Remember those magical moments in childhood when a perfect chocolate and peanut butter treat could make any day better? Or the sheer joy of biting into a soft, chewy cookie bursting with colorful, candy-coated goodness? Well, my friend, get ready to rekindle that magic with these incredible Double Chocolate Peanut Candy Cookies! This isn’t just a recipe; it’s a warm hug for your soul, a memory in the making, and a guaranteed smile-inducer for anyone lucky enough to try them. They bring together the best of both worlds: rich, deep chocolate and that irresistible peanut butter candy crunch. And guess what? They’re surprisingly easy to whip up, making them perfect for any occasion!
Why You’ll Love Perfect Double Chocolate Peanut Candy Cookies
- Fast
- Easy
- Giftable
- Crowd-pleasing
Ingredients
Gathering your ingredients is the first step to cookie perfection. Here’s what you’ll need to create these little bites of heaven:
- ½ cup butter, softened: Room temperature butter is key for a smooth, creamy dough. It blends beautifully with the other ingredients!
- ½ cup vegetable shortening: This is the secret ingredient for that perfect chewy texture and helps prevent too much spreading.
- ¾ cup white sugar: For just the right amount of sweetness.
- ⅔ cup packed brown sugar: Brown sugar adds moisture and a wonderful depth of flavor, making your cookies extra soft.
- 1 teaspoon vanilla extract: A splash of vanilla enhances all those delicious flavors. Don’t skip it!
- 2 large eggs: Our trusty binders, helping everything come together.
- ⅔ cup unsweetened cocoa powder: This gives us that rich, deep chocolate base. Make sure it’s unsweetened!
- 2 ¼ cups all-purpose flour: The backbone of our cookie dough.
- 1 teaspoon baking soda: Helps our cookies rise just enough to be wonderfully soft.
- ¼ teaspoon salt: A pinch of salt balances the sweetness and brings out all the flavors.
- ¾ cup semi-sweet chocolate chips: Because you can never have too much chocolate in a double chocolate cookie!
- 1 ¼ cups candy-coated peanut butter pieces (such as Reese’s Pieces®), divided: The star of the show! Those vibrant colors and peanut butter crunch are simply divine. We’ll divide these for mixing and topping.
How to Make Perfect Double Chocolate Peanut Candy Cookies
Alright, let’s get baking! Follow these simple steps to create your new favorite cookies:
- First things first, let’s get that oven ready. Preheat your oven to 350 degrees F (175 degrees C). While it’s warming up, line your baking sheets with parchment paper. This makes cleanup a breeze and helps your cookies bake evenly.
- In a large bowl, grab your electric mixer. Beat the softened butter and vegetable shortening together until they are wonderfully combined and smooth.
- Now, add in the white sugar and brown sugar. Beat these into the butter mixture until everything is light, fluffy, and creamy. This usually takes a couple of minutes.
- Next, pour in the vanilla extract and crack in the two large eggs. Beat until they are fully incorporated into the mixture. Then, beat in the unsweetened cocoa powder until the entire mixture is an even, beautiful chocolate color.
- In a separate, medium-sized bowl, whisk together your dry ingredients: the all-purpose flour, baking soda, and salt. Whisking them together ensures they’re evenly distributed throughout the dough.
- Gradually add the flour mixture into your wet cocoa mixture. Stir it gently until the dough is just thoroughly mixed. Be careful not to overmix here; overmixing can lead to tough cookies, and we want ours soft and chewy!
- Time for the goodies! Stir in the semi-sweet chocolate chips and about ¾ cup of your candy-coated peanut butter pieces. Reserve the remaining ¼ cup of candy pieces for later – trust me, it’s a pro tip!
- Now, this step is important! Cover your bowl with plastic wrap and refrigerate the cookie dough until it’s nice and chilled, for at least 45 minutes. Chilling the dough helps prevent your cookies from spreading too much in the oven, giving them that lovely thick texture we all adore. If you’re looking for other delightful no-bake treats that require minimal fuss and are equally satisfying, you might love these no-bake peanut butter pretzel clusters!
- When it’s time to bake, grab your chilled dough and drop it by tablespoonfuls onto the prepared baking sheets. Don’t crowd them too much; leave a little space for spreading. Now, for that reserved candy, gently press a few of those colorful peanut butter pieces into the top of each cookie. This little trick ensures every cookie looks as good as it tastes!
- Pop your baking sheets into the preheated oven and bake for 8 to 9 minutes. Keep a close eye on them; we want them soft and chewy, not crunchy! The edges should be just set, and the centers might still look a little soft.
- Patience, my friend! Let them hang out on the baking sheets for 1 to 2 minutes after baking. This allows them to set up a bit before you try to move them. Then, carefully transfer them to wire racks to cool completely.
