In large bowl cream brown sugar, sugar, margarine and shortening until light and fluffy.
Blend in vanilla and egg.
Stir in flour, baking soda and salt (is using) and mix well.
Divide dough into 3 parts. Place in small bowls. (Note - I make two of the parts a little bit larger than one as you will be adding 1/4 cup peanut butter to it and there always seems to be more of that mixture left at the end otherwise).
Add chocolate chips it one part, peanut butter to second (smaller portion) and melted chocolate to the third.
Refrigerate dough for about 30 minutes for easier handling.
Shape approximately 1 tsp of each dough into a ball. To form each cookie place one of each flavour balls cloverleaf style onto an ungreased baking sheet. Bake for 10 to 12 minutes until set. Let cool for a few minutes before carefully removing from cookie sheets. This is important as these cookies can be fragile at first.