In a large bowl, add sugar, brown sugar, peanut butter, shortening, butter & egg. Mix together until well combined I used the paddle attachment on my Kitchenaid Mixer, but you can mix it by hand too. Once that concoction is well incorporated, stir in the rest of the ingredients. Just a helpful hint: If you're using the mixer, add the flour a little at a time so you don't end up with a dusty, floury mess on your hands!

Cover the bowl with plastic wrap and put it into the refrigerator for 90 minutes to chill.

Preheat the oven to 375 degrees.

Form the chilled dough into 1" balls, using about 1 heaping tablespoon of dough per ball. Place the balls about 2 inches apart on an ungreased cookie sheet.

Dip a fork in a small bowl of sugar and press the fork into the top of each cookie, forming a crosshatch. (It's like a cookie hashtag!)

Bake for about 12 minutes or until the tops of the cookies are golden brown. Cool on a rack.