Prep Time 35m
Cook Time 7m
Ready Time 75m
Yield 5 dozen

  • 1 1/2 cups firmly packed brown sugar
  • 2/3 cup Crisco® All-Vegetable Shortening
  • OR 2/3 stick Crisco® Baking Sticks All-Vegetable Shortening
  • 1 tablespoon water
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 1 1/2 cups Pillsbury BEST™ All Purpose Flour
  • 1/3 cup unsweetened cocoa powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 2 cups semi-sweet chocolate chips (12 oz.)
  • 1/2 cup PET® Evaporated Milk
  • 1/2 cup sugar
  • 1/4 cup Crisco® Butter Flavor All-Vegetable Shortening
  • OR 1/4 stick Crisco® Baking Sticks Butter Flavor All-Vegetable Shortening
  • 2 large egg yolks, slightly beaten
  • 1/2 teaspoon vanilla extract
  • 1/2 cup chopped pecans
  • 1/2 cup flaked coconut
Preparation Directions
  • Step 1Heat oven to 375°F.
  • Step 2Beat brown sugar, shortening, water and vanilla in bowl of electric mixer at medium speed until well blended. Add eggs; beat well. Combine flour, cocoa, salt and baking soda in medium bowl. Add to shortening mixture. Beat at low speed just until blended. Stir in chocolate chips.
  • Step 3Drop dough by rounded measuring tablespoonfuls 2-inches apart onto ungreased baking sheets. Press down to flatten slightly.
  • Step 4Bake 7 to 9 minutes or until cookies are set. Cool 2 minutes on baking sheet. Place on cooling rack to cool completely.
  • Step 5Combine evaporated milk, sugar, shortening and egg yolks in medium saucepan. Stir over medium heat until thickened. Remove from heat. Stir in vanilla, pecans and coconut. Cool completely. Frost cookies.
PET is a trademark of Eagle Family Foods Group, LLC, used by permission.
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