Chocolate Peanut Butter Swirl Cookies

3/4 cup sugar
3/4 cup packed brown sugar
3/4 cup shortening
2 teaspoons vanilla
2 eggs
2 cups flour
3/4 teaspoon baking soda
1/2 teaspoon salt
2 ounces semisweet chocolate -- melted and cooled
1 10 oz pkg peanut butter chips
1/2 cup peanut butter

Preheat oven to 350 degrees.

Beat sugars, shortening, vanilla and eggs in large bowl with electric mixer on medium speed. Stir in flour, baking soda and salt. Divide dough in half. Mix chocolate into one half of dough. Mix peanut butter chips and peanut butter into remaining half of dough. Place both halves of dough in a bowl; cut through doughs with a knife for a marbled effect.

Press level 1/4 cupfuls of dough into 2 1/2 to 3-inches deep open heart shaped cookie cutter. Flatten dough to fill cookie cutter. Place on ungreased cookie sheet about 2-inches apart; remove cookie cutter and repeat with remaining dough. Or else, drop dough by level 1/4 cupfuls.

Bake 10-14 minutes or until edges are light brown. Cool 3-4 minutes; carefully remove from cookie sheet to wire rack. Cool completely.

Drizzle with melted chocolate if desired.

Source: Gold Medal Flour, Holiday Cookies