Bear Paw Cookies

These bear paw cookies are simple to make using box cake mix and totally adorable! The chocolate coconut combo is deliciously perfect!

These Bear Paw Cookies are perfect for the winter season as they resemble a snowy ground with bear tracks! I love making them for cookie exchanges because they are unique and I don't see anyone else swapping these cookies!

Like holiday type cookies as much as me? Make sure you try these Holiday Reindeer Cookies, Candy Cane Fudge, or Cranberry Bliss Bars (Starbucks Copycat)!

While the ingredient list for these cookies looks a little long, it's mostly items from the pantry.

How to make Bear Paw Cookies:

**scroll down for full ingredients list and printable directions**

Ingredients for cookies:

• For the cookie base:
  • 15 ounce box white cake mix (I used Betty Crocker)
  • baking powder
  • 2 eggs, room temperature
  • unsalted butter, melted
  • macadamia nuts - these are optional and can be left out or substituted with another nut
• For the Frosting:
  • unsalted butter, softened to room temperature
  • powdered sugar
  • pure vanilla extract
  • coconut extract - this adds a lot of flavor but is optional
  • salt (optional to balance out sweetness)
• Toppings:
  • Milk chocolate candy melts
  • Semisweet or milk chocolate chips
  • shredded coconut

How to make the cookies:

• Preheat the oven and line two baking sheets with parchment paper or silicone mats and set aside for later.
• In a large mixing bowl, combine the white cake mix and baking powder. Then using a hand mixer, add the melted butter and eggs to the bowl and beat on low. Add the chopped macadamia nuts.

• Chill for 30 minutes to reduce spreading.
• Use a small cookie scoop or a spoon to drop 1 ½ tablespoon sized balls onto the baking sheets. Space them a few inches apart to leave room for the cookies to spread.
• Bake and then allow the cookies to cool in the pan for 3 minutes before transferring to a wire cooling rack to cool completely.

• Prepare the frosting: In a mixing bowl, beat the butter until smooth and creamy. Then add the powdered sugar a little at a time and mix until combined. Add both of the extracts and salt and mix again until well incorporated and smooth.

• Use a small icing spatula to frost about 1 tablespoon of frosting on each cookie. Add a chocolate candy melt and 3 semisweet chocolate chips to make the bear paws. Cover the rest of the frosting with coconut shreds, avoiding covering the paws.

These Bear Paw Cookies are adorable and taste amazing with the combo of chocolate and coconut!

Frequently asked questions when making these cookies:

• Use any boxed cake mix flavor you like however if using a bigger box then adjust the amount of butter used.
• Want to use your own homemade cookie recipe? You can use any cookie base you like and just add the coconut frosting, coconut shreds, and milk chocolate bear paw decorations.
• You can swap the macadamia nuts for any other nut or omit it entirely.
• Skip chilling the dough if you are short on time. The cookies may spread out more. It will still be good either way!

Want more holiday treat inspiration? Try these recipes:

• Cranberry White Chocolate Macadamia Nut Cookies
• Shortcut White Chocolate Peppermint Sugar Cookies
• Holiday Reindeer Cookies
• Sugar Cookie Fudge
• 25+ Holiday Cookie Recipes
• Cranberry Lemon Loaf
• Cranberry Cheesecake (Slow Cooker)
• Chocolate Peppermint Cheesecake with Chocolate Ganache

5 from 4 votes

Print

Bear Paw Cookies

Prep Time

15 mins

Cook Time

10 mins

 

These bear paw cookies are simple to make using box cake mix, and they are adorable and super tasty!

Course: Dessert

Cuisine: American

Keyword: bear paw cookies

Servings: 22 cookies

Ingredients

For cookie base:

• 15 ounce box white cake mix I used Betty Crocker
• 1 tablespoon baking powder
• 2 eggs room temperature
• ⅓ cup unsalted butter melted
• ½ cup macadamia nuts roughly chopped

For frosting:

• ½ cup unsalted butter softened to room temperature
• 1-1 ¼ cup powdered sugar
• 1 teaspoon pure vanilla extract
• ½ teaspoon coconut extract optional for added coconut flavor
• ⅛ teaspoon salt optional to balance out sweetness

Toppings:

• Milk chocolate candy melts
• Semisweet or milk chocolate chips
• 1 cup shredded coconut

Instructions

1. Preheat the oven to 350℉ and line two baking sheets with parchment paper or silicone mats.
2. In a large bowl, combine cake mix and baking powder. Add melted butter and eggs, and using a hand mixer, beat on low until mixed. Alternatively, use a spatula to mix.
3. Fold in chopped macadamia nuts. Chill dough for 30 minutes (optional for thicker cookies).
4. Scoop 1 ½ tablespoon-sized balls onto baking sheets, spacing them apart.
5. Bake for 8-10 minutes, until tops are set. Let cool on the pan for 3 minutes, then transfer to a wire rack.
6. For frosting, beat butter until smooth, then gradually add powdered sugar. Mix in extracts and salt until smooth.
7. Once cookies cool, frost with 1 tablespoon of frosting each. Top with a chocolate candy melt and 3 chocolate chips for bear paws, then cover the rest with coconut shreds, avoiding the paws.

Recipe Notes

These cookies are best eaten the same day but you can store leftovers in an airtight container in the fridge for up to 3 days.