In my opinion, the best cookies combine two essential ingredients: a great, satisfying taste and a hint of nostalgia.
I love these cookies in particular because they combine chopped semi-sweet chocolate with mini peanut butter candies. In a single bite, you’re met with the taste of hand chopped chocolate and a familiar candy that you’ve always enjoyed. Nostalgia.
Cookies always invoke thoughts of my childhood for me, especially when I see candy dotted through the dough. I’m instantly reminded of Christmas Eve and the careful placement of cookies and milk for Santa. I remember my Mom surprising my sister and I with delicious cookies, hot from the oven for no reason in particular. I think of Saturdays watching movies with my favorite peanut butter candies encased in a candy shell.
I’ve always equated baking cookies as a labor of love. My mother baked cookies the most around the winter holidays, and I, in turn, do the same. Before I made these cookies, my fiancé and I were at the grocery store, and I saw him eyeing the cookies. I smiled and said, “I’ll make some.” Sure, they may ultimately soothe the same craving, but the scarcely chipped cookies in the blue bag don’t compare to these babies.
This recipe is my adaptation of my Mom’s tried and true recipe for what I consider to be the best cookies to ever come from a piping hot oven.
In these cookies, instead of using semi-sweet chocolate chips, I used a bar of chocolate and, using a sharp knife, cut the chocolate into small chunks and shavings. I prefer this method because the morsels of chocolate tend to be larger, and the shavings of chocolate generated from the cutting allow small amounts of chocolate to be deposited throughout the dough. These are cookies that kids and adults will equally enjoy.
If you’re not a fan of the candy used in these cookies, I’ve found that chocolate candies work well, too. I’m also a big fan of candies with white chocolate in these cookies. As for the amount you add, consider how much candy shell you like in your cookie. For me, I love munching on the candy element of this cookie and added an ample amount of the miniature candy. If you prefer the taste to focus on the chunks of chocolate, dial back the amount.
Chocolate Chunk and Candy Cookies
Makes about 30 cookies
- 2 1/2 cups all-purpose flour
- 1 cup dark brown sugar, tightly packed
- 3/4 cup granulated sugar
- 1/2 teaspoon baking soda
- 1/2 cup butter-flavored shortening
- 1/2 cup butter, melted
- 2 large eggs
- 1 teaspoon vanilla paste
- 4 ounces semi-sweet chocolate, coarsely chopped
- 1 1/2 cups miniature peanut butter candy
- Preheat oven to 375 degrees.
- In your standing mixer, combine shortening and butter on a medium setting. Once combined, add sugars and baking soda and continue on same setting until well combined.
- Add eggs and vanilla paste to mixture and incorporate on a low setting. Then, remove mixing bowl from mixer.
- Using a mixing spoon, add flour 1/2 at a time until well blended. Be sure that all flour has been mixed into the dough. (It likes to hide at the bottom!)
- Add chopped chocolate and candy. Using the spoon or your hands, incorporate the candy into the dough and ensure that it was well mixed.
- Roll the dough into small balls around 1 to 1 1/2 inches in diameter and place on two parchment lined baking sheets.
- Bake for 10 minutes or until the edges of the cookies show light browning. Remove cookies from oven and transfer to a cooling rack. The cookies will be ready to devour within ten minutes.