Chocolate Teddy Bear Cookies Recipes

Steps:

• Cream together the butter or margarine, sugar and vanilla. Add the eggs. In a separate bowl, mix dry ingredients. Gradually add to the creamed mixture and blend. Chill until firm.
• Preheat oven to 350 degrees F (180 degrees C).
• For each cookie: Roll: 1 ball for the body (1 inch), 1 ball for the head (3/4 inch), 4 small balls for arms/legs (1/2inch), 2 smaller balls for ears, and 1 tiny ball for the nose. Arrange on ungreased cookie sheet. With tooth pick, draw eyes and mouth.
• Bake 6 minutes or until set. Let cool 1 minute, then remove from cookie sheet. Optional: Make a ribbon around their necks using licorice whips (after baking).

Steps:

• In large bowl, beat sugar, butter, vanilla and egg with spoon until smooth. Stir in flour and cocoa. Cover and refrigerate at least 1 hour.
• Heat oven to 375°F. Shape dough into 20 (1-inch) balls and 20 (3/4-inch) balls. To make each cookie, on ungreased cookie sheet, arrange 1 large ball and 1 small ball with sides touching. Insert about 1 1/2 inches of wooden stick through center of 1-inch ball and into smaller ball. Press floured bottom of glass on dough until about 1/4 thick. Place pairs of dough balls about 2 inches apart on cookie sheet.
• Bake 10 to 12 minutes or until set. Cool 1 minute; remove from cookie sheet to cooling rack. Cool completely, about 30 minutes.
• Place waxed paper on tray. Melt candy coating as directed on package. Spoon coating over cookies; place on waxed paper. Sprinkle with chocolate candy sprinkles. Add gumdrops for ears. Add chocolate candies for hands and feet. Add cinnamon candies for eyes and nose.

Steps:

• For the cake: Spray an 8-inch square cake pan with cooking spray, then line with parchment, allowing the parchment to hang over the sides. Spray the parchment paper with cooking spray to prevent sticking. Preheat the oven to 350 degrees F.
• Place the cookies and baking powder in a food processor and process until fine crumbs form. With the food processor running, slowly drizzle in the milk. Continue to process until you have a smooth batter, about 2 minutes.
• Pour the batter into the prepared cake pan and bake until a toothpick inserted in the center comes out clean, 20 to 22 minutes.
• For the icing: Meanwhile, combine the powdered sugar and milk in a large bowl. Whisk until smooth, then set aside.
• Allow the cake to cool slightly in the pan before carefully removing it from the pan using the parchment overhang and placing it on a platter.
• Allow to cool completely, about 30 minutes. Pour the icing over the top and spread it all over. Top with the sprinkles, then slice and serve.

Steps:

• Cover tray or cookie sheet with wax paper.
• Place peanut butter chips, chocolate chips and shortening in a medium microwave-safe bowl.
• Microwave at HIGH (100%) 1-1/2 to 2 minutes or until chips are melted and mixture is smooth when stirred.
• Using fork, dip each cookie into chip mixture; gently tap fork on side of bowl to remove excess chocolate.
• Place coated cookies on prepared tray; top each cookie with graham snack cracker.
• Refrigerate, uncovered, until chocolate is set, about 30 minutes.
• Store in airtight container in cool, dry place.
• About 4 dozen cookies.

Steps:

• In large bowl, combine brown sugar and butter.
• Beat until fluffy.
• Add vanilla and eggs, blend well.
• In medium bowl, combine flour, oats and baking soda, mix well.
• Add to brown sugar mixture, blend well.
• Cover with plastic wrap and refrigerate 1 hour for easier handling.
• Heat oven to 375.
• For each bear, form two 1/2 inch balls and one 1 1/2 inch ball.
• Place the large ball on ungreased cookie sheet.
• Place smaller ones on top to form ears.
• Flatten dough slightly.
• Crimp edges with fork.
• Repeat with remaining dough, placing large balls of dough 3 inches apart.
• Bake at 375 for 7 - 10 minutes or until light brown.
• Cool completely.
• To decorate, use small round tip on decorator icing/.
• Pipe icing on each cookie for eyes and mouth.
• For nose, use small amount of icing to secure candy coated chocolate piece on cookie.
• Let icing set before storing.