Prep Time 15m
Cook Time 12m
Ready Time 105m
Yield 2 1/2 dozen cookies

  • 1 cup Pillsbury BEST™ All Purpose Flour
  • 1/2 cup unsweetened Dutch process cocoa powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup brown sugar
  • 1/2 cup granulated sugar
  • 1/2 teaspoon ground cinnamon
  • Pinch of ground black pepper, or to taste
  • Pinch of cayenne pepper, or to taste
  • 1 teaspoon vanilla extract
  • 7 tablespoons Crisco® Butter Flavor All-Vegetable Shortening
  • OR 7 tablespoons Crisco® Baking Sticks Butter Flavor All-Vegetable Shortening
  • 1 large egg
Preparation Directions
  • Step 1Combine flour, cocoa, baking soda and salt in medium bowl. Combine brown sugar, granulated sugar, cinnamon, black pepper, cayenne and vanilla in large bowl. Add shortening to sugar mixture; cream together using electric mixer. Beat in egg. Add flour mixture. Beat on low speed just until incorporated.
  • Step 2Gather dough with hands and form into a 9 to 10-inch long round log. Wrap in waxed paper. Fold or twist ends of paper without pinching or flattening the log. Chill at least 45 minutes.
  • Step 3Place oven racks in upper and lower third of oven. Heat oven to 350ºF. Line cookie sheet with parchment paper or aluminum foil.
  • Step 4Slice rounds of chilled dough a scant 1/4-inch thick using a sharp knife. Place 1 inch apart on prepared baking sheets.
  • Step 5Bake 12 to 14 minutes. Rotate baking sheets from top to bottom and front to back about halfway through.
  • Step 6Remove cookies to wire rack to cool. Allow cookies to cool completely before storing or stacking. Store in an airtight container up to two weeks, or freeze up to 2 months
doughboy doughboy

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