You ever have one of those days where you just need a cookie? Not just any cookie, but one that feels like a big, warm hug. That’s usually when I pull out my recipe for peanut butter blossoms.
But the other day, I wanted to make them a little more… fun. Something cute for my nephew’s school bake sale. And that’s when it hit me. We could turn them into the cutest little bear paws you’ve ever seen.
I’m going to show you exactly how to make these Bear Paw Peanut Butter Blossom Cookies. They’re super easy, I promise. You get a soft, chewy peanut butter cookie with just the right amount of chocolate, and they look adorable. This is the kind of recipe that makes everyone smile.
What You’ll Need
Getting your ingredients ready first is, like, the number one rule of not losing your mind in the kitchen. I learned that the hard way. A few times, actually. Here’s everything you’ll need to grab from the pantry.
For the Peanut Butter Cookies
This is the base of our operation. The cookie part has to be perfect—soft, but sturdy enough to hold the chocolate.
| Ingredient | Amount |
|---|---|
| All-purpose flour | 1 ¾ cups |
| Baking soda | 1 tsp |
| Salt | ½ tsp |
| Unsalted butter | ½ cup (1 stick) |
| Creamy peanut butter | ½ cup |
| Granulated sugar | ½ cup |
| Light brown sugar | ½ cup, packed |
| Egg | 1 large |
| Milk | 2 tbsp |
| Vanilla extract | 1 tsp |
| Extra sugar | ¼ cup, for rolling |
For the “Bear Paw” Toppings
This is where the magic happens. Don’t skimp on the chocolate! I prefer Hershey’s because they just work, but you do you.
| Ingredient | Amount |
|---|---|
| Chocolate Kisses | Approx. 36 |
| Semi-sweet chocolate chips | Approx. 108 |
| Rolos (optional) | 36, instead of Kisses |
A Few Pro Tips Before We Start
I’ve made about a million of these cookies, and I’ve made all the mistakes so you don’t have to. Here are a few things that really make a difference.
- Use Room Temperature Ingredients. I know, I know, it’s annoying to wait. But if your butter and egg are cold, they won’t mix together into that light, fluffy texture we need. It makes the cookie tougher. Just leave them on the counter for about an hour before you start. It’s worth it.
- Don’t Overmix the Dough. Once you add the flour, mix it just until you can’t see any more white streaks. If you mix it too much, the cookies will come out hard and dry instead of soft and chewy. We’re going for chewy. Always.
- Press the Chocolate in at the Right Time. This is the big one. As soon as the cookies come out of the oven, give them about one minute to cool on the pan. They’re still super soft. Then, gently press in the Kiss (for the big pad) and the three chocolate chips (for the little toe pads). If you do it too soon, the chocolate melts into a puddle. Too late, and the cookie cracks everywhere. One minute is the sweet spot.
- Unwrap Your Chocolates First! You’d think this is obvious, but when you have a hot pan of cookies, you don’t want to be fumbling with those little foil wrappers. Get a bowl, unwrap all your Kisses and count out your chocolate chips before the first batch comes out of the oven. It makes life so much easier.
Tools You’ll Probably Need
You don’t need a bunch of fancy stuff for this. Just the basics will do.
- Mixing bowls (a big one and a medium one)
- Electric mixer (a hand mixer is totally fine, or a stand mixer if you have one)
- Measuring cups and spoons
- A cookie scoop (this helps make them all the same size)
- Baking sheets
- Parchment paper (this stuff is a lifesaver for cleanup)
- A cooling rack
Let’s Talk Swaps and Fun Changes
Sometimes you don’t have exactly what a recipe calls for, or you just want to experiment. I get it. Here are some easy swaps you can make.
- Peanut Butter: I use creamy Jif or Skippy because they give a really consistent texture. Natural peanut butter can be oily and make the dough crumbly. If you use it, you might need to add a little less flour. Crunchy peanut butter works too if you like little nut pieces in your cookies!
- No Peanut Butter? If allergies are a concern, you can use sunflower seed butter (SunButter) or almond butter. They work great as a 1-to-1 replacement. The taste will be a little different, of course, but still yummy.
- The Chocolate: You don’t have to use Hershey’s Kisses. Mini Reese’s Peanut Butter Cups are amazing. So are Rolos, which give you a little caramel surprise. You could even use a Dove square. For the little toes, any regular chocolate chip works.
- Gluten-Free: I’ve had good luck making these with a gluten-free all-purpose flour blend that contains xanthan gum. Bob’s Red Mill 1-to-1 Baking Flour is a good one to try.
Can I Make These Ahead of Time?
Yes! And you totally should if you’re busy. The cookie dough can be made and stored in the fridge for up to 3 days. Just wrap it up tight in plastic wrap.
You can also freeze the dough. Roll it into balls, but don’t roll them in sugar yet. Place them on a baking sheet and pop them in the freezer for about an hour. Once they’re solid, you can throw them all into a freezer bag. They’ll last for about 3 months. When you’re ready to bake, you don’t even need to thaw them. Just roll them in sugar and add a few extra minutes to the baking time.
