1 cup butter
1 cup light brown sugar
1 cup creamy peanut butter
1 egg
1 teaspoon vanilla
2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 ounce finely chopped semi-sweet chocolate
1 ounce finely chopped unsweetened chocolate

In mixing bowl, cream butter and sugar until light and fluffy. Beat in peanut butter, egg and vanilla. Thoroughly blend flour, baking soda and salt. Gradually add to creamed mixture. Fold in chocolate. Refrigerate dough 1 hour or until firm.

Shape into 3/4″ balls; place on cookie sheets, 3 inches apart. With the bottom of a glass, press each ball into a cookie 1-1/2 inches in diameter. Bake at 350 for 15-18 minutes, or until cookies are lightly browned around the edges. Makes about 40 cookies.