Bear Paw Cookies

5 from 1 vote

Bear paw cookies are made with a butter pecan cake mix and chopped pecans for added texture. These soft and chewy cookies are topped with a sweet maple frosting and adorned with chocolate candy melts and chocolate chips for the paw print!

Prep Time 10

Cook Time 8

Chill Time 30

Total Time 48

Servings cookies

Author Melissa Williams

Ingredients

For the cookies

15.25 ounce butter pecan cake mix I used Betty Crocker
1 tablespoon baking powder
2 large eggs at room temperature
⅓ cup unsalted butter melted
½ cup pecans roughly chopped

For the frosting

½ cup unsalted butter softened to room temperature
1 ¼ cup powdered sugar
1 tablespoon cornstarch optional to thicken frosting without making it sweeter
¼ cup dark brown sugar
2 tablespoons maple syrup or 1 teaspoon maple extract
1 teaspoon pure vanilla extract
⅛ teaspoon salt

To decorate

22 dark chocolate candy melts
66 semisweet chocolate chips

Instructions

To make the cookies

Preheat the oven to 350℉ and line two baking sheets with parchment paper or silicone mats and set aside.
In a large mixing bowl, whisk together the cake mix and baking powder.
15.25 ounce butter pecan cake mix, 1 tablespoon baking powder
Add the melted butter and eggs and beat on low with a hand mixer until fully incorporated.
1/3 cup unsalted butter, 2 large eggs
Fold in the chopped pecans.
½ cup pecans
Cover and chill the dough for 30 minutes. This step is optional but will help reduce spreading.
Use a small cookie scoop or a spoon to drop approximately 1 ½ tablespoon sized balls onto the baking sheets. Space them a few inches apart to leave room for the cookies to spread.
Bake for 8-10 minutes or until the tops are just set. Allow the cookies to cool on the pan completely before decorating.

To make the frosting

As the cookies bake, prepare the frosting. In a large mixing bowl, beat the butter until smooth and creamy.
½ cup unsalted butter
Add the powdered sugar and cornstarch a little at a time and mix until combined.
1 ¼ cup powdered sugar, 1 tablespoon cornstarch
Add the brown sugar, maple syrup, vanilla, and salt and mix until well incorporated. It should be smooth and easily spreadable.
¼ cup dark brown sugar, 2 tablespoons maple syrup, 1 teaspoon pure vanilla extract, ⅛ teaspoon salt

To decorate

Once the cookies have cooled, use a small icing spatula to frost about 1 tablespoon of frosting onto each cookie.
Place one candy melt and 3 chocolate chips on top of each cookie to make bear paws.
22 dark chocolate candy melts, 66 semisweet chocolate chips

Notes

Use a mixer for the dough, but fold in the pecans by hand to avoid overmixing.
Let cookies cool on the baking sheet so they stay intact—they’re super soft.
Use any 15.25 oz cake mix flavor you like.
Swap chocolate chips for hazelnuts for a nutty twist.
No butter? Substitute with equal parts vegetable oil.
Make a reverse version with chocolate cake mix and white chocolate chips—great for serving together!

Nutrition