1 1/2 c. all-purpose flour
1 tsp. baking soda
1/4 tsp. salt
1 stick (1/2 c.) butter, room temperature
1/2 c. firmly packed brown sugar
3/4 c. sugar
1 egg
1/2 tsp. vanilla extract
1/2 c. smooth peanut butter
1 oz. unsweetened chocolate, melted
1 (6 oz.) pkg. semi-sweet chocolate chips

Heat oven to 375 degrees. Sift flour, baking soda and salt together for more thorough mixing. Using electric mixer, cream butter in large bowl until light and fluffy. Add both sugars and beat until fluffy. Mix in egg and vanilla; then peanut butter and melted chocolate. Mix in dry ingredients, then chocolate chips. Form dough into 1 inch balls.

Arrange on ungreased baking sheet, 1 1/2 inches apart. Flatten to 1/2 inch thickness with back of a fork in cross hatch pattern. Bake until cookies are just firm around edges and bottoms are brown, about 12 minutes. Cool on rack. Store in airtight container. Yield about 3 1/2 dozen cookies.