Go Back

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!
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 9 minutes
Chilling 45 minutes
Total Time 1 hour 9 minutes
Course: Cookies, Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 1/2 cup butter softened, room temperature is key for a smooth, creamy dough
  • 1/2 cup vegetable shortening for perfect chewy texture and helps prevent too much spreading
  • 3/4 cup white sugar for just the right amount of sweetness
  • 2/3 cup packed brown sugar adds moisture and a wonderful depth of flavor, making your cookies extra soft
  • 1 tsp vanilla extract enhances all those delicious flavors
  • 2 large eggs trusty binders, helping everything come together
  • 2/3 cup unsweetened cocoa powder gives that rich, deep chocolate base; make sure it's unsweetened!
  • 2 1/4 cups all-purpose flour the backbone of our cookie dough
  • 1 tsp baking soda helps our cookies rise just enough to be wonderfully soft
  • 1/4 tsp salt balances the sweetness and brings out all the flavors
  • 3/4 cup semi-sweet chocolate chips because you can never have too much chocolate in a double chocolate cookie!
  • 1 1/4 cups candy-coated peanut butter pieces such as Reese's Pieces®, divided (3/4 cup for mixing, 1/4 cup for topping)

Equipment

  • Oven
  • Baking sheets
  • Parchment paper
  • Large bowl
  • Electric mixer
  • Medium-sized Bowl
  • Whisk
  • Plastic wrap
  • Wire Racks

Method
 

  1. Step 1: Preheat your oven to 350 degrees F (175 degrees C). While it’s warming up, line your baking sheets with parchment paper.
  2. Step 2: In a large bowl, using an electric mixer, beat the softened butter and vegetable shortening together until wonderfully combined and smooth.
  3. 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).
  4. 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.
  5. Step 5: In a separate, medium-sized bowl, whisk together the all-purpose flour, baking soda, and salt until evenly distributed.
  6. 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.
  7. 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.
  8. Step 8: Cover your bowl with plastic wrap and refrigerate the cookie dough until it’s nice and chilled, for at least 45 minutes.
  9. 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.
  10. 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.
  11. 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!