Preheat oven to 325 degrees

Using a mixer on medium speed, cream the butter and the peanut butter together until smooth. Add vanilla and beat in.

Whisk the dry ingredients together and add to the butter/peanut butter mixture.

On low, mix until the dough comes together.

Mix in the chocolate chips, and turn the dough out onto your worktop and roll out approximately 1/3 inch thick.

Take your cookie cutter and cut shapes, lay on baking sheets and refrigerate. (I didn't have to use flour when I rolled the cookies out and don't overwork the dough).

Or if you would rather slice and bake, you can roll the dough up in parchment paper, smoothing the shape as you go to make a log.

Twist the ends securely and refrigerate for at least a couple of hours.

Slice the log into slices with a sharp knife about 1/3 inch.

If a slice crumbles just push the dough back together.

Bake on a parchment or silpat lined baking sheet about 12-14 minutes.

The cookies will not be browned, and they may look undone, but don't over bake.

Let the cookies cool for 5 minutes before transferring to a rack.

Store in airtight container.