Description
These adorable Chocolate Chip Teddy Bear Cookies are a fun and delicious treat perfect for kids and cookie lovers alike. Soft, buttery dough packed with mini chocolate chips is shaped into cute teddy bears and decorated with candy eyes and chocolate chip noses. Baked to a light golden perfection, these cookies are sure to bring smiles and delight any dessert table.
Ingredients
Scale
Dry Ingredients
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients
- 3/4 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 3/4 cup brown sugar, packed
- 1 teaspoon vanilla extract
- 1 large egg
Add-ins & Decoration
- 1 cup mini chocolate chips
- Additional chocolate chips and candy eyes for decorating
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Mix the Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt to evenly distribute the leavening agents and seasoning.
- Cream the Butter and Sugars: In a large bowl, beat the softened unsalted butter with granulated sugar and brown sugar until the mixture becomes light and fluffy. Add the vanilla extract and the egg, then beat until well combined to form a creamy dough base.
- Combine the Ingredients: Gradually incorporate the dry flour mixture into the wet ingredients, mixing just until combined to avoid overworking the dough. Carefully fold in the mini chocolate chips for bursts of chocolate in every bite.
- Shape the Teddy Bears: Using tablespoon-sized portions of dough, shape the teddy bear bodies on the prepared baking sheet. Add smaller dough portions for the head and limbs, assembling each bear neatly. Decorate each bear by pressing chocolate chips for noses and candy eyes for adorable faces.
- Bake the Cookies: Bake the assembled teddy bear cookies for 10-12 minutes, or until the edges turn a light golden color. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely, ensuring they set and hold their shape.
Notes
- Use softened butter to ensure easier creaming with the sugars for a better texture.
- Be gentle when mixing to avoid tough cookies.
- Mini chocolate chips work best to fit the size of the teddy bear shapes.
- For best results, chill the dough slightly if it becomes too soft to handle when shaping.
- Allow cookies to cool to prevent breaking when moving from baking sheet to wire rack.
