Prep Time 35m
Cook Time 7m
Ready Time 105m
Yield 5 dozen cookies

  • 1 cup butterscotch chips
  • 1/2 cup sugar
  • 1/2 cup firmly packed brown sugar
  • 1 cup butter, softened
  • 2 tablespoons milk
  • 1 tablespoon vanilla extract
  • 1 large egg
  • 3 cups Pillsbury BEST™ All Purpose Flour
  • 3 tablespoons unsweetened cocoa powder
Preparation Directions
  • Step 1Melt butterscotch chips in small saucepan over low heat, stirring constantly until smooth.
  • Step 2Combine sugar, brown sugar, butter and melted chips in large bowl; beat until smooth. Add milk, vanilla and egg; blend well. Add flour; mix well. Divide dough in half. To half of dough, stir in cocoa until well blended. Wrap each half of dough in plastic wrap; refrigerate 1 hour for easier handling.
  • Step 3Heat oven to 375°F. Roll out each half of dough on well-floured surface to 1/8-inch thickness. Cut with 2 1/2-inch round cookie cutter. Place 1 inch apart on ungreased cookie sheets. Refrigerate cutouts 15 minutes. Using small leaf-shaped cookie cutter, cut out center of each round cutout; replace with center of opposite color.
  • Step 4Bake 5 to 8 minutes or until set. Cool 1 minute; remove from cookie sheets.
High Altitude (above 3500 ft.):
  • Step 1Increase flour to 3 1/2 cups. Bake as directed above.
doughboy doughboy

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