Prep Time20m
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

1 tub Pillsbury Fluffy Frost Vanilla Marshmallow Flavored Fluffy Frosting

Chocolate morsels (optional)


Step 1

Set oven to 375°F. Line large cookie sheet with parchment paper.

Step 2

In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt. Set aside.

Step 3

In 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 4

Add the dry ingredients and mix on low until just combined. Don’t over mix.

Step 5

Drop by rounded tablespoons onto the prepared baking sheet, placing the dough balls about 2-inches apart.

Step 6

Bake 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 7

Garnish with chocolate morsels, if desired.

Nutritional Information Per Serving

Serving Size (1 cookie), Calories 140 (Calories from Fat 140), Total Fat 8g (Saturated Fat 4g, Trans Fat 0g), Cholesterol 20mg, Sodium 80mg, Total Carbohydrate 18g (Dietary Fiber 0g, Sugars 11g), Protein 1g, Potassium 8mg, thiamine 0mg, Riboflavin 0mg, niacin 0mg, Folate mg, Vitamin B6 0mg, Vitamin B12 0mcg, Vitamin A 0mg, Vitamin C 0mg, Vitamin D 0mg, Calcium 3mg, Iron 0mg.

*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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