Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.

In a large mixing bowl, cream ½ cup of softened butter, ½ cup of shortening, 1 cup of brown sugar and ½ cup of white sugar at medium speed for 2-3 minutes.

Beat in 3 eggs, one at a time, followed by 2 teaspoons of vanilla extract and mix for another minute.

In a separate bowl, whisk together 3 cups of flour, 2 teaspoons of cornstarch, 1 teaspoon of baking soda, and ½ teaspoon of salt.

Gradually add the dry ingredients to the wet mixture, mixing just until combined.

Fold in 1½ cups of mini chocolate chips and 1½ cups of semi-sweet chocolate chips.

Using a cookie scoop, place rounded dough balls onto your prepared baking sheets, leaving about 2 inches of space between them.

Press one Reese’s cup into the center of each dough ball, ensuring to embed it without flattening the dough.

Bake for 10-12 minutes until the edges are golden brown and the centers are soft.

Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack.