Preheat oven 350 degrees F.

In a stand mixer with the paddle attachment, place shortening, both sugars and salt and blend until creamy and smooth, at least two minutes.

Add vanilla and eggs and blend to combine, scraping bowl as needed.

In a separate bowl, sift flour, cocoa powder, baking powder and baking soda.

With mixer on low, alternate flour mixture and milk until combined. Do not over mix.

In the same bowl you had the flour in, toss the Cocoa Krispies, peanuts, chocolate chips and coconut and add to the cookie dough by using a wooden spoon and mixing by hand to combine.

Line 5 cookie sheets with parchment paper (hint… spray a little pan spray first to make parchment stick and not slide).

Using a one-ounce scoop, scoop out 12 per pan and using wet fingers, press each down to ¾” high.

Bake in center of oven for 10 minutes. If baking two cookie sheets at once, rotate half way through and bake up to two more minutes.