Description
Delightful Bear Paw Cookies featuring soft, buttery dough topped with rich Ghirardelli dark chocolate melting wafers and semi-sweet chocolate chips shaped like a bear’s paw and claws. Perfectly baked with a crisp edge and chewy center, these cookies are a fun and tasty treat for any occasion.
Ingredients
Scale
Dough
- 1 cup unsalted butter, softened
- 1 cup sugar
- 1 egg
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
Toppings
- 24 Ghirardelli dark chocolate melting wafers (1 per cookie)
- 72 semi-sweet chocolate chips (3 per cookie for the claws)
Instructions
- Preheat Oven: Preheat your oven to 350 degrees Fahrenheit to prepare for baking the cookies evenly.
- Prepare Baking Sheet: Line a cookie sheet with a silicone baking mat or parchment paper to prevent sticking and ensure easy cleanup.
- Cream Butter and Sugar: Using a stand mixer, cream together the softened butter and sugar until the mixture is light and fluffy, about 2-3 minutes.
- Add Wet Ingredients: Beat in the egg and vanilla extract until fully combined and smooth.
- Incorporate Dry Ingredients: Add baking soda, baking powder, salt, and flour to the wet mixture. Beat until a soft dough forms, ensuring even distribution of ingredients.
- Form Dough Balls: Using a small ice cream scoop, scoop dough portions and roll each into a ball with your hands. Optionally, roll the dough balls in extra sugar for a sweet crust.
- Arrange and Bake: Place cookie dough balls on the prepared cookie sheet about 2 inches apart to allow for spreading. Bake for 9-12 minutes until edges are lightly golden but centers are still soft.
- Add Chocolate Pads: Immediately after baking, press one Ghirardelli dark chocolate melting wafer into the center of each warm cookie to create the bear’s paw pad.
- Add Chocolate Claws: Place three semi-sweet chocolate chips above the paw pad on each cookie to form the claws.
- Repeat: Continue shaping, baking, and decorating the remaining dough until all cookies are done.
- Cool: Allow the cookies to cool on the baking sheet for about 30 minutes so the chocolate sets properly and flavors develop before enjoying.
Notes
- Use a silicone baking mat or parchment paper to avoid sticking and make cleanup easier.
- Rolling the dough balls in extra sugar before baking can add a slight crunch and sweetness on the exterior.
- Make sure to press the chocolate wafers into the cookies while they are still warm so they slightly melt and adhere well.
- Cooling the cookies on the baking sheet helps the chocolate set and prevents the cookies from breaking.
- Store cookies in an airtight container for up to 5 days to maintain freshness.
