Best Bear Shit Cookies Recipes

BEAR PAW COOKIES

Steps:

• Preheat oven to 350 degrees
• Line cookie sheet with parchment paper and set aside
• Using a stand mixer, cream together the butter, brown sugar and sugar until creamy
• Add in the egg and egg yolk, vanilla and beat to combine.
• Add in the baking soda, cornstarch, salt and flour and beat until a soft dough forms.
• Using a small ice cream scoop, scoop dough into your hands and roll it
• Place dough onto cookie sheet and bake 9-12 minutes.
• Once cookies are baked, place a melting wafer into the center of the cookie for the pad of the paw
• Then place 3 chocolate chips above the paw for the claws
• Repeat steps with remaining dough and cookies
• Let cookies cool for about 30 minutes before enjoying!

BEAR SHIT COOKIES RECIPE - (4/5)

Steps:

• Combine Sugar, Cocoa, Butter & Milk in a saucepan. Bring to a boil & add vanilla. Remove from heat & stir in coconut & Oats. Drop by teaspoon onto wax paper and chill. Makes 4-1/2 dozen little shits.

CHOCOLATE TEDDY BEAR COOKIES

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).

CHOCOLATE PEANUT BUTTER NO-BAKE COOKIES

Steps:

• In a large saucepan, combine the first 5 ingredients. Bring to a boil, stirring constantly. Cook and stir 3 minutes., Remove from heat; stir in peanut butter and vanilla until blended. Stir in oats. Drop mixture by tablespoonfuls onto waxed paper-lined baking sheets. Refrigerate until set. Store in airtight containers.

LEVAIN BAKERY'S DARK CHOCOLATE PEANUT BUTTER COOKIES RECIPE - (4.1/5)

Steps:

• Preheat oven to 350°F. In bowl of electric mixer fitted with paddle, cream together butter and sugar until well blended and fluffy. Add eggs and beat until well-incorporated, then beat in cocoa powder. Mix in flour, salt and baking powder until just combined. Gently fold in remaining ingredients. Transfer dough to clean work surface and gently mix dough by hand to ensure even distribution of ingredients. Divide into 12 equal portions, (about 4 ounces each), and place each on sheet pan lined with parchment paper. Bake in the preheated oven 16 to 20 minutes depending on how gooey and raw you like the middles (I bake mine at 375°F for 18 minutes, as I prefer a less raw interior), taking care not to over-bake. Let cool on a rack and store what you don't immediately eat, in an airtight container. To freshen them after a few days (if they last that long), give them a quick nuke in the microwave for 5 to 10 seconds. Note - The Levain Bakery doesn't use vanilla extract in their cookies, as they feel it's unnecessary. However, some feel you need it. You can add 1 teaspoon to 1 tablespoon to each recipe if desired. Just add it after each egg is incorporated. *** Note - Regarding the Dark Chocolate Peanut Butter cookies. I mostly use Dutch-process cocoa. If you use basic, natural unsweetened cocoa (you know, the Hershey's in the brown can or whatever), add 1/4 to 1/2 teaspoon baking soda (I just use a heaping 1/4 teaspoon when using regular baking cocoa) to the dry ingredients. Also, if they're too 'chocolatey' and rich for you, use only 1/4 cup cocoa powder, and add 1/4 cup extra flour. Note - If you want a more 'caramel-molasses like' Chocolate chip walnut cookie, increase the brown sugar while decreasing the white sugar, so you still have 1 1/2 cups total sugar. (Like 1 cup brown sugar to 1/2 cup white sugar).

THE BEST CHOCOLATE PEANUT BUTTER NO BAKE COOKIES

Steps:

• Combine sugar, butter, cocoa and milk in a medium saucepan over medium heat.
• Stir constantly and bring to a boil.
• Once boiling, remove from heat and add the salt, vanilla and peanut butter and mix until well combined.
• Add oats and mix until full incorporated.
• Drop by spoonfuls or using a cookie dough scoop onto foil or waxed paper.
• Let cool before eating.