Prep Time60m
Cook Time 12m
Ready Time 120m
Yield 4 dozen


1 cup butter, softened

1 cup powdered sugar

1/2 cup firmly packed brown sugar

1/2 teaspoon maple flavor or extract

1 large egg

2 cups Pillsbury BEST All Purpose Flour

1/2 cup walnuts, toasted,* finely chopped

1/2 cup semi-sweet chocolate chips, melted


Step 1

BEAT butter, powdered sugar and brown sugar in large bowl until fluffy. Add maple flavor and egg. Beat well. Add flour and walnuts. Beat just until combined. Dough will be soft.

Step 2

SPOON half of dough onto sheet of plastic wrap. Wrap. Shape into disk. Repeat with remaining dough. Place dough in freezer for 20 to 30 minutes or until firm.

Step 3

HEAT oven to 350°F. On floured surface, roll 1 disk of chilled dough to 1/4-inch thickness. With 3-inch maple leaf-shaped cookie cutter, cut out cookies. Place on ungreased cookie sheets. If dough becomes sticky, wrap and chill briefly in freezer.

Step 4

BAKE 10 to 12 minutes or until edges are golden brown. Immediately remove from cookie sheets. Place on wire racks. Cool 15 minutes or until completely cooled.

Step 5

PLACE melted chocolate in small resealable plastic bag. Cut tiny hole in corner of bag. Squeeze chocolate onto cookies to make veins on leaves.

Tip*To toast nuts: Place nuts in dry nonstick skillet. Cook over medium heat, shaking pan until nuts are lightly browned.

High Altitude (Above 3500 ft.):

Step 1

INCREASE flour to 2 1/4 cups. Bake at 375°F 7 to 9 minutes.

Nutritional Information Per Serving

Serving Size (1 cookie), Calories 90 (Calories from Fat 45), Total Fat 5g (Saturated Fat 3g, Trans Fat g), Cholesterol 15mg, Sodium 30mg, Total Carbohydrate 10g (Dietary Fiber g, Sugars 6g), 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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