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Chocolate Chip Butterfly Cookies

45 mins
9 mins
0 min
14 butterflies



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.

Nutritional Information

  • Serving Size
    1/14 butterflies of recipe
  • Calories
  • Calories from Fat

* Percent Daily Values are based on a 2000 calorie diet.

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% Daily Value *

  • Total Fat
  • Saturated Fat
  • Cholesterol
  • Sodium
  • Carbohydrates
  • Dietary Fiber
  • Sugars
  • Protein
  • Vitamin A
  • Vitamin C
  • Calcium
  • Iron