Simply
melt semisweet chocolate chips and pour into a greased jelly roll pan.
Spoon on creamy peanut butter and use a toothpick to swirl it in.
Refrigerate for 1 hour then break into bits!
Several
years ago Martha Stewart's December issues had variation on one dough
that made a million (my exaggeration) different cookies: variations of
spritz, sugar, refrigerator, thumbprints, etc. I think this is about
the third year that I used it as the basis of my Christmas cookies.