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Peanut Butter Bears

PrintPrint Recipe
  • Yield: 3 dozen bears
  • Prep Time: 0:35
  • Bake Time: 10 minutes per batch
  • Chill Time: 4+ hours

Ingredients

  • 1 cup creamy peanut butter
  • 1 cup butter OR margarine, softened
  • 1 cup packed brown sugar
  • 2/3 cup Karo® Light OR Dark Corn Syrup
  • 2 eggs
  • 4 cups all-purpose flour, divided
  • 1 tablespoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt

Directions

  1. Beat peanut butter, butter, brown sugar, corn syrup and eggs in a large bowl at medium speed until smooth. Reduce speed; beat in 2 cups flour, baking powder, cinnamon and salt. With a spoon, stir in remaining 2 cups flour. Divide dough into 2 portions; wrap each in plastic wrap. Chill for 4 hours or overnight.
  2. Preheat oven to 325°F. Divide each portion of dough into 2 parts; keep portions refrigerated until ready to use.
  3. Roll out half of dough on a floured surface to a 1/8-inch thickness. Cut with floured bear cookie cutter. Repeat with remaining 3 portions of dough.
  4. Use scraps of dough to make bear faces. Make 1 small ball of dough for muzzle. Form 3 smaller balls of dough and press gently to create eyes and nose.
  5. Bake bears on ungreased cookie sheets for 10 minutes or until lightly browned. Remove from cookie sheets; cool completely on wire rack. Decorate as desired using frosting to create paws, ears and bow ties.
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print image

Peanut Butter Bears

  • Yield: 3 dozen bears
  • Prep Time:  35 minutes
  • Bake Time: 10 minutes per batch
  • Chill Time: 4+ hours

Ingredients

  • 1 cup creamy peanut butter
  • 1 cup butter OR margarine softened
  • 1 cup packed brown sugar
  • 2/3 cup Karo® Light OR Dark Corn Syrup
  • 2 eggs
  • 4 cups all-purpose flour divided
  • 1 tablespoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt

Directions

  • Beat peanut butter, butter, brown sugar, corn syrup and eggs in a large bowl at medium speed until smooth. Reduce speed; beat in 2 cups flour, baking powder, cinnamon and salt. With a spoon, stir in remaining 2 cups flour. Divide dough into 2 portions; wrap each in plastic wrap. Chill for 4 hours or overnight.
  • Preheat oven to 325°F. Divide each portion of dough into 2 parts; keep portions refrigerated until ready to use.
  • Roll out half of dough on a floured surface to a 1/8-inch thickness. Cut with floured bear cookie cutter. Repeat with remaining 3 portions of dough.
  • Use scraps of dough to make bear faces. Make 1 small ball of dough for muzzle. Form 3 smaller balls of dough and press gently to create eyes and nose.
  • Bake bears on ungreased cookie sheets for 10 minutes or until lightly browned. Remove from cookie sheets; cool completely on wire rack. Decorate as desired using frosting to create paws, ears and bow ties.