Polar Bear Paw Cookies

5 from 2 votes

These wintery fresh Polar Bear Paw Cookies are a delightfully fun addition to your holiday cookie trays! The mint chocolate combination with chewy coconut is perfection and you don't even need fancy decorating skills.

Prep Time15

Total Time15

Course: Dessert

Cuisine: American

Servings: cookies

Author: Amy Nash

Ingredients

Cookies

2/3 cup salted butter
1 1/2 cups brown sugar
2 teaspoons vanilla extract
2 large eggs
1 1/2 cups all-purpose flour
1/3 cup unsweetened cocoa powder
1/2 teaspoon salt
1/2 teaspoon baking soda
1 cup semisweet chocolate chips

Frosting

1/2 cup salted butter softened
4 cups powdered sugar
2-4 Tablespoons milk or heavy cream
1 teaspoon vanilla extract

Assembly

1 cup shredded sweetened coconut
24 York peppermint patties
72 Junior Mints candies

Instructions

Heat oven to 375°F. Line 2 cookie sheets with parchment paper.
Cream butter and sugar until light, about 3 to 4 minutes. Add vanilla and eggs and mix well.
2/3 cup salted butter, 1 1/2 cups brown sugar, 2 teaspoons vanilla extract, 2 large eggs
Combine the flour, cocoa, salt and soda and whisk, then add to the creamed butter, sugar and eggs. Stir to combine. Stir in chocolate chips.
1 1/2 cups all-purpose flour, 1/3 cup unsweetened cocoa powder, 1/2 teaspoon salt, 1/2 teaspoon baking soda, 1 cup semisweet chocolate chips
Drop onto the parchment-lined cookie sheets using a scoop for evenly sized cookies. Bake for 9-11 minutes until mostly set in the center, but be careful not to overbake. The cookies will set up more as they cool.
Let the cookies cool on the pan for a few minutes before transferring to a wire rack to cool completely. Dust with powdered sugar and enjoy.
In a large bowl, beat butter until creamy. Add powdered sugar, vanilla extract, and 2 tablespoons of the milk or cream. Mix until creamy and light, adding more milk or cream as needed to get a nice spreadable consistency.
1/2 cup salted butter, 4 cups powdered sugar, 1 teaspoon vanilla extract, 2-4 Tablespoons milk or heavy cream
Apply a generous layer of frosting to each chocolate cookie, leaving a bit of cookie showing around the edges.
Sprinkle coconut onto each cookie. Press a peppermint patty into the bottom center of the frosting, then press three junior mints in above the peppermint patties to form the paw prints.
1 cup shredded sweetened coconut, 24 York peppermint patties, 72 Junior Mints candies

Notes

Storage: Store the cookies in an airtight container on the counter for up to 5 days. They can also be frozen for up to 2 months. Thaw on the counter for a few hours before serving.
Variations: You can use brown M&Ms or chocolate chips and Oreos or chocolate melting wafers in place of the peppermint candies if you aren't a peppermint fan.

Nutrition

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