Chocolate Chip Teddy Bear Cookies
These delicious teddy bear cookies are soft, slightly chewy, and ready to eat in less than an hour! Make them for your next get-together, as a gift for someone you love, or bake for fun with your friends & family. ❤️
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🐻 Why You’ll Love This Recipe
- They’re adorable! Why make regular chocolate chip cookies, when you can turn them into cute bears? They’re fun to make and are an adorable gift if you’re baking for someone you love.
- This is a quick and easy no-chill recipe, meaning you don’t have to refrigerate the dough 30 minutes-1 hour before baking! AKA.. you can eat them within an hour.
- You won’t need any special equipment. Simply mix everything in one bowl, scoop, and bake. All decorations are done with an easy 3-ingredient icing recipe.
Ingredients
To make these chocolate chip teddy bear cookies, you’ll need the following ingredients:
- This recipe calls for melted unsalted butter, which makes mixing easy! This means you don’t need electric beaters or even a hand whisk—a simple silicone spatula will do.
- After baking, the chocolate chip cookies are topped with flaky sea salt, which makes them so much more flavorful.
- For the easy cookie icing recipe, you’ll just need water, powdered sugar, and food coloring! I used black food coloring for the eyes and noses, and red food coloring for the blush.
For the full list of ingredients and measurements, see the recipe card below.
“These are the cutest cookies I’ve ever made! The recipe was so easy to follow and they turned out perfectly on my first try! I’ve never decorated cookies before and so I was a little intimidated, but the simple icing recipe made it so easy and I loved the outcome! I’ll definitely be making these again for my friends!” – Maurene, commenter
Step-By-Step Instructions
Step 1: In a large mixing bowl, use a silicone spatula to stir together melted butter and sugars.
Step 2: Add egg and vanilla extract. Stir until smooth.
Step 3: Mix in dry ingredients and chocolate chips. Stir until no dry spots remain.
Step 4: Place 2-3 tablespoon cookie dough balls on a lined cookie sheet, 3-4 inches apart. Add ½ tsp balls for each ear as pictured. Bake at 350°F/177°C for 11-13 minutes, or until edges are set. Let cool on pan for about 5 minutes before transferring to wire rack.
Step 5: Decorate cooled bear cookies using icing.
Step 6: Enjoy! Store cookies in an airtight container for up to 5 days. And there you have it… easiest chocolate chip cookies ever!
For full instructions, see the recipe card below.
💡 Baking Tips
- Weigh your ingredients! One of my favorite kitchen tools is a kitchen scale because it’s more accurate than measuring by volume. If you use cups, spoon the flour in gently, then level it with a knife or spatula.
- For rounder bears, use a silicone spatula to move the edges around your freshly baked, warm cookies.
Recipe FAQs
Yes! To make these pumpkin cookies gluten-free, I recommend using a high quality 1:1 gluten-free flour, like King Arthur or Bob’s Red Mill.
You can use melted chocolates! I recommend using white chocolate for the ears and snouts, then milk/dark chocolate for the eyes and nose. For the blush, you can use red candy melts or dye white chocolate with oil-based red food coloring.
If you don’t have oil-based food coloring, then the chocolate will seize/become lumpy. To counter this, stir in a tsp of neutral oil (canola, vegetable) at a time, until it becomes smooth again.
Yes, you can. I recommend lining a plate or baking tray. Place the heads and ears on top; you don’t need to connect them now, since they may break apart when being stored. Freeze dough balls for about 1 hour.
Once they’re fully solid, transfer the dough balls to a large freezer bag or airtight container. They should keep for up to 3 months.
Bake as usual, but add about 2-3 more minutes to the baking time.
Storage
You can freeze the raw dough balls in an airtight container for up to 3 months. I recommend freezing the ears and heads separately, since they will likely break apart in the freezer anyway. Bake as usual—just add 1-2 more minutes to the total baking time.
For freshly baked cookies, allow them to fully cool. Then, store them in an airtight container at room temperature for up to 5 days.
❤️ More kawaii cookie recipes
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Thank you so much! -Bianca ❤️
📖 Recipe
Teddy Bear Chocolate Chip Cookies (with EASY ICING RECIPE!)
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Equipment
- Measuring spoons
- silicone spatula
- Medium cookie scoop 2-3 tablespoon capacity
- small mixing bowl
- medium mixing bowl
- large mixing bow
- parchment paper or silicone mats
Ingredients
Dry ingredients:
- 1 ½ cup (187.5 g) all-purpose flour
- ¼ tsp (1 g) baking powder
- ½ tsp (2 g) baking soda
- ¾ tsp (4.5 g) table salt
Wet ingredients:
- ½ cup (113.5 g) unsalted butter melted and cooled
- ⅓ cup (73.33 g) brown sugar packed
- ½ cup (100 g) granulated sugar
- 1 (1) egg
- 1 tsp (4 g) vanilla extract
Mix-ins:
- 1 cup (180 g) chocolate chips
Decorations for face:
- 4 tbsp (32 g) powdered sugar
- 1-2½ tsp (7.5-18.75 g) water
Instructions
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! 🙂
Notes
- Storage: Store cooled, freshly baked cookies in airtight container at room temperature for up to 5 days.
- Tip for measuring ingredients: 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.
I just made the chocolate chip ones but they are so good and the recipe is really easy to remember! Highly recommend! ( I put them in for 12 mins and let them rest for 8). Awesome job💗❤️
Aww yay!! I’m so glad you enjoyed them, Morgania! <3
So easy, quick, delicious and adorable! I have made these cookies multiple times in the past month (including for my daughter’s school bake sale in which they sold in record time!) and each time they are perfect 😍 Thank you for your amazing recipes, Bianca! 💖
Loved these! They were really tasty and even with my poor decorating skills they came out cute. Thanks for sharing!
Hi, Maria!! YAY! I’m sooo glad to hear! Thank you so much for commenting. 🙂
These are amazing! I made the gluten free version and they are just fantastic!
I was wondering if the recipe would work with less sugar or if that would destroy the texture? I wanted to do a more diabetes friendly version :))
These are the cutest cookies I’ve ever made! The recipe was so easy to follow and they turned out perfectly on my first try! I’ve never decorated cookies before and so I was a little intimidated, but the simple icing recipe made it so easy and I loved the outcome! I’ll definitely be making these again for my friends!
Awww, I’m so glad you enjoyed making them and that they were easy! Happy baking <3
Delicious chocolate chip cookies. The recipe was quick and simple to follow and it worked out great for me, ears and all. Will definitely be making these cuties again!
Easy recipe to follow and delicious and cute.
OMG, these cookies are so adorable and turned out so well!
I’ve made these multiple times now and I love them so much😭😭
Thank you so much for making all these wonderful recipes💖💖
I made this recipe with a friend of mine and these were the cutest, tastiest cookies I’ve made in SOOO long!! The recipe was easy and made cookie decorating actually feel possible! I will definitely make this and other recipes from Bianca again 🥰
AWWW BIANCA, thank you so much! I appreciate you!
I made these for Valentine’s Day, and they came out great! I used melted chocolate instead of icing for the faces, and used both white and semisweet chocolate chips in the dough. I ended up with around 18 cookies total.
Yay! So glad they came out great. Thank you for the review 🙂 happy baking!
These cookies are so cute and delicious. I followed the recipe step-by-step and they turned out really good! I will definitely be making these cookies again and try more of Bianca’s recipes.
Tried these today! I made the bears but without decorating their face, the cookies are so delicious! I didn’t have a cookie scoop, just rolled them on my own. Made about 20 cookies.