• Preparation Time 15 minutes plus refrigeration
  • Baking Time 13 minutes per sheet
  • Makes 48 cookies
  • Freezing Excellent


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


  • 1/4 cup All Vegetable shortening
  • 1 cup semi-sweet chocolate chips
  • 1/4 cup granulated sugar
  • 2 eggs
  • 2/3 cup Eagle Brand® Regular or Low Fat Sweetened Condensed Milk
  • 1 tsp vanilla extract
  • 1 ½ cups Robin Hood® Original All Purpose Flour
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1 ½ cups milk chocolate chips
  • 3/4 cup icing sugar

Serving Size: 48 cookies


Serving Size: 48 cookies

  • Melt, in a glass bowl in microwave, shortening and semi-sweet chocolate chips on medium (50 %) for 1 to 2 minutes. Add in sugar and then eggs one at a time, stirring well after each addition. Let cool for 5 minutes.
  • Mix in sweetened condensed milk and vanilla. Add next 4 ingredients; mix well to combine. Cover with plastic wrap and refrigerate from 1 ½ hours to 8 hours.
  • Sift, in a shallow bowl, icing sugar. Between palms of hand, roll pieces of chilled dough to form 1 ¼” (3 cm) balls. Drop balls into icing sugar and toss lightly until well coated. Place on parchment paper lined baking sheets and flatten very slightly.
  • Repeat with remaining dough and remaining icing sugar, spacing about 1 ½” (4 cm) apart on baking sheet.
  • Preheat oven to 325°F (160°C).
  • Bake in preheated oven for 11 to 13 minutes or until just beginning to feel firm when pressed in centre. Let cool on baking sheet on wire racks for 5 minutes. Transfer crackles to wire racks to cool completely.


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