• Preparation Time 10 minutes
  • Baking Time 12 minutes per batch
  • Makes 42 cookies
  • Freezing Excellent


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


  • 1 cup butter, softened
  • ¾ cup packed brown sugar
  • ½ cup granulated sugar
  • 1 tsp vanilla extract
  • 2 eggs
  • 2 ¼ cups Robin Hood® Original All Purpose Flour
  • 1 tsp baking soda
  • ½ tsp salt
  • 1 pkg white chocolate chips
  • 1 pkg milk chocolate chips
  • ½ cup melted semi-sweet chocolate chips

Serving Size: 42 cookies


Serving Size: 42 cookies

  • Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
  • Beat butter, sugars and vanilla in bowl until creamy. Beat in eggs, one at a time. Add flour, baking soda and salt, mixing until incorporated. Stir in white and milk chocolate chips. Drizzle in melted semi-sweet chocolate chips, stirring carefully to create a marble effect.
  • Drop by rounded tablespoonfuls (15 mL) onto prepared cookie sheets, 2” (5 cm) apart.
  • Bake in centre of preheated oven for 10 to 12 minutes or until cookies are golden and just set. Cool on sheet for 3 minutes. Remove to wire racks and cool completely.


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