3/4 c. brown sugar
1/2 c. sugar
1/2 c. soft butter
1/2 c. shortening
1 1/2 tsp. vanilla
1 egg
1 3/4 c. flour
1 tsp. baking soda
1/2 tsp. salt
1/2 c. miniature chocolate chips
1/4 c. chunky peanut butter
1 oz. (1 sq.) unsweetened chocolate, melted, cooled

Heat oven to 375 degrees. In large bowl cream brown sugar, sugar, butter and shortening until light and fluffy. Blend in vanilla and egg. Lightly spoon flour into measuring cup; level off. Stir in flour, baking soda and salt. Mix well.

Divide dough into three parts, place in small bowls. Add chocolate chips to first part, peanut butter to second and chocolate to third; blend well. Refrigerate dough about 1/2 hour for easier handling.

Shape 1/2 teaspoon of each dough into ball. To form each cookie, place 1 of each flavor balls cloverleaf-style on ungreased cookie sheets. Bake at 375 degrees for 10-12 minutes. Let cool 1 minute before carefully removing from cookie sheets. (3 1/2 dozen).