These cookies are easy to make and the dough can keep in the fridge for 3-4 days. It also freezes well too, and you can cut and bake them straight from the freezer. The mixture makes about 24 cookies so there is plenty to go around. I prefer to make my own peanut butter for these which is easier than you think and I've included the recipe for you as well. 

120g unsalted butter softened
120g caster sugar
1 egg
210g plain flour
50g chocolate chips 
100g peanut butter (see below for the recipe)

Peanut butter
100g roasted peanuts
2g maldon sea salt

Place the peanuts and the salt into a food processor and continue to pulse until such time as the peanuts break down and start to form a paste

To make the cookies
In a mixing bowl cream together the butter and the sugar
Add the peanut butter and mix through
Add the egg and mix well
Fold in the flour and mix until you get a stiff dough
Roll into a sausage shape and place in the fridge to firm up for a minimum of 3 hours
Slice the dough into 1cm thick disks
Place on a non stick baking sheet and press the choc chips into each cookie
Bake in the oven at 190C (fan) 200C (normal) for 12 minutes or until golden brown
If cooking from frozen cook for 16 minutes
The cookies will be a little soft when they come out of the oven, they will harden up as they cool