1 stick unsalted butter, room temperature
1 cup sugar
1/2 cup peanut butter
1 large egg
2 tbsp milk
1 1/4 cups all-purpose flour
1/2 tsp salt
1/2 tsp baking soda
6-oz semi-sweet chocolate chips
In a large bowl, cream together the butter and sugar. Beat the peanut butter, egg, and milk into the butter mixture; set aside.
Sift the flour, salt, and baking soda into a separate bowl. Stir flour mixture gradually into the creamed mixture; combine well. Chill for several hours.
Place chilled dough on floured wax paper and toll into 15 x 8 x 4-inch rectangle. Melt chocolate chips in top of a double boiler. Cool chocolate slightly so that it is not hot enough to melt the dough. Spread chocolate over the dough. Using the wax paper to help, roll rectangle up jellyroll style. Place a baking sheet under the dough and carry it to the refrigerator. Chill 8 hours or overnight.
Preheat oven to 375 degrees. Slice chilled roll into 1/4-inch slices using a very sharp knife. Place slices on an ungreased baking sheet and bake at 375 degrees for about 8 minutes. Cool slightly before removing from pan. Cool completely on wire racks.
Yield: 3 to 4 dozen cookies.