These peanut butter bear claw blossoms are a fun, cute, and delicious treat to make with the family during the holiday season! Chewy peanut butter cookies are topped with adorable bear paws made out of chocolate. Though they make wonderful holiday cookies, these tasty cookies will be a huge hit on any occasion!
Easy Bear Paw Print Blossoms
If you are like me, then you love baking all of the treats during the holiday season! These peanut butter bear claw blossoms are always at the top of my holiday list because they are so fun and easy to make!
You start off by making a soft and chewy peanut butter cookie base. Then you top it off with a round chocolate pad and 3 chocolate chip toes to make the bear claw!
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🥘 Peanut Butter Bear Claw Blossoms Ingredients
You should have all the ingredients you need to make this recipe if you keep basic baking ingredients around! If you don't have melting chocolate disks handy, you can use a Hershey's kiss with the point going inside of the cookie.
- Sugar - ½ cup of sugar (+ ⅓ cup additional sugar to roll the dough balls in).
- Light Brown Sugar - ½ cup of light brown sugar (packed).
- Butter - ½ cup of butter (softened, at room temperature).
- Creamy Peanut Butter - ½ cup of creamy peanut butter.
- Egg -1 large egg (at room temperature).
- Vanilla Extract - 1 teaspoon of vanilla extract.
- Baking Soda - ¾ teaspoon of baking soda.
- Baking Powder - ½ teaspoon of baking powder.
- All-Purpose Flour - 1 ½ cups of all-purpose flour.
- Melting Chocolate Disks - 36 melting chocolate disks.
- Chocolate Chips - 108 semi-sweet chocolate chips
*Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!*
🔪 How To Make Peanut Butter Bear Claw Blossoms
These cookies are incredibly easy to prepare and will be ready to serve in under 30 minutes! Take out a mixing bowl, baking sheet, and some parchment paper to begin.
1 batch will make 3 dozen cookies. There is plenty for gifting to coworkers, neighbors, and friends!
Make The Peanut Butter Cookie Dough
- Prep. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper or a silicone baking mat.
- Cream sugar and butter. Cream together ½ cup of sugar, ½ cup of brown sugar, and ½ cup of butter in a mixing bowl (or the bowl of your stand mixer). Then, mix in the ½ cup of peanut butter until thoroughly combined.
- Mix additional ingredients. Next, mix in 1 large egg, 1 teaspoon of vanilla extract, ¾ teaspoon of baking soda, and ½ teaspoon of baking powder until fully combined. Add the 1 ½ cups all-purpose flour and mix until the cookie dough forms.
Shape, Bake & Decorate The Cookies
- Roll dough. Place the additional ⅓ cup sugar in a shallow bowl or dish. Portion out the dough and roll it into 1-inch balls then roll each ball through your dish of granulated sugar until completely coated. Place them onto your prepared baking sheet(s), leaving 2 inches of space between each cookie.
- Bake. Bake at 375°F (190°C) until the bottoms of the cookies are just starting to turn light golden brown, about 8-10 minutes.
- Make paws. Remove from the oven and immediately place one melting chocolate disk in the center of the cookie to make the paw pad and 3 chocolate chips above it to make the toes.
- Cool cookies. Let the cookies cool slightly on the baking sheet before you transfer them to a wire cooling rack to cool completely.
These chewy bear claw cookies would be delicious with a glass of gingerbread eggnog or homemade crockpot apple cider on Christmas Eve! They also make a wonderful addition to any Christmas dessert table. Enjoy!
💭 Angela's Tips & Recipe Notes
- Creamy peanut butter will yield the best cookies. If you prefer to use an all-natural peanut butter (one where the oil separates at the top), be sure to mix it well. It needs to be as smooth as possible with all the oil incorporated into the peanut butter before using it to make your cookie dough.
- If you prefer Hershey's kisses over melting chocolate disks, put them in the cookie upside down (with the point going into the cookie). They may not sit as flat or look as picture-perfect, but they will taste delicious and still look like bear paws.
- There are approximately 311 chocolate chips per cup, so you'll need a generous ⅓ cup of chocolate chips!
🥡 Storing
Keep your peanut butter bear claw blossoms in an airtight container at room temperature for up to 5 days, though they are freshest if eaten within 3 days.
