Prep Time 15m
Cook Time 10m
Ready Time 25m
Yield 38 cookies

  • 2 cups Pillsbury™ Best™ All-Purpose Flour
  • 2/3 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ¾ cup unsalted butter, at room temperature
  • ¾ cup light brown sugar, packed
  • ¾ cup granulated sugar
  • 2 large eggs
  • 2 teaspoons pure vanilla extract
  • Pillsbury™ Fluffy Frost™ Vanilla Marshmallow Flavored Fluffy Frosting
  • Chocolate morsels (optional)
Preparation Directions
  • Step 1Set oven to 375°F. Line large cookie sheet with parchment paper.
  • Step 2In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt. Set aside.
  • Step 3In a separate medium bowl, beat the butter and sugars on medium high speed until light and creamy, about 2 minutes. Mix in the eggs and vanilla extract, scraping down the side of the bowl with a spatula, as necessary.
  • Step 4Add the dry ingredients and mix on low until just combined. Don’t over mix.
  • Step 5Drop by rounded tablespoons onto the prepared baking sheet, placing the dough balls about 2-inches apart.
  • Step 6Bake for 8 minutes. Open the oven and carefully slide out the pan. Let the cookies cool for a few minutes. Using a spoon, add a dollop of Pillsbury Fluffy Frost™ Vanilla Marshmallow Frosting.
  • Step 7Garnish with chocolate morsels, if desired.
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