• Preparation Time 20 minutes
  • Baking Time 12 minutes
  • Makes about 45 cookies
  • Freezing Excellent


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


  • 1 3/4 cups Robin Hood® Original All Purpose Flour
  • 1/4 cup cocoa powder
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 1 cup butter, softened
  • 2/3 cup packed brown sugar
  • 1/3 cup granulated sugar
  • 1 egg
  • 1 1/2 tsp. vanilla extract
  • 1 cup milk chocolate covered caramels
  • 1 cup coarsely chopped pecans

Serving Size: about 45 cookies


Serving Size: about 45 cookies

  • Preheat oven to 350ºF (180ºC). Line baking sheet with parchment paper. 
  • Combine flour, cocoa, baking soda and salt in a medium mixing bowl.
  • Beat butter, sugars, egg and vanilla until smooth and creamy in a separate mixing bowl. Blend in flour mixture, mixing well. Stir in milk chocolate covered caramels and pecans.
  • Drop dough by tablespoonfuls (15 mL) onto prepared baking sheet about 2” (5 cm) apart.
  • Bake in preheated oven for 10 to 12 minutes, or until soft and almost set. Let cool on baking sheet for 3 to 5 minutes before removing to cooling rack.


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