Freezing Peanut Butter Cookies
To freeze, place your cookies in a single layer on a baking sheet. Freeze for about an hour, then transfer the frozen baked peanut butter bear paw blossoms into an airtight freezer storage bag or container.
Freeze for up to 6 months. Thaw at room temperature before serving.
❓ Recipe FAQs
Yes! If someone has a peanut butter allergy, then you can use sunflower seed butter instead. Here is a list of other peanut butter substitutes!
No! You may use chocolate stars or Hershey's kisses if you'd like (just press them into the cookie with the flat side facing upward). When using a Hershey kiss, you may want to slice the tip off so that it sits flatter, either way, it will still taste delicious!
Absolutely! Place any leftover peanut butter bear claw cookies in a Ziploc storage bag and freeze them for up to 6 months. Make sure to thaw them at room temperature before serving.
🍪 More Tasty Christmas Cookies
- Chocolate Peppermint Cookies - These cookies are made with three types of chocolate and crushed candy canes!
- Polar Bear Paw Print Cookies - Adorable polar bear paw print cookies are decorated with a peppermint patty and M&M's!
- Chocolate Peppermint Blossoms - A wonderful twist to classic peanut butter blossoms, these cookies are so addicting!
- Sprinkle Crinkle Cookies - These soft and festive cookies are perfect for gifting or enjoying with your guests on the holidays!
- Christmas Cookies- Classic vanilla sugar cookies topped with frosting and a medley of Christmas sprinkles!
- Christmas M&M Cookies - These festive chocolate chip cookies are so much fun to make with little helpers!
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📖 Recipe Card
Peanut Butter Bear Claw Blossoms
Ingredients
- ½ cup sugar (+ ⅓ cup additional sugar to roll the dough balls in)
- ½ cup light brown sugar (packed)
- ½ cup butter (softened, at room temperature)
- ½ cup creamy peanut butter
- 1 large egg (at room temperature)
- 1 teaspoon vanilla extract
- ¾ teaspoon baking soda
- ½ teaspoon baking powder
- 1 ½ cups all-purpose flour
- 36 melting chocolate disks
- 108 semi-sweet chocolate chips
(Note: 2x or 3x only changes the ingredient list)
Instructions
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper or a silicone baking mat.
- Cream together ½ cup sugar, brown sugar, and butter in a mixing bowl (or the bowl of your stand mixer). Then, mix in the peanut butter until thoroughly combined.
- Next, mix in the egg, vanilla extract, baking soda, and baking powder until fully combined. Add the all-purpose flour and mix until the cookie dough forms.
- Place the additional ⅓ cup sugar in a shallow bowl or dish. Portion out the dough and roll it into 1-inch balls then roll each ball through your dish of granulated sugar until completely coated. Place them onto your prepared baking sheet(s), leaving 2 inches of space between each cookie.
- Bake at 375°F (190°C) until the bottoms of the cookies are just starting to turn light golden brown, about 8-10 minutes.
- Remove from the oven and immediately place one melting chocolate disk in the center of the cookie to make the paw pad and 3 chocolate chips above it to make the toes.
- Let the cookies cool slightly on the baking sheet before you transfer them to a wire cooling rack to cool completely.
Notes
- Creamy peanut butter will yield the best cookies. If you prefer to use an all-natural peanut butter (one where the oil separates at the top) be sure you mix it well. It needs to be as smooth as possible with all the oil incorporated into the peanut butter before using it to make your cookie dough.
- If you prefer Hershey's kisses over melting chocolate disks, put them in the cookie upside down (with the point going into the cookie). They may not sit as flat or look as picture-perfect, but they will taste delicious and still look like bear paws.
- There are approximately 311 chocolate chips per cup, so you'll need a generous ⅓ cup of chocolate chips!
- To store: Keep your peanut butter bear claw blossoms in an airtight container at room temperature for up to 5 days, though they are freshest if eaten within 3 days.
- To freeze: Place your cookies in a single layer on a baking sheet. Freeze for about an hour, then transfer the frozen baked peanut butter bear paw blossoms into an airtight freezer storage bag or container. Freeze for up to 6 months. Thaw at room temperature before serving.
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