|Butter/Margarine||1⁄2 Pound, softened (1/2 Cup)|
|Creamy peanut butter||1⁄2 Cup (8 tbs)|
|Firmly packed brown sugar||1⁄2 Cup (8 tbs)|
|Granulated sugar||1⁄2 Cup (8 tbs)|
|All purpose flour||1 1⁄4 Cup (20 tbs)|
|Baking soda||1⁄2 Teaspoon|
|Ground cinnamon||1⁄2 Teaspoon|
|Semisweet chocolate chips||6 Ounce (1 Package)|
In large bowl of an electric mixer, beat butter, peanut butter, granulated sugar, and brown sugar until creamy; beat in egg.
In another bowl, stir together flour, baking soda, salt, and cinnamon; gradually add to butter mixture, blending thoroughly.
Cover tightly with plastic wrap and refrigerate until firm (about 2 hours).
In top of a double boiler over simmering water or in a small pan over lowest possible heat, melt chocolate chips, stirring constantly.
Let cool slightly.
On wax paper, pat chilled dough out into a 12-inch square.
Spread chocolate evenly over dough to within 1/2 inch of edges.
Roll up jelly roll style; then cut in half crosswise.
Wrap each roll in wax paper and refrigerate until firm (at least 2 hours) or for up to 3 days.
Remove one roll from refrigerator.
Unwrap; using a sharp knife, cut into 1/4 -inch-thick slices.
Place slices about 1 inch apart on ungreased baking sheets.
Bake in a 375Â° oven for about 10 minutes or until lightly browned.
Let cool on baking sheets for 2 to 3 minutes, then transfer to racks and let cool completely.
Repeat with second roll of dough.