Nickey's Peanut Butter Cookie

• 2 cups flour
• 2 teaspoons baking soda
• 12 teaspoon sea salt
• 12 cup Crisco shortening
• 12 cup unsalted butter
• 1 cup creamy peanut butter (Peter Pan)
• 34 cup brown sugar
• 34 cup white sugar
• 2 large eggs
• 2 teaspoons pure vanilla extract
• 4 ounces ghirardelli chocolate bars
• 34 cup peanut butter, pieces (Reeses)
• 34 cup macadamia nuts, chopped

1. Preheat oven to 350 degrees.
2. Combine flour, salt and baking soda.
3. Set aside.
4. Using a sharp knife, finely slice/sliver the chocolate bar.
5. Set aside.
6. In a separate bowl, cream together the shortening, butter, and peanut butter.
7. Add sugars then eggs and vanilla.
8. Add dry ingredients gradually to wet ingredients until blended.
9. Fold in chocolate, Reeses Pieces, and nuts.
10. Drop walnut size balls 2-inches apart on a cookie sheet.
11. I roll mine a little between my hands.
12. (They are more fragile when I don't).
13. Bake at 350 degrees for 12 minutes.
14. Let cool for 5 minutes before transferring to cooling rack.

flour, baking soda, salt, shortening, unsalted butter, peanut butter, brown sugar, white sugar, eggs, vanilla, chocolate bars, peanut butter, nuts

Taken from www.food.com/recipe/nickeys-peanut-butter-cookie-484789 (may not work)