Chocolate Chip Teddy Bear Cookies (w/ Easy Icing!) (2024)

Table of Contents:

More kawaii cookie recipes

Dry ingredients:

• 1 ½ cup all-purpose flour
• ¼ tsp baking powder
• ½ tsp baking soda
• ¾ tsp table salt

Wet ingredients:

• ½ cup unsalted butter melted and cooled
• ⅓ cup brown sugar packed
• ½ cup granulated sugar
• 1 egg
• 1 tsp vanilla extract

Mix-ins:

• 1 cup chocolate chips

Decorations for face:

• 4 tbsp powdered sugar
• 1-2½ tsp water

Make the cookie dough:

• In a medium bowl, stir together all of the dry ingredients: 1 ½ cup all-purpose flour, ¼ tsp baking powder, ½ tsp baking soda, and ¾ tsp table salt.

• In a large bowl, use a silicone spatula to mix melted ½ cup unsalted butter, ⅓ cup brown sugar, and ½ cup granulated sugar until combined.

• Add 1 egg and 1 tsp vanilla extract to the mixture. Stir until smooth.

• Dump in all of the dry ingredients and 1 cup chocolate chips. Mix until on dry spots remain.

Scoop & bake cookies:

• Place oven rack in the middle of the oven. Preheat the oven to 350°F/177°C. Line two baking sheets with parchment paper/silicone mat.

• Use a medium cookie dough scoop to gather dough (about 2-3 tablespoons each) and plop onto lined baking tray, about 3-4 inches apart.

• For the ears, place 1 tsp dough balls on top left and right sides of each cookie.

• Bake for 11-13 minutes, or until edges are set and golden brown. Let cool on pan for about 5 minutes, then transfer to wire rack.

  Optional: For rounder bears, use a silicone spatula to push the edges around of your freshly baked, warm cookies. This will only work when the cookies are still hot.

Decorate:

• Note: You can a piping bag, toothpick, or cookie scribe to add on the details. I used piping bags. For the following steps, I use this one-bowl method to make the icing to limit how many dishes I need to clean! I started off with lighter colors and end with black.

• In a small bowl, add 4 tbsp powdered sugar. Add ¼ tsp water at a time, mixing until you get a pipeable consistency. You may need up to 2 ½ tsp of water.

  If it's too liquidy, add more powdered sugar. If it's too stiff, add more water.

• Pour half of the mixture into a piping bag. This will be the white color for the snout and ears.

• To the remaining icing, add a drop of pink food coloring. Mix until combined, then add half of this mixture to another piping bag. This will be the blush.

• To the rest of the icing, add black food coloring. Mix until combined, then transfer all of the icing to another piping bag. This will be for the nose and eyes.

• Snip the very ends of the piping bags. First, pipe the snouts and ears using the white icing. Once the snouts are semi-dry, pipe the noses and eyes using the black icing. Finish with the pink icing for the blush.

• Enjoy! 🙂

• Storage: Store cooled, freshly baked cookies in airtight container at room temperature for up to 5 days.
• Tip for measuringingredients: I weigh my ingredients with a kitchen scale, rather than using measuring cups because it is more accurate. If using measuring cups, I recommend spooning flour into the cup and overfilling it, then leveling it off with a knife.