🐼✨ Panda Bear Sugar Cookies with Chocolate Chips and Peppermint Sprinkles

Soft, sweet, and sprinkled with chocolate chips + peppermint magic, these Panda Bear Sugar Cookies are Pandora’s signature creation. They’re tender on the inside, lightly crisp on the edges, and full of festive color and chocolatey sweetness. Pandora mixes chocolate chips and peppermint sprinkles right into the dough, then tops each cookie with extra sprinkles before baking — giving them the cutest “panda-approved” look!

Why You’ll Love It

• Kid-approved + mom-approved! Pandora created this recipe herself, and it’s the perfect blend of sweet chocolate and fresh peppermint.
• Soft, chewy, buttery texture that melts in your mouth.
• Super easy to make — no fancy steps, no chilling required.
• Festive and fun for holidays, sleepovers, and weekend baking.
• Perfect for gifting or bringing to school or holiday parties.
• They look adorable with chocolate chips and colorful peppermint sprinkles on top!

Ingredients

• 2 ¾ cups (345 g) all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon salt
• 1 cup (227 g) unsalted butter, softened
• 1 ½ cups (300 g) granulated sugar
• 1 large egg
• 2 teaspoons pure vanilla extract
• (Optional) ½ teaspoon almond extract
• ½ cup mini chocolate chips (plus extra for topping)
• ½ cup peppermint sprinkles (plus extra for topping)

Instructions

1. Preheat the oven:
   Preheat to 350°F (175°C). Line baking sheets with parchment paper.
2. Mix the dry ingredients:
   In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
3. Cream the butter and sugar:
   In a large bowl, beat the butter and sugar together until light and fluffy, about 2–3 minutes.
4. Add the egg and vanilla:
   Mix in the egg, vanilla extract, and almond extract (if using) until smooth.
5. Combine wet and dry:
   Gradually add the dry ingredients to the butter mixture and mix until just combined. Do not overmix.
6. Shape the cookies:
   • Drop cookies: Scoop tablespoon-sized balls of dough and place 2 inches apart on the baking sheets.
   • Cut-out cookies: Chill the dough for 30–60 minutes, roll to ¼ inch thickness, and cut into shapes.
7. Bake:
   Bake for 8–10 minutes, or until the edges are just starting to turn golden.
8. Cool:
   Let the cookies cool on the baking sheet for 2 minutes, then transfer to a wire rack to cool completely.

Panda Bear Sugar Cookies with Chocolate Chips & Peppermint Sprinkles

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Ingredients Method

Ingredients

  

• 2 ¾ cups 345 g all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon salt
• 1 cup 227 g unsalted butter, softened
• 1 ½ cups 300 g granulated sugar
• 1 large egg
• 2 teaspoons pure vanilla extract
• Optional ½ teaspoon almond extract
• ½ cup mini chocolate chips plus extra for topping
• ½ cup peppermint sprinkles plus extra for topping

Method

 

1. Instructions
2. Preheat the oven:
3. Preheat to 350°F (175°C). Line baking sheets with parchment paper.
4. Mix the dry ingredients:
5. In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
6. Cream the butter and sugar:
7. In a large bowl, beat the butter and sugar together until light and fluffy, about 2–3 minutes.
8. Add the egg and vanilla:
9. Mix in the egg, vanilla extract, and almond extract (if using) until smooth.
10. Combine wet and dry:
11. Gradually add the dry ingredients to the butter mixture and mix until just combined. Do not overmix.
12. Shape the cookies:
13. Drop cookies: Scoop tablespoon-sized balls of dough and place 2 inches apart on the baking sheets.
14. Cut-out cookies: Chill the dough for 30–60 minutes, roll to ¼ inch thickness, and cut into shapes.
15. Bake:
16. Bake for 8–10 minutes, or until the edges are just starting to turn golden.
17. Cool:
18. Let the cookies cool on the baking sheet for 2 minutes, then transfer to a wire rack to cool completely.