Source: The Love Of Baking (Robin Hood)

Prep Time: 10 min
Bake Time: 12 min per sheet
Makes: 44 cookies
Freezes: Excellent

1/2 cup Crisco Golden shortening
1/2 cup light brown sugar, packed
1/4 cup granulated sugar
1 tbsp. vanilla extract
1 egg
1 1/4 cups Robin Hood all purpose flour
1/2 tsp. baking soda
1/2 tsp. salt
1 pkg. (300g) Chipits Reese peanut butter chips, divided
1 cup Chipits Skor toffee bits
3/4 cup unsalted peanuts

Preheat oven to 350F. Line baking sheets with parchment paper.
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 of the peanut butter chips, all toffee bits, and all peanuts.
Drop mixture by rounded tablespoonfuls onto prepared baking sheets, about 2" apart.
Bake each sheet in preheated oven for 10 to 12 minutes or until deep golden brown and just set. Cool on sheet, 3 minutes. Remove to wire racks to cool completely. Melt remaining peanut butter chips in microwave on high for about 45 seconds. Drizzle over cooled cookies.