How to Make These Adorable Cookies, Step-by-Step
Alright, let’s get our hands dirty. This is the fun part.
Step 1: Get Your Oven and Pans Ready
First things first, move one of your oven racks to the middle position and preheat it to 375°F. Then, line a couple of baking sheets with parchment paper. This stops the cookies from sticking and makes cleanup a breeze.
Step 2: Mix Your Dry Stuff
In a medium-sized bowl, whisk together your flour, baking soda, and salt. This just makes sure everything is evenly mixed so you don’t get a random salty bite. Set that bowl aside for now.
Step 3: Cream the Butter and Sugars
In a bigger bowl, using your electric mixer, beat the room temperature butter until it’s smooth. Now add the granulated sugar and the brown sugar. Mix it on medium speed for about 2 minutes until it looks light and fluffy. This step is what makes the cookies nice and soft.
Step 4: Add the Wet Ingredients
Add the peanut butter, the egg, the milk, and the vanilla extract to the butter and sugar mixture. Beat it all together until it’s just combined. Scrape down the sides of the bowl with a spatula to make sure you get everything mixed in there.
Step 5: Combine Wet and Dry
Now, pour the flour mixture into your wet ingredients. Mix it on low speed just until the dough comes together. Remember what I said about not overmixing! Stop as soon as you don’t see any more flour streaks. The dough will be a little soft.
Step 6: Shape and Roll the Cookies
Put the extra ¼ cup of sugar into a small, shallow bowl. Use a cookie scoop or a spoon to make dough balls about 1 inch in size. Roll each ball between your hands to make it smooth, and then roll it in the sugar until it’s completely coated. Place the sugary dough balls about 2 inches apart on your parchment-lined baking sheets.
Step 7: Bake ‘Em Up!
Bake for 8 to 10 minutes. You’ll know they’re done when the edges are a light golden brown and the centers look just a little bit puffy. They might look slightly underdone in the middle, but that’s what you want! They’ll set up as they cool.
Step 8: The Bear Paw Assembly!
This is the moment of truth. Take the baking sheets out of the oven. Let them sit for just one minute. Then, gently press one chocolate Kiss into the center of each cookie. Immediately after, press three chocolate chips, pointed side down, in an arc shape above the Kiss. Now it looks like a little paw print!
Step 9: Cool Them Down
Let the cookies cool on the baking sheet for another 5 minutes before you move them to a wire rack to cool completely. This helps them firm up so they don’t fall apart when you move them.
What About Nutrition and Other Stuff?
Let’s be real, these are cookies. They’re a treat, not health food. But if you’re curious, each cookie will have roughly 120-150 calories. It’s just a guesstimate, so don’t quote me on it!
For pairing, you can’t go wrong with a cold glass of milk. Seriously, is there anything better? They’re also great with a cup of coffee or hot cocoa on a chilly day.
To make things faster, get your kids to help! They love rolling the dough balls in sugar and, of course, pressing the chocolates in at the end. It’s a great way to make a fun memory (and a bit of a mess, but that’s part of it).
Storing Your Bear Paw Cookies
If you somehow have leftovers, you can store them in an airtight container at room temperature. They’ll stay soft and delicious for up to a week. I sometimes put a slice of sandwich bread in the container with them—it’s a weird trick, but it helps keep them from getting hard.
You can also freeze the baked cookies. Let them cool completely, then place them in a single layer in a freezer-safe container or bag. They’ll be good for up to 2 months. Just let them thaw on the counter for an hour or so before eating.
Answering Your Questions
Here are some questions I get asked all the time about these cookies.
Q1. Why did my cookies spread out so much and get flat?
Ans: This usually happens for two reasons: your butter was too soft (like, melty), or you used natural peanut butter which has more oil. Chilling the dough balls for 30 minutes before baking can really help prevent this.
Q2. My Hershey’s Kisses melted into a flat puddle. What did I do wrong?
Ans: You probably put them on when the cookies were still screaming hot from the oven. Just wait that extra minute after they come out—it makes all the difference in helping the Kisses hold their shape while still getting soft and melty.
Q3. Can I make these without an electric mixer?
Ans: Totally! It’ll just take a little more arm power. You can use a wooden spoon to cream the butter and sugars together. It’s a good workout before you eat all the cookies.
Q4. Why did my cookies crack a lot when I pushed the chocolate in?
Ans: You might have waited a little too long. If the cookies cool too much, they get firm and will crack. The sweet spot is that 1-2 minute window right after they come out of the oven.
Wrapping Up
There you have it! The cutest and tastiest little peanut butter cookies on the block. They’re a little extra step from the classic, but seeing people’s faces when they see the little paw prints is just the best feeling. It’s a simple recipe, but it brings a lot of joy.
Now it’s your turn. Go make a batch, have fun with it, and make someone’s day a little sweeter. When you’re done, come back and leave a comment below. I’d love to hear how they turned out for you or if you have any questions