• Preparation Time 15 minutes
  • Baking Time 30 minutes
  • Makes 24 dippers
  • Freezing Excellent


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


  • ½ cup butter, softened
  • ½ cup packed brown sugar
  • 1/4 cup granulated sugar
  • 1 egg
  • 1 tsp vanilla extract
  • 1 1/4 cups Robin Hood® Original All Purpose Flour
  • 1 tsp cinnamon
  • ¼ tsp baking soda
  • ¼ tsp salt
  • 1 cup semi-sweet chocolate chips
  • Garnish
  • 1 cup semi-sweet chocolate chips, melted

Serving Size: 24 dippers


Serving Size: 24 dippers

  • Preheat oven to 350ºF (180ºC). Butter a 9 inch (2.5L) baking dish and line with parchment paper, overlapping the paper on 2 sides for easy removal.
  • Beat butter with sugars in large mixing bowl until light. Beat in egg and vanilla. Mix in flour, cinnamon, baking soda and salt. Add 1 cup (250mL) chocolate chips.
  • Spread batter in prepared pan.
  • Bake in preheated oven for 30 minutes. Cool. Cut cookies lengthwise into ¾ inch (1.9cm) strips. You can leave the cookies this length or slice them on the diagonal into 2 or 3 pieces. Drizzle the melted chocolate over the sliced cookies. Allow chocolate to set before storing.


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