1 cup peanut butter
1/2 cup butter or margarine
1/2 cup shortening
1 1/2 cups granulated sugar
1/2 cup packed brown sugar
1 1/2 teaspoons baking soda
1 teaspoon vanilla extract
2 1/4 cups all-purpose flour
40 wooden sticks
40 miniature-size (about 1-inch square) chocolate-
coated, caramel-topped nougat candy bars
(with or without peanuts) or 20 fun-size
candy bars (about 2x1" rectangles), halved crosswise
Optional: small multicolor decorative candies, chopped
nuts, and/or colored sugar
Optional melted chocolate or frosting
Beat peanut butter, margarine or butter, and shortening in a large mixing bowl with an electric mixer on medium to high speed for 30 seconds. Add granulated sugar, brown sugar, and baking soda; beat until combined. Beat in eggs and vanilla extract until combined. Beat in as much of the flour as you can with the mixer on medium speed, scraping sides of bowl occasionally. Stir in any remaining flour with a wooden spoon.
Insert a wooden stick into each candy bar piece. Form about 2 tablespoons dough into a ball shape around each candy bar piece, making sure the candy is completely covered. If desired, roll ball in decorative candies, nuts, or colored sugar, gently pushing candies or nuts into dough. Place cookies 2 1/2 inches apart on an ungreased cookie sheet. Bake at 325 degrees F for 15 to 20 minutes or until golden and set. Cool on cookie sheet for 5 minutes. Remove from cookie sheet and cool completely on rack. If desired, drizzle or frost the cookies with melted chocolate or frosting.
Makes about 40.