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Bear Paw Cookies

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
Prep Time 15 minutes
Cook Time 10 minutes
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.