• Preparation Time 20 minutes
  • Baking Time 12 minutes
  • Makes about 36 cookies
  • Freezing Excellent


Follow our interactive recipe guides for fool-proof instructions that will make baking a breeze.


  • 1 cup butter
  • ¾ cup packed brown sugar
  • ½ cup granulated sugar
  • 1 egg
  • 1½ tsp vanilla extract
  • 2 cups Robin Hood® Original All Purpose Flour
  • 1 tsp baking soda
  • ¼ tsp salt
  • 6 chopped squares semi-sweet chocolate square
  • 25 quartered vanilla caramels
  • ¾ cup coarsely chopped pecans

Serving Size: about 36 cookies


Serving Size: about 36 cookies

  • Preheat oven to 375 °F (190 °C). Line baking sheets with parchment paper.
  • Cream butter, brown and white sugars, egg and vanilla in large bowl on medium speed of electric mixer until light and creamy.
  • Combine flour, baking soda and salt in medium mixing bowl. Add to creamed mixture, beating on low speed until blended.
  • Stir in remaining ingredients.
  • Drop dough by spoonfuls on prepared baking sheets.
  • Bake in preheated oven for 8 to 12 minutes, or until light golden.
  • Cool 5 minutes on sheets then remove to cooling rack.


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