1 cup crushed homemade or store-bought peanut brittle
1/2 cup butter-flavor solid vegetable shortening
1/2 cup granulated sugar
1/2 cup firmly packed light brown sugar
1/2 cup creamy peanut butter
1 tablespoon milk
1 egg
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1 to 1 1/4 cups peanut butter chips

Preheat oven to 375 degrees F.

Combine shortening, granulated sugar, brown sugar, peanut butter and milk in large bowl. Beat at medium speed until blended. Beat in egg.

Combine flour, baking soda, baking powder and salt. Add gradually at low speed. Chill dough about 1 hour.

Shape dough into 1 1/4-inch balls. Place balls 3 1/2 inches apart on ungreased baking sheet. Flatten to 3-inch circles using the bottom of glass that has been dipped into sugar. Bake for 8 to 10 minutes or until brown. Cool 2 minutes, then remove to rack and cool completely.

For frosting, melt peanut butter chips in double boiler. Frost half of each cookie, then sprinkle with crushed peanut brittle.

Makes 3 to 3 1/2 dozen cookies.