• Preparation Time 15 minutes
  • Baking Time 10 minutes
  • Makes 36 cookies
  • Freezing Excellent


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


  • Cookies
  • ½ cup butter, melted
  • ½ cup granulated sugar
  • ½ cup packed brown sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • ½ cup cocoa powder
  • ¾ cup Robin Hood® Original All Purpose Flour
  • ¾ tsp baking powder
  • ½ cup chopped white chocolate
  • ½ cup chopped milk chocolate
  • ½ cup chopped semi-sweet chocolate
  • Filling
  • 2 cups icing sugar
  • ¼ cup butter, softened
  • ¼ cup milk

Serving Size: 36 cookies


Serving Size: 36 cookies

  • Preheat oven to 350°F (180°C). Line baking sheets with parchment paper.
  • Cookies: Beat, in a large bowl, butter and sugars. Add eggs and vanilla and beat well. Lower speed on mixer and add flour, cocoa powder and baking powder. Stir in chocolate.
  • Drop dough by heaping tablespoons (15 mL) onto prepared baking sheets, about 2” (5 cm) apart.
  • Bake in preheated oven for 10 minutes. Cookies will be soft. Let sit 1 minute on baking sheet before removing to cooling rack.
  • Filling: Beat icing sugar, butter and milk in a medium mixing bowl for 2 minutes until well combined.
  • Line half the cookies flat side up. Place 1 to 2 tsp (5 to 10 mL) filling on each cookie. Place another cookie of the same size on top. Press down slightly to hold.


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