Perfect Double Chocolate Peanut Candy Cookies

Recipe View Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper. (5 minutes)

Recipe View In a large bowl, cream together the softened butter and vegetable shortening with an electric mixer until light and fluffy. (3 minutes). Gradually beat in the granulated sugar and brown sugar until well combined and creamy. (2 minutes). Beat in the vanilla extract and eggs, one at a time, until fully incorporated. (2 minutes). Gradually add the cocoa powder, mixing until the batter is evenly colored and smooth. (2 minutes)

Recipe View In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. (1 minute). Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix. (3 minutes). Stir in the semi-sweet chocolate chips and 3/4 cup of the candy-coated peanut butter pieces. (2 minutes). Reserve the remaining peanut butter pieces for topping.

Recipe View Cover the bowl with plastic wrap and refrigerate the cookie dough until well chilled, at least 45 minutes. (45 minutes)

Recipe View Once chilled, drop the cookie dough by rounded tablespoons onto the prepared baking sheets, leaving some space between each cookie. (10 minutes). Gently press a few of the reserved candy-coated peanut butter pieces into the top of each cookie before baking.

Recipe View Bake in the preheated oven for 8 to 9 minutes, or until the edges are set and the centers are still slightly soft. (9 minutes)

Recipe View Remove from the oven and let the cookies cool on the baking sheets for 1 to 2 minutes before transferring them to wire racks to cool completely. (2 minutes)