Total Calories: 548
Yield: 4 dozen
Blend butter and shortening with mixer for 30 seconds, then add sugars, baking soda, and salt. Mix until combined, scraping side of bowl occasionally. Mix in eggs and vanilla. Stir in flour by hand until combined, then stir in chocolate pieces and peanuts. Drop dough by rounded teaspoons 2 inches apart onto ungreased cookie sheet. Flatten slightly with fork, making criss-cross patterns. Sprinkle 1/2 teaspoon brickle bits over each cookie. Bake at 350° for about 10 minutes or until centers appear set.
Fun Fact: Try using a potato masher to imprint the top of the cookies instead of a fork—but don’t mash too hard. Dip masher in water from time to time to keep from sticking.
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