• Preparation Time 15 minutes
  • Baking Time 13 minutes
  • Makes about 48 cookies
  • Freezing Excellent


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


  • 1⅓ cups semi-sweet chocolate chips
  • ½ cup All Vegetable Shortening
  • 2 eggs
  • ¾ cup granulated sugar
  • 1 tsp vanilla extract
  • ⅔ cup Robin Hood® Original All Purpose Flour
  • ½ tsp baking powder
  • 1 1/3 cups peanut butter chips
  • 1¼ cups chopped peanuts
  • ½ cup semi-sweet chocolate chips

Serving Size: about 48 cookies


Serving Size: about 48 cookies

  • Preheat oven to 350ºF (180ºC). Line baking sheets with parchment paper.
  • Melt 1 1/3 cups (325 mL) chocolate chips and shortening in a medium saucepan until smooth. Cool slightly about 15 minutes. Beat eggs and sugar on high speed of electric mixer in a large bowl until well blended. Stir in chocolate mixture and vanilla. Stir in remaining ingredients. Mix well. Drop dough by tablespoons onto prepared baking sheets.
  • Bake in preheated oven for 9 to 13 minutes, or until top cracks, but cookies are still moist inside. Cool 10 minutes, then transfer to racks; cool completely.


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