Peanut Brittle Cookies

• 1/2 cup vegetable shortening (Crisco Golden)
• 1/2 cup light brown sugar (packed)
• 1/4 cup granulated sugar
• 1 tablespoon vanilla
• 1 egg
• 1 1/4 cups flour (Robin Hood All Purpose )
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2/3 lb peanut butter chips
• 1 cup Skor English toffee bit
• 3/4 cup unsalted peanuts

1. Preheat oven to 350u0b0F (180u0b0C). Line baking sheets with parchment paper.
2. In a large bowl, beat shortening with sugars and vanilla until creamy. Beat in egg. Add flour, baking soda and salt, mixing until incorporated. Stir in 1 cup (250 ml) Reese's peanut butter chipits, all toffee bits and all peanuts.
3. Drop mixture by rounded tablespoons (15 ml) onto prepared baking sheets, about 2" (5 cm) apart.
4. Bake each sheet in preheated oven 10 - 12 minutes or until deep golden brown and just set. Cool on sheet, 3 minutes. Remove to wire racks and cool completely. Melt remaining peanut butter chips in microwave on High (100%) about 45 seconds. Drizzle over cooled cookies.

vegetable shortening, light brown sugar, sugar, vanilla, egg, flour, baking soda, salt, peanut butter, toffee, unsalted peanuts

Taken from www.food.com/recipe/peanut-brittle-cookies-446661 (may not work)