Go Back
A close-up shot of freshly baked Chocolate Chip Bear Cookies cooling on a wire rack. The texture is perfectly soft and chewy.

Chocolate Chip Bear Cookies: The Cutest & Tastiest Treat

Whip up a batch of the most adorable and delicious Chocolate Chip Bear Cookies! This easy-to-follow recipe yields soft, chewy cookies that hold their shape perfectly, making them a fun and tasty baking project for all ages.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 11 minutes
Total Time 31 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 155
Ingredients Equipment Method Notes

Ingredients
  

For the Cookies
  • 1 cup unsalted butter softened
  • 3/4 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 1 large egg
  • 2 tsp vanilla extract
  • 2 1/2 cups all-purpose flour
  • 2 tsp cornstarch
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 cup mini chocolate chips
For Decoration
  • 1/2 cup dark or milk chocolate chips for decorating

Equipment

  • 2 Baking Sheets
  • 1 Bear-shaped cookie cutter
  • Mixing Bowls
  • 1 Electric Mixer

Method
 

  1. In a large bowl, cream the softened butter, granulated sugar, and brown sugar with an electric mixer until light and fluffy (about 2-3 minutes).
  2. Beat in the egg and vanilla extract until just combined.
  3. In a separate bowl, whisk together the flour, cornstarch, baking soda, and salt.
  4. Gradually add the dry ingredients to the wet ingredients on low speed until a dough forms. Gently fold in the mini chocolate chips.
  5. Divide the dough in half, flatten into 1-inch thick disks, wrap tightly in plastic wrap, and refrigerate for at least 2 hours or overnight.
  6. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
  7. On a lightly floured surface, roll one disk of dough to 1/4-inch thickness. Cut out shapes with a bear cookie cutter and place them 2 inches apart on the baking sheets.
  8. Bake for 9-11 minutes, until edges are lightly golden. Let cool on the baking sheet for 5 minutes before moving to a wire rack to cool completely.
  9. Once cooled, melt the remaining chocolate chips and place in a piping bag. Pipe eyes, a nose, and a mouth onto each cookie. Let the chocolate set before serving.

Notes

Do not skip chilling the dough! This is the most critical step to ensure your cookies hold their shape.
Use mini chocolate chips to make cutting the shapes easier.
Store in an airtight container at room temperature for up to 5 days.