Peanut Butter Bunny Paw Cookies
Jenne Kopalek
Peanut butter cookie paw filled with pink candy melts.
Prep Time 30 minutes mins
Cook Time 12 minutes mins
Total Time 42 minutes mins
Course Easter
Cuisine American
Servings 12
Calories 453 kcal
- 2 cups white sugar
- 2 cups peanut butter
- 2 eggs
- 1/4 teaspoon baking soda
- 1 tablespoon vanilla
- 6 oz. light pink candy melts
Line a baking sheet with parchment paper. Preheat oven to 350 degrees F.
In a stand mixer, add in two cups peanut butter, two eggs, two cups white sugar, and one fourth teaspoon baking soda. Mix well with paddle attachment. (note: a hand mixer can also be used)
Add in one tablespoon vanilla and blend well. Roll tablespoon size balls for the main part of the paw. Place on the baking sheet and press down.
Roll three smaller teaspoon sized balls and attach to the big ball. Press down. Remember these will expand in the oven.
Bake for 12 minutes. Remove from oven. Using a small tablespoon indent the main part of the paw. Using a 1/4 teaspoon indent the toes. Let cool five minutes and move to cooling rack.
Once cooled melt the light pink candy melts as directed on the package as brands vary. Using the 1/4 teaspoon fill each hole with pink candy melt. Rap the cooling rack on the counter to settle the candy melts in the holes. Let dry.
Keyword Bunny Paws, Cookies, Easter, Gluten Free, Peanut Butter