Double Chocolate Peanut Candy Cookies Recipe

Hey there, cookie lovers! Do you remember those days when a simple treat could brighten your whole afternoon? The kind of cookie that just hits all the right notes – chewy, chocolatey, and with that perfect hint of peanut butter? Well, get ready to rediscover that joy with these absolutely irresistible Double Chocolate Peanut Candy Cookies! There’s just something magical about fresh-baked cookies, isn’t there? The way your kitchen fills with the scent of chocolate and peanut butter is pure bliss. It’s that same cozy feeling you get when you bake a batch of our blueberry cheesecake swirl rolls. These aren’t just any cookies; they’re a delightful blend of rich cocoa, melty chocolate chips, and those iconic candy-coated peanut butter pieces that make every bite an explosion of flavor. And the best part? They’re surprisingly easy and quick to whip up, making them perfect for last-minute cravings or an unexpected potluck invite. Trust me, you’ll want to add this recipe to your permanent collection!

Why You’ll Love Perfect Double Chocolate Peanut Candy Cookies

• Fast: From mixing bowl to cooling rack in no time, especially with a little chill time!
• Easy: Simple steps and common ingredients make this a breeze for any baker.
• Giftable: Pack them up in a cute box or bag, and you’ve got a thoughtful, delicious present.
• Crowd-pleasing: Who can say no to chocolate and peanut butter? Seriously, nobody.

Ingredients

Gathering your ingredients is the first fun step! Here’s what you’ll need to make these heavenly cookies:

• ½ cup butter, softened: Make sure it’s nice and soft, but not melted, for that perfect creamy base.
• ½ cup vegetable shortening: This is our secret weapon for super tender, soft cookies.
• ¾ cup white sugar: For just the right amount of sweetness.
• ⅔ cup packed brown sugar: Adds a lovely depth of flavor and chewiness that white sugar alone can’t achieve.
• 1 teaspoon vanilla extract: A classic flavor enhancer that truly makes the chocolate sing.
• 2 eggs: Our binders, bringing all the deliciousness together.
• ⅔ cup unsweetened cocoa powder: The star of our double chocolate show!
• 2 ¼ cups all-purpose flour: The foundation of our cookie structure.
• 1 teaspoon baking soda: Helps our cookies rise and get that lovely texture.
• ¼ teaspoon salt: Balances the sweetness and enhances all the flavors. Don’t skip it!
• ¾ cup semi-sweet chocolate chips: Because more chocolate is always a good idea!
• 1 ¼ cups candy-coated peanut butter pieces (such as Reese’s Pieces®), divided: These colorful candies bring the fun and that unmistakable peanut butter goodness.

How to Make Perfect Double Chocolate Peanut Candy Cookies

Ready to get baking? Follow these simple steps, and you’ll have a batch of incredible cookies in no time!

1. First things first, let’s get that oven preheating. Set it to 350 degrees F (175 degrees C). While it’s warming up, grab your baking sheets and line them with parchment paper. This makes cleanup a breeze and prevents sticking!
2. In a large bowl, it’s time to get creaming! Beat the softened butter and vegetable shortening together with an electric mixer until they’re beautifully combined. Then, add in the white sugar and brown sugar and continue to beat until your mixture is light, fluffy, and creamy. Next, beat in the vanilla extract and your two eggs. Finally, add the unsweetened cocoa powder and keep beating until the entire mixture is a rich, even chocolatey color.
3. In a separate, medium-sized bowl, whisk together the all-purpose flour, baking soda, and salt. This step ensures everything is evenly distributed, so you don’t get a salty bite or a flat cookie!
4. Now, gradually stir the dry flour mixture into your wet cocoa mixture. Mix until the dough is just thoroughly combined. Be careful not to overmix here; overworking the dough can lead to tough cookies, and we want them soft and chewy!
5. Time for the goodies! Stir in the semi-sweet chocolate chips and ¾ cup of your candy-coated peanut butter pieces. Remember to save the remaining ¼ cup for later – they’re for decorating!
6. Cover your bowl with plastic wrap and pop that delicious dough into the refrigerator. You’ll want to chill it for at least 45 minutes, or even longer if you have the time. This chilling step is super important for preventing your cookies from spreading too much and helps develop their flavor and texture.
7. Once your dough is nicely chilled, it’s time to form the cookies! Drop the dough by tablespoonfuls onto your prepared baking sheets. Before they go into the oven, gently press a few of those reserved candy pieces into the top of each cookie. This makes them look absolutely beautiful and extra inviting!
8. Bake in your preheated oven for just 8 to 9 minutes. Keep a close eye on them – you want the edges to be set, but the centers still look a little soft. This is the key to a chewy cookie!
9. Finally, let your gorgeous cookies cool on the baking sheets for 1 to 2 minutes before carefully transferring them to wire racks to cool completely. The residual heat on the baking sheet will continue to bake them slightly.

