• Preparation Time 30 minutes plus chilling time
  • Baking Time 16 minutes
  • Makes about 30 cookies
  • Freezing Excellent


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


  • Cookies
  • ½ cup butter, softened
  • ¾ cup granulated sugar
  • 1 egg
  • 1 tsp vanilla extract
  • 1 ½ cups Robin Hood® Original All Purpose Flour
  • Decorations
  • 1 cup semi-sweet chocolate chips
  • 1 tbsp All Vegetable Shortening
  • 30 candy coated chocolates for eyes (approximately)

Serving Size: about 30 cookies


Serving Size: about 30 cookies

  • Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
  • Beat butter and sugar in a large bowl, with an electric mixer on medium speed until well combined, 2 to 3 minutes. Add egg and vanilla. Beat well. On low speed, gradually mix in flour just until dough comes together. Wrap dough in plastic wrap and refrigerate for 60 minutes or until firm.
  • Roll dough into 1” (2.5cm) balls. Place on prepared baking sheets about 2” (5cm) apart. Do not flatten dough.
  • Bake in preheated oven 14 to 16 minutes until just firm to the touch. Cool on a wire rack.
  • Place chocolate chips and shortening in a microwave-safe bowl. Heat on high for 60 seconds and stir well. If it is not completely melted, heat in two or three 10 second bursts, stirring well each time. You can also melt chocolate in a double boiler, over just simmering water.
  • Dip cooled cookies most of the way into the chocolate using a fork or toothpick. Leave a round or oval opening of undipped cookie on top. Place a small dot of melted chocolate in the centre of the undipped cookie. Place a chocolate-coated candy on top as the eye. Refrigerate until chocolate has set.


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