 144 chocolate chips
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper to prevent sticking and ensure even baking.
- Prepare Dough: In a large bowl, beat together the softened butter, creamy peanut butter, granulated sugar, and light brown sugar until the mixture is smooth and creamy. Then mix in the eggs and vanilla extract until the batter is well combined and uniform.
- 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 until just combined to avoid overmixing and ensure soft cookies.
- Shape and Bake: Using rounded tablespoons, scoop the dough onto the prepared baking sheets, spacing each about 2 inches apart to allow for spreading. Optionally, roll the dough balls in extra sugar before placing them on the sheet for an added sweet crunch. Bake the cookies for 7-9 minutes or until they appear puffy and soft.
- Decorate: 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 cute paw print design. Allow the cookies to cool on wire racks so the chocolate melts lightly and sets while keeping the cookie soft.
Notes
- For best results, do not overbake; the cookies should remain soft and puffy.
- Use parchment paper or silicone baking mats to prevent sticking and make cleanup easier.
- Adjust spacing on the baking sheet if you prefer thicker or thinner cookies.
- Chocolate melting disks can be substituted with chocolate candies if preferred.
- Store cookies in an airtight container at room temperature for up to 5 days.
