Teddy Bear Chocolate Chip Cookies (with EASY ICING RECIPE!)

4.87 from 38 votes

The classic chocolate chip cookie meets kawaii baking.

These cookies are soft, have a slight chew, and are balanced with the perfect amount of salt.

Prep Time15

Cook Time13

Total Time33

Course: Dessert

Cuisine: American

Servings: bear cookies

Calories: 272kcal

Get Recipe Ingredients

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.

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.

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 or red 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 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.