• Preparation Time 20 minutes
  • Baking Time 12 minutes
  • Makes 24 cookies
  • Freezing Excellent


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


  • 1 cup All Vegetable Shortening
  • 1/2 cup firmly packed brown sugar
  • 1/2 cup granulated sugar
  • 1 egg
  • 2 tsp vanilla extract
  • 1 3/4 cups Robin Hood® Original All Purpose Flour
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 cup Chocolate covered coffee beans

Serving Size: 24 cookies


Serving Size: 24 cookies

  • Preheat oven to 350° F (180°C). Line a large baking sheet with parchment paper.
  • Cream together shortening and sugars until light and fluffy in a large mixing bowl.
  • Beat in egg, then vanilla extract. Add flour, baking soda and salt and stir until combined. Roll dough into 1 ½” (4cm) balls, flatten slightly and place 2” (5cm) apart on prepared baking sheet. Press 3 chocolate-covered espresso beans into the centre of each cookie.
  • Bake in centre of preheated oven, 10 to 12 minutes or until golden. Let cool 5 minutes, then transfer to cooling rack.


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