Peanut Chocolate Slice & Bake Cookies

In a bowl, beat together the peanut butter, sugar and butter until light and creamy. Gradually beat in the eggs. Stir in the chocolate chips then sift the flour over the top and mix to form a softish dough.

Divide into four equal portions and form each into a log shape about 16cm (6¼in) long. Chill for 1 hour to firm up. Using a knife, make 14 shallow indents in each log at regular intervals – this will make them easier to cut once frozen. Wrap in greaseproof paper and freeze for at least 4 hours until solid.

Preheat the oven to 200°C/180°fan/Gas 6. Line a large baking tray with baking paper. Slice a roll of frozen dough using the pre-marked indents and arrange on the baking tray, spaced a little apart. Bake for about 12 minutes until lightly golden and crisp. Transfer to a wire rack to cool completely.