Perfect Double Chocolate Peanut Candy Cookies

Perfect Double Chocolate Peanut Candy Cookies

kes6833 0

"Quite possibly the world's most perfect combination of chocolate and peanut butter. These are amazing."

Ingredients 1 h 25 m {{adjustedServings}} servings 121 cals

Serving size has been adjusted!

Original recipe yields 48 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 121 kcal
  • 6%
  • Fat:
  • 6.4 g
  • 10%
  • Carbs:
  • 15.5g
  • 5%
  • Protein:
  • 1.8 g
  • 4%
  • Cholesterol:
  • 13 mg
  • 4%
  • Sodium:
  • 65 mg
  • 3%

Based on a 2,000 calorie diet

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  • Prep

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  1. Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
  2. In a large bowl, beat the butter and shortening together with an electric mixer until well combined. Beat in the white and brown sugar until the mixture is creamy, then beat the vanilla extract and eggs, followed by the cocoa powder. Beat until the mixture is even in color. In another bowl, whisk together the flour, baking soda, and salt; stir the flour mixture into the cocoa mixture until the dough is thoroughly mixed. Stir in the chocolate chips and 3/4 cup of peanut butter candies. Reserve the rest of the candy pieces.
  3. Cover the bowl with plastic wrap, and refrigerate the cookie dough until chilled, at least 45 minutes. Drop dough by tablespoon onto the prepared baking sheets. Gently press a few more candy pieces into the top of each cookie.
  4. Bake in the preheated oven 8 to 9 minutes; cool on baking sheets for 1 to 2 minutes before finishing cooling on racks.
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Reviews 27

  1. 37 Ratings


This cookie really is perfect! I followed the recipe exactly, although I doubled it, because I tend to get fewer cookies out of a recipe than the yield says. This recipe is right on, I got 8 dozen out of a double recipe, and I like bigger cookies! The are very soft cookies, and the few that didn't get eating quickly lasted well. The dough is very thick, but produces excellent cookies that have a similar taste to a brownie (only better!!) Next time I plan to replace the reese's pieces with pieces of chopped up Ande's mints!! I can't wait!!


Shortening in cookies always scares me, but I really liked it in this combination. I used 1 c of white sugar and a T more of brown to help with the sweetness others said it missed. I also increased the salt to 3/4 tsp. I skipped the refigeration step, slightly pressing them down, and just put them straight in the oven for closer to 11-12 min. These were great! I found the mini-Reese's pieces at the store and this was the perfect recipe to use them in! Just be careful not to cook them too long, the pieces will start to crack!


wonderful and chocolate. easy to make also. i followed the recipe with the exception of the cocoa powder i had said it was dark cocoa powder. it was really good.