Prep Time30m
Cook Time 10m
Ready Time 220m
Yield 4 dozen


1 cup firmly packed brown sugar

3/4 cup All-Vegetable Shortening

1/4 cup molasses

1 large egg

2 1/2 cups Pillsbury BEST All Purpose Flour

1 teaspoon baking soda

1 teaspoon ground ginger

1 teaspoon ground cinnamon

1/4 teaspoon ground cloves

1/4 cup sugar

48 foil wrapped dark or milk chocolate candies, unwrapped


Step 1

HEAT oven to 375°F.

Step 2

BEAT brown sugar, shortening and molasses in large bowl at medium speed with electric mixer until smooth. Beat in egg. Add flour, baking soda, ginger, cinnamon and cloves. Beat until well mixed. Shape into 1-inch balls. Roll in sugar. Place 2-inches apart on ungreased cookie sheets.

Step 3

BAKE 8 to 10 minutes or until tops are cracked and edges are firm. Immediately press a candy in center of each cookie. Cool 1 minute. Remove from cookie sheets. Place on wire racks. Cool until candy is set, about 3 hours.

TipTo cool cookies quickly, place in refrigerator until candy is set.
Nutritional Information Per Serving

Serving Size (1 cookie), Calories 100 (Calories from Fat 40), Total Fat 5g (Saturated Fat 2g, Trans Fat g), Cholesterol 5mg, Sodium 30mg, Total Carbohydrate 15g (Dietary Fiber 1g, Sugars 9g), Protein 1g, Potassium mg, thiamine mg, Riboflavin mg, niacin mg, Folate mg, Vitamin B6 mg, Vitamin B12 mcg, Vitamin A mg, Vitamin C mg, Vitamin D mg, Calcium mg, Iron mg.

*Percent Daily Values are based on a 2,000 calorie diet.

* Ensure all recipe ingredients are gluten free by referencing the ingredient labels, as products may vary. If uncertain, contact the ingredient manufacturer.

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