Cute White Chocolate Covered Polar Bear Cookies!

What, in the Christmas cookies do we have going on here? White chocolate-covered polar bear cookies! Count me in, delicious and super fun and festive.

Don’t you just love how adorable these white chocolate-covered polar bear cookies are? I certainly do. With the holidays right around the corner, it’s time to start sharing some fabulous Christmas cookie recipes with you.

Okay, let’s get to the recipe. Remember, you can print it out on the recipe card below.

Cute White Chocolate Covered Polar Bear Cookies!

Cookie Ingredients:

• 1 package  Nutter Butter Cookies
• 1 package of Ghirardelli White Chocolate Wafers
• Miniature Marshmallows
• Royal icing

Royal Icing Ingredients: 

• 2 egg whites
• 1 C powder sugar
• 1/2 tsp cream of tartar
• 1 tsp vanilla
• Black gel food coloring

Cookie Directions:

1.) Line your cookie sheet using wax paper.

2.) Using a double boiler melt the white chocolate wafers.  This can be done several other ways if you feel more comfortable doing it another way that is completely fine.

3.) Dip the bottom half of each Nutter Butter cookie in the white chocolate you just melted.  Remove the cookie using a fork so you don’t get burned and lay covered cookie on wax paper to dry. Repeat on the other side of the cookies until all cookies are completely covered. Allow to dry thoroughly.

Royal Icing Directions:

1.) Separate the egg yolk from the whites. Put only the egg whites into a mixing bowl.

2.) Stir in the sugar, cream of tartar and vanilla to the egg whites. Beat mixture on medium for about six minutes.

3.) If the icing has the appearance of soup or is yellow in color, add more powdered sugar, 1 cup.  Once the icing is finished, place it in a bowl.

4.) Remove about 2 TBSP of icing and put it in a piping bag using a #2 tip.  Be sure to keep this icing white.

5.) Add the rest of the icing, add black gel food coloring, stir to mix in the color, and place into another piping bag with a #2 tip.

6.) With the white icing add two white drops for the whites of the eyes.  Also using the white icing as glue to add the mini marshmallows to the top side of the nutter butter.

7.) With the black royal icing add two smaller dots on top of the white icing dots.  This will be his eyes.

8.) Using the black icing again draw two eyebrows above the eyes, a half square in black for the mouth and the nose, outline then fill in a black circle.

9.) Allow the chocolate and icing to dry completely.

I sure hope you enjoy the super duper cute White Chocolate Covered Polar Bear cookies as much as we think you will.

Pin Print

Quick, Easy & Super Cute Polar Bear Cookies

Rating: 5.0/5

( 1 voted )

Serves: 12 Prep Time: 20 Minutes Nutrition facts: 500 calories 10 fat

Ingredients

• Cookies:
• 1 package Nutter Butter Cookies
• 1 package of Ghirardelli White Chocolate Wafers
• Miniature Marshmallows
• Royal Icing:
• 2 egg whites
• 1 C powdered sugar
• 1/2 tsp cream of tartar
• 1 tsp vanilla
• Black gel food coloring

Instructions

Cookies:

Line your cookie sheet with wax paper.

Using a double boiler, melt the white chocolate wafers. This can be done several other ways; if you feel more comfortable doing it another way, that is completely fine.

Dip the bottom half of each Nutter Butter cookie into the white chocolate you just melted. Remove the cookie using a fork so you don't get burned, and lay the covered cookies on wax paper to dry. Repeat on the other side of the cookies until all cookies are completely covered. Allow it to dry thoroughly.

Royal Icing Directions:

Separate the egg yolk from the whites. Place only the egg whites in a mixing bowl.

Stir in the sugar, cream of tartar, and vanilla to the egg whites. Beat the mixture on medium for about six minutes.

If the icing has the appearance of soup or is yellow in color, add more powdered sugar, 1 cup. Once the icing is finished, place it in a bowl.

Remove about 2 TBSP of icing and put it in a piping bag using a #2 tip. Be sure to keep this icing white.

For the rest of the icing, add black gel food coloring, stirring to mix in the color, and place into another piping bag with a #2 tip.

With the white icing, add two white drops for the whites of the eyes. Also, use the white icing as glue to add the mini marshmallows to the top side of the nutter butter.

With the black royal icing, add two smaller dots on top of the white icing dots. These will be his eyes.

Using the black icing again, draw two eyebrows above the eyes, a half square in black for the mouth and the nose, outline, and then fill in a black circle.

Allow the chocolate and icing to dry completely.

Notes

Recipe created for us by Krista.