2 cups sifted all-purpose flour

1 tsp. baking soda

1/2 tsp. salt

1 cup light brown sugar

1 cup (chunk style) Peanut butter

1 egg

1 tsp. vanilla

Filling:

1 pkg. semi-sweet chocolate chips

1 tsp. margarine or butter

Sift flour with baking soda and salt. Set aside.

In a large bowl, beat butter til light. Gradually beat in sugar till light and fluffy. Add peanut butter, egg and vanilla; beat until smooth.

At a low speed, gradually add flour mixture. Mix the rest in with your hands. Chill for 30 minutes.

Make filling in the meantime. Melt chocolate over boiling water. Stir in butter, cool completely.

Divide dough in half. On a lightly floured surface, roll each into an 8×10″ rectangle.

Use chocolate mixture on each half.

From the long side, roll each tightly. Jelly Roll fashion and seal.

Wrap separately seam side down in foil. Refrigerate for 8 hours or over night before slicing and baking.

Dough may be kept for up to 10 days.

Preheat oven to 375* and use a lightly greased sheet. Place 2 1/2 inches apart.

Bake for 6 -8  minutes or until slightly browned.

-Sylvia Coleman