Want to make something different for your child’s party, school function, bake sale, holiday parties or just for your dessert? Try these playful Polar Bear Cookies! They are made from popular Nutter Butter cookies, white candy covering and a little imagination. I love to put these Nutter Butter Polar Bear Cookies in my son’s lunchbox. His friends beg for them because they are so cute!
Nutter Butter Polar Bear Cookies
Cookie Ingredients:
1 package Nutter Butter Cookies
1 package of Ghirardelli White Chocolate Wafers
Miniature Marshmallows
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:
Line a cookie sheet with wax paper.
Using a double boiler, melt the white chocolate wafers.
Dip each Nutter Butter cookie into the melted white chocolate.
Remove the cookie from the melted chocolate by using a fork.
Lay the white chocolate covered cookie on the wax paper to dry.
Refer to the picture of the cookie for the next steps.
Allow to dry completely.
Enjoy!
Royal Icing Directions:
Separate the egg yolk from the whites. putting only the egg whites into a mixing bowl.
Stir in the sugar, cream of tarter and vanilla to the egg whites.
Beat on medium for 6 minutes.
If the icing has the appearance of soup or is yellow in color add more powder sugar, 1 cup.
Put the icing in a bowl.
Take out 2 TBSP of icing, keeping it white.
Begin to scoop all of the white icing and put it into a piping bag with #2 tip.
The rest of the icing add black gel food coloring, stirring to mix in the color.
Spoon the black icing into another piping bag with a #2 tip.
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.
With the black royal icing add two smaller dots on top of the white icing dots.
Using the black icing, again draw two eye brows above the eyes, a half square in black for the mouth and for the nose, outline then fill in a black circle.
Allow the chocolate and icing to completely dry.
Enjoy!
Print this recipe:
- Cookie Ingredients:
- 1 package Nutter Butter Cookies
- 1 package of Ghirardelli White Chocolate Wafers
- Miniature Marshmallows
- Royal Icing Ingredients:
- 2 egg whites
- 1 C powder sugar
- ½ tsp cream of tartar
- 1 tsp vanilla
- Black gel food coloring
- Cookie Directions:
- Line a cookie sheet with wax paper.
- Using a double boiler, melt the white chocolate wafers.
- Dip each Nutter Butter cookie into the melted white chocolate.
- Remove the cookie from the melted chocolate by using a fork.
- Lay the white chocolate covered cookie on the wax paper to dry.
- Refer to the picture of the cookie for the next steps.
- Allow to dry completely.
- Royal Icing Directions:
- Separate the egg yolk from the whites. putting only the egg whites into a mixing bowl.
- Stir in the sugar, cream of tarter and vanilla to the egg whites.
- Beat on medium for 6 minutes.
- If the icing has the appearance of soup or is yellow in color add more powder sugar, 1 cup.
- Put the icing in a bowl.
- Take out 2 TBSP of icing, keeping it white.
- Begin to scoop all of the white icing and put it into a piping bag with #2 tip.
- The rest of the icing add black gel food coloring, stirring to mix in the color.
- Spoon the black icing into another piping bag with a #2 tip.
- 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.
- With the black royal icing add two smaller dots on top of the white icing dots.
- Using the black icing, again draw two eye brows above the eyes, a half square in black for the mouth and for the nose, outline then fill in a black circle.
- Allow the chocolate and icing to completely dry.
These are so adorable!!! I’m gonna have to make these! My son would love them!