• Preparation Time 45 minutes
  • Baking Time 20 minutes
  • Makes 54 cookies
  • Freezing Excellent


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


  • Cookies
  • 2 cups butter, softened
  • 1 ½ cups packed brown sugar
  • 1 tsp vanilla extract
  • 2 ¾ cups Robin Hood® Original All Purpose Flour
  • ¾ cup cocoa powder
  • Dipping Chocolate
  • 1 ½ cups melted semi-sweet chocolate chips

Serving Size: 54 cookies


Serving Size: 54 cookies

  • Preheat oven to 325ºF (160ºC). Line baking sheets with parchment paper.
  • Cookies: Cream butter, sugar and vanilla in a large mixing bowl, 1 to 2 minutes. Add flour and cocoa and mix on low speed, scraping the bowl frequently, until dough comes together.
  • Divide dough into 4 pieces. On a lightly floured surface, roll each piece to a ¼” (5 mm) thickness. Cut out shapes using a 2” (5 cm) cookie cutter. Gather up scraps and repeat with remaining dough. Place on prepared baking sheets.
  • Bake in preheated oven for 18 to 20 minutes. Cool on racks 30 minutes. Dip into melted chocolate.


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