Prep Time 60m
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
Preparation Directions
  • Step 1Beat 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 2Spoon 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 3Heat 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 4Bake 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 5Place 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 1Increase flour to 2 1/4 cups. Bake at 375°F 7 to 9 minutes.
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