Chocolate Chip Butterfly Cookies

Chocolate Chip Butterfly Cookies
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PREHEAT oven to 350° F.

CRUMBLE dough into medium bowl. Add flour; mix until combined.

SPRINKLE work surface lightly with flour. Roll out dough to 1/4-inch thickness, using additional flour as needed to prevent sticking. Cut out hearts with cutter. To make butterflies, overlap one hearts point over another hearts point by ½ inch; press together slightly. Transfer to ungreased baking sheets, placing about 2 inches apart. Remaining scraps of dough can be rolled out again to make more hearts. Refrigerate for 10 minutes.

BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire rack to cool completely. Decorate as desired with frostings, sprinkles, morsels and licorice antennae. Store in airtight container.

TIP: Any flavor of WONKA® LAFFY TAFFY® can be used for the butterfly bodies instead of the frosting. Gently stretch and mold small pieces of Laffy Taffy to make bodies.