Substitutions & Additions
One of the best things about baking is making a recipe your own! Here are a few ideas to get your creative juices flowing:
- Chocolate Choices: Feel free to swap out the semi-sweet chocolate chips for milk chocolate, dark chocolate, or even white chocolate chips for a different flavor profile. A mix of two types can be delicious!
- Candy Variations: No Reese’s Pieces? No problem! You can use M&M’s, chopped Snickers bars, or even plain chopped peanuts if you prefer a less candy-like cookie.
- Nutty Delights: For an extra crunch, consider adding ½ cup of chopped peanuts or walnuts along with the chocolate chips.
- Toffee Bits: A sprinkle of toffee bits would add a lovely buttery caramel flavor and another layer of texture.
- A Different Swirl: If you’re a big fan of the chocolate-peanut butter combo and want to explore other decadent options, you absolutely have to try this death by chocolate peanut butter dump cake – it’s pure indulgence!
Tips for Success
Even though this recipe is pretty straightforward, a few little tips can ensure your cookies turn out perfectly every single time:
- Room Temperature Ingredients: Make sure your butter and eggs are at room temperature. This helps them emulsify better with the sugars, creating a smoother, more uniform dough.
- Don’t Overmix: Once you add the flour, mix just until combined. Overmixing can develop the gluten in the flour, leading to tougher cookies.
- Chill Your Dough: The refrigeration step is truly crucial! It prevents your cookies from spreading too much in the oven, resulting in thicker, chewier cookies. It also allows the flavors to meld beautifully.
- Don’t Overbake: Keep a close eye on your cookies. They might look slightly underdone in the middle when you pull them out, but they will continue to cook on the hot baking sheet. This ensures they stay soft and chewy.
- Baking Sheets: Using parchment paper prevents sticking and helps with even baking. If you don’t have parchment, lightly grease your baking sheets.
- Mastering Cookies: Remember, baking cookies is an art and a science. If you want to dive deeper into perfecting your cookie game, I’ve got a fantastic resource on how to master the art of perfect cookies that covers all the basics and more!
- Prep Ahead: You can make the dough a day or two in advance and keep it chilled in the fridge. You can also roll the dough into balls and freeze them, then bake from frozen (add a couple of minutes to the bake time).
How to Store Perfect Double Chocolate Peanut Candy Cookies
Once your delicious cookies have cooled, here’s how to keep them fresh and tasty:
- At Room Temperature: Store the cooled cookies in an airtight container at room temperature for up to 3-4 days. They tend to stay lovely and soft!
- In the Fridge: If you want them to last a bit longer, you can store them in an airtight container in the refrigerator for up to a week. Just let them come to room temperature or warm them slightly before eating for the best texture.
- Freezing Baked Cookies: For longer storage, you can freeze the baked and cooled cookies! Place them in a single layer on a baking sheet and freeze until solid (about 1-2 hours). Then, transfer them to a freezer-safe bag or container, separating layers with parchment paper. They’ll keep well for up to 3 months. Thaw at room temperature when ready to enjoy.
- Freezing Dough: You can also freeze the cookie dough! Roll it into individual balls, place them on a parchment-lined baking sheet, and freeze until solid. Transfer the frozen dough balls to a freezer-safe bag and bake from frozen (adding a few extra minutes to the bake time) whenever a craving strikes!
FAQs
Got questions? I’ve got answers!
Q: Can I use all butter instead of shortening?
A: You can, but using both butter and shortening gives these cookies their signature chewiness and helps them maintain their shape better. All butter will still be delicious, but the texture might be slightly different.
Q: Why do I need to chill the dough?
A: Chilling the dough is a crucial step! It solidifies the fats, preventing the cookies from spreading too much in the oven, which results in a thicker, chewier cookie. It also allows the flavors to deepen and meld together, enhancing the overall taste.
Q: Can I freeze the baked cookies?
A: Absolutely! Baked and cooled cookies freeze beautifully. Just follow the storage instructions above for freezing and thawing.
Q: What if I don’t have Reese’s Pieces?
A: No worries! You can substitute them with other candy-coated chocolates like M&M’s, chopped up chocolate bars, or even just extra chocolate chips for a different but equally delightful cookie.
For more delicious recipes and baking inspiration, be sure to follow us on Pinterest!
Irresistible Double Chocolate Peanut Candy Cookies
Remember those magical moments in childhood when a perfect chocolate and peanut butter treat could make any day better? Or the sheer joy of biting into a soft, chewy cookie bursting with colorful, candy-coated goodness? Well, my friend, get ready to rekindle that magic with these incredible Double Chocolate Peanut Candy Cookies! This isn't just a recipe; it's a warm hug for your soul, a memory in the making, and a guaranteed smile-inducer for anyone lucky enough to try them. They bring together the best of both worlds: rich, deep chocolate and that irresistible peanut butter candy crunch. And guess what? They're surprisingly easy to whip up, making them perfect for any occasion!
