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1/2 cup (1 stick) sweet butter, softened (do not substitute)
1 cup granulated sugar
1/2 cup peanut butter
1 large egg
2 tablespoons milk
1 1/4 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
6 ounces semi-sweet chocolate chips
Preheat oven to 375 degrees F.
Cream butter and sugar until well blended. Beat in peanut butter, egg and milk mixing well. Set aside.Sift together flour, salt and baking soda into a bowl. Stir flour mixture into butter mixture, mixing well. Chill several hours.
Place dough on floured wax paper and roll into a 15 x 8 x 4-inch rectangle.Melt chocolate in top of a double boiler. Cool slightly (the chocolate should not be so hot that it melts the dough, nor should it be so cold that it will not spread).Spread chocolate on dough mixture. Using wax paper to help, roll dough up jellyroll style. Place a baking sheet under roll to help transfer it to refrigerator. Chill 8 hours or overnight.
Slice roll into 1/4-inch slices with a very sharp knife. Bake 8 minutes on an ungreased baking sheet. Remove from oven and cool slightly before removing from baking sheet. Cool on wire racks.
1 cup granulated sugar
1/2 cup peanut butter
1 large egg
2 tablespoons milk
1 1/4 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
6 ounces semi-sweet chocolate chips
Preheat oven to 375 degrees F.
Cream butter and sugar until well blended. Beat in peanut butter, egg and milk mixing well. Set aside.Sift together flour, salt and baking soda into a bowl. Stir flour mixture into butter mixture, mixing well. Chill several hours.
Place dough on floured wax paper and roll into a 15 x 8 x 4-inch rectangle.Melt chocolate in top of a double boiler. Cool slightly (the chocolate should not be so hot that it melts the dough, nor should it be so cold that it will not spread).Spread chocolate on dough mixture. Using wax paper to help, roll dough up jellyroll style. Place a baking sheet under roll to help transfer it to refrigerator. Chill 8 hours or overnight.
Slice roll into 1/4-inch slices with a very sharp knife. Bake 8 minutes on an ungreased baking sheet. Remove from oven and cool slightly before removing from baking sheet. Cool on wire racks.
