Polar Bear Paw Print Cookies
Servings: 24 cookies
Prep: 15 minutes
Cooking: 7 minutes
Total Time: 22 minutes
Ingredients:
¾ cup butter (softened, at room temperature)
½ cup sugar
½ cup light brown sugar (packed)
1 large egg (at room temperature)
1 tablespoon vanilla extract
1 teaspoon baking soda
¼ teaspoon salt
1¾ cups all-purpose flour (spoon and leveled)
½ cup dark chocolate cocoa powder (sifted)
24 Peppermint Patties (1 per cookie)
96 M&M candies (brown, 4 per cookie)
16 oz vanilla frosting
14 oz shredded coconut
Directions:
Make the Cookies:
To make the chocolate cookies, start off by preheating your oven to 350°F (175°C) and lining a cookie sheet with some parchment paper.
In a large mixing bowl, cream together your butter, granulated white sugar, and light brown sugar until the mixture is smooth and everything is combined.
Next, mix in the egg, vanilla, baking soda, and salt until smooth. Then, slowly incorporate the flour and sifted cocoa powder until you have soft cookie dough.
Scoop out some cookie dough and roll it in between your hands, forming a smooth ball. Place the ball onto your prepared baking sheet and use the bottom of a cup to gently press it down. Once pressed, you want your cookies to be about 3 inches across. Repeat with the remaining cookie dough.
Place the cookies on the center oven rack and bake them at 350°F (175°C) for 7-9 minutes, or until they are no longer shiny and have puffed up.
Remove the cookies from the oven and allow them to cool completely.
Assemble the Polar Bear Paw Prints:
Once your cookies are completely cool, use a knife to generously spread the vanilla frosting evenly over the top of each cookie.
Pour your shredded coconut onto a plate or shallow dish and gently press each cookie into the coconut with the frosting facing down.
After the shredded coconut has been added, you can form the paw print by placing one peppermint patty in the lower center edge of the cookie and using 4 brown M&Ms to mark the toe pads. Repeat with all of the cookies.
Enjoy immediately or store for later.
Notes:
Your frosting does not have to be perfect, as it is going to be pressed into the shredded coconut anyway.
If you don’t want to use store-bought frosting, you can always try out some Homemade Vanilla Frosting!
If you don’t like mint, you can replace the peppermint patties with Oreo cookies!
To store: Place any leftover cookies into an airtight container and store them at room temperature for 5-7 days.
To freeze: They may be frozen for up to 3 months if stored properly. Place them in a freezer bag or an airtight container with parchment paper between the cookies. Thaw them out at room temperature before eating.
Nutrtional Facts:
Calories: 473kcal (24%) | Carbohydrates: 75g (25%) | Protein: 3g (6%) | Fat: 19g (29%) | Saturated Fat: 12g (75%) | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 24mg (8%) | Sodium: 213mg (9%) | Potassium: 158mg (5%) | Fiber: 3g (13%) | Sugar: 58g (64%) | Vitamin A: 200IU (4%) | Vitamin C: 0.1mg | Calcium: 23mg (2%) | Iron: 2mg (11%)
Recipe courtesy of Bake With Love.com