Ingredients
Equipment
Method
- Step 1: Preheat your oven to 350 degrees F (175 degrees C). While it’s warming up, line your baking sheets with parchment paper.
- Step 2: In a large bowl, using an electric mixer, beat the softened butter and vegetable shortening together until wonderfully combined and smooth.
- Step 3: Add in the white sugar and brown sugar. Beat these into the butter mixture until everything is light, fluffy, and creamy (this usually takes a couple of minutes).
- Step 4: Pour in the vanilla extract and crack in the two large eggs. Beat until fully incorporated. Then, beat in the unsweetened cocoa powder until the entire mixture is an even, beautiful chocolate color.
- Step 5: In a separate, medium-sized bowl, whisk together the all-purpose flour, baking soda, and salt until evenly distributed.
- Step 6: Gradually add the flour mixture into your wet cocoa mixture. Stir it gently until the dough is just thoroughly mixed. Be careful not to overmix.
- Step 7: Stir in the semi-sweet chocolate chips and about ¾ cup of your candy-coated peanut butter pieces. Reserve the remaining ¼ cup of candy pieces for later.
- Step 8: Cover your bowl with plastic wrap and refrigerate the cookie dough until it’s nice and chilled, for at least 45 minutes.
- Step 9: When it's time to bake, grab your chilled dough and drop it by tablespoonfuls onto the prepared baking sheets, leaving space for spreading. Gently press a few of the reserved colorful peanut butter pieces into the top of each cookie.
- Step 10: Pop your baking sheets into the preheated oven and bake for 8 to 9 minutes. The edges should be just set, and the centers might still look a little soft.
- Step 11: Let them cool on the baking sheets for 1 to 2 minutes after baking to set up. Then, carefully transfer them to wire racks to cool completely.
Notes
Substitutions & Additions
- Chocolate Choices: Feel free to swap out the semi-sweet chocolate chips for milk chocolate, dark chocolate, or even white chocolate chips for a different flavor profile. A mix of two types can be delicious!
- Candy Variations: No Reese's Pieces? No problem! You can use M&M's, chopped Snickers bars, or even plain chopped peanuts if you prefer a less candy-like cookie.
- Nutty Delights: For an extra crunch, consider adding ½ cup of chopped peanuts or walnuts along with the chocolate chips.
- Toffee Bits: A sprinkle of toffee bits would add a lovely buttery caramel flavor and another layer of texture.
Tips for Success
- Room Temperature Ingredients: Make sure your butter and eggs are at room temperature. This helps them emulsify better with the sugars, creating a smoother, more uniform dough.
- Don't Overmix: Once you add the flour, mix just until combined. Overmixing can develop the gluten in the flour, leading to tougher cookies.
- Chill Your Dough: The refrigeration step is truly crucial! It prevents your cookies from spreading too much in the oven, resulting in thicker, chewier cookies. It also allows the flavors to meld beautifully.
- Don't Overbake: Keep a close eye on your cookies. They might look slightly underdone in the middle when you pull them out, but they will continue to cook on the hot baking sheet. This ensures they stay soft and chewy.
- Baking Sheets: Using parchment paper prevents sticking and helps with even baking. If you don't have parchment, lightly grease your baking sheets.
- Prep Ahead: You can make the dough a day or two in advance and keep it chilled in the fridge. You can also roll the dough into balls and freeze them, then bake from frozen (add a couple of minutes to the bake time).
How to Store Perfect Double Chocolate Peanut Candy Cookies
- At Room Temperature: Store the cooled cookies in an airtight container at room temperature for up to 3-4 days. They tend to stay lovely and soft!
- In the Fridge: If you want them to last a bit longer, you can store them in an airtight container in the refrigerator for up to a week. Just let them come to room temperature or warm them slightly before eating for the best texture.
- Freezing Baked Cookies: For longer storage, you can freeze the baked and cooled cookies! Place them in a single layer on a baking sheet and freeze until solid (about 1-2 hours). Then, transfer them to a freezer-safe bag or container, separating layers with parchment paper. They'll keep well for up to 3 months. Thaw at room temperature when ready to enjoy.
- Freezing Dough: You can also freeze the cookie dough! Roll it into individual balls, place them on a parchment-lined baking sheet, and freeze until solid. Transfer the frozen dough balls to a freezer-safe bag and bake from frozen (adding a few extra minutes to the bake time) whenever a craving strikes!