Whoa… it’s two cookies! But it’s ONE cookie! This side’s peanut butter - with M&M’s! Look, all the colors! And this side’s chocolate - with Reese’s Pieces! That’s like… double candy! They’re stuck together! Like best friends! Or like E.T. and Elliott! Mmm! It’s all gooey and melty and crunchy at the same time! The peanut butter part’s all soft and sweet, and the chocolate part’s all rich and…mmm…chocolatey! It’s like they’re talking to each other in your mouth! I’m not sharing this. Not even with my brother…Okay maybe with E.T.

Asogians Cookies

Ingredients

Peanut Butter Cookie

3/4 cup Creamy Peanut Butter
1/2 cup Vegetable Shortening
1 1/4 cups firmly packed brown sugar
3 tablespoons milk
1 tablespoon vanilla extract
1 large egg
1 3/4 cups Flour
3/4 teaspoon baking soda
3/4 teaspoon salt
1 cups m&ms

Chocolate Cookie

1/2 cup Vegetable Shortening
1 tbs butter
1 1/4 cups sugar
3 tablespoons milk
1 tablespoon vanilla extract
1 large egg
1 3/4 cups flour
1/2 cup cocoa powder
1 tsp espresso powder
3/4 teaspoon baking soda
3/4 teaspoon salt
1 cups recess pieces

Directions

Preheat oven to 375 degrees F. Combine peanut butter, shortening, brown sugar, milk and vanilla in large bowl. Beat at medium speed of electric mixer until well blended. Add egg. Beat just until blended. In a separate bowl, combine flour, baking soda and salt. Add to creamed mixture at low speed. Mix just until blended. Fold m&ms into the mixture. Cover batter with plastic wrap.
Combine shortening, butter, sugar, milk and vanilla in large bowl. Beat at medium speed of electric mixer until well blended. Add egg. Beat just until blended. In a separate bowl, combine flour, cocoa powder, espresso powder, baking soda and salt. Add to creamed mixture at low speed. Mix just until blended. Fold recess pieces into the mixture.
Take one tbs of the peanut butter batter and one tbs of the chocolate batter and gently roll them together into a ball. Place the ball of dough on a cookie sheet so half the peanut butter dough is visible and half of the chocolate dough is visible. Flatten the ball into a 1/4 inch disc.
Bake for 10 to 12 minutes, or until set and just beginning to brown. Cool 2 minutes on baking sheet. Remove cookies to cooling racks.
Serve.