Yield: 1 Servings
Measure | Ingredient |
---|---|
1 cup | Butter; softened |
1 cup | Packed brown sugar |
1 cup | Smooth peanut butter |
1 \N | Egg |
1 teaspoon | Vanilla |
2 cups | Flour |
1 teaspoon | Baking soda |
½ teaspoon | Salt |
6 ounces | Semi sweet chocolate chips |
1 teaspoon | Butter |
FILLING
