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1
In a large bowl, beat butter until fluffy; gradually beat in sugar until light and fluffy.
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2
Add peanut butter, egg and vanilla and beat until smooth.
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3
In another bowl, combine flour, baking soda and salt; gradually mix
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4
or stir half of flour mixture into the peanut butter mixture.
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5
Using your hands, mix in remaining flour mixture to form a stiff dough.
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6
Refrigerate for 45 minutes.
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7
Filling:.
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8
While dough is chilling, melt chocolate with butter in a bowl over HOT water (not boiling).
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9
Let cool.
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10
Take chilled dough and divide in half.
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11
On lightly floured surface, roll each half into a 10-in.
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12
x 8-in.
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13
rectangle.
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14
Spread each rectangle with half of the melted chocolate mixture.
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15
Starting from the long side, roll up each rectangle jelly-roll style to form 2 long rolls.
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16
Wrap separately in plastic wrap.
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17
Refrigerate until firm at least 8 hours or up to 12 hours.
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18
Using a sharp knife, cut into 1/4-in.
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19
slices.
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20
Place 1 1/2-in.
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21
apart on lightly greased baking sheets.
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22
Be sure to rotate sheets and turn from back to front halfway through baking as this ensures a better baked cookie.
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23
Bake in a preheated 375 degree oven for 10-12 minutes or until lightly browned.
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24
Transfer to wire racks and cool.
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25
This cookie can be stored in an airtight tin for up to 1 week.