Substitutions & Additions

One of the best things about baking is making a recipe your own! Here are some ideas to switch things up:

• Different Candies: Not a fan of peanut butter candy? Swap them out for M&Ms, chopped up Snickers bars, or even white chocolate chunks for a different flavor profile. Speaking of fun candies, if you’re looking for another exciting project, you could even learn how to make Kool-Aid gummy treats for a burst of fruity flavor!
• Nuts for Crunch: Add ½ cup of chopped walnuts or pecans along with the chocolate chips for an extra textural element.
• Extracts: A touch of almond extract instead of vanilla can give these cookies a unique, rich flavor. Peppermint extract would be amazing for a holiday twist!
• Darker Chocolate: For an even more intense chocolate experience, use dark cocoa powder and dark chocolate chips.

Tips for Success

Want to ensure your cookies turn out perfectly every time? Keep these tips in mind!

• Don’t Overmix: Once you add the flour, mix until just combined. Overmixing develops the gluten, leading to tougher cookies.
• Chilling is Key: Don’t skip the chilling step! It helps the flavors meld, prevents the cookies from spreading too much, and gives them a wonderful chewy texture.
• Don’t Overbake: These cookies are best when they’re slightly underbaked in the center. They’ll continue to set up as they cool. Look for set edges and slightly soft centers.
• Parchment Paper: Always use parchment paper! It ensures easy removal, even baking, and super simple cleanup.
• Room Temperature Ingredients: Make sure your butter and eggs are at room temperature. This helps them cream together smoothly and creates a more uniform dough.

How to Store Perfect Double Chocolate Peanut Candy Cookies

Once you’ve devoured a few (or more!), here’s how to keep the rest fresh and delicious:

• Room Temperature: Store cooled cookies in an airtight container at room temperature for up to 3-4 days.
• Freezing Baked Cookies: For longer storage, you can freeze the baked and cooled cookies in an airtight container or freezer bag for up to 2-3 months. Thaw them at room temperature when you’re ready for a treat.
• Freezing Dough: You can also freeze portions of the raw cookie dough! Roll into balls, place on a baking sheet to freeze solid, then transfer to a freezer bag. Bake from frozen, adding a minute or two to the baking time.

FAQs

Got a few more questions? I’ve got answers!

Can I use all butter instead of butter and shortening?

You absolutely can! However, the shortening really helps create a tender, soft, and slightly lighter cookie. Using all butter might result in a slightly chewier, denser cookie that spreads a bit more. It’ll still be delicious, just a little different!

Why do I have to chill the cookie dough?

Chilling the dough is important for a few reasons. It solidifies the fats, which helps prevent the cookies from spreading too much in the oven. It also allows the flour to fully hydrate and the flavors to deepen, leading to a richer taste and better texture.

Can I make the dough ahead of time?

Yes, please do! You can make the dough and keep it covered in the refrigerator for up to 2-3 days before baking. It makes for an excellent make-ahead treat, ready whenever a cookie craving strikes!

My cookies are hard after cooling. What did I do wrong?

Most likely, your cookies were overbaked. Next time, try baking them for a minute or two less. They should still look slightly soft in the middle when you take them out of the oven. They will firm up as they cool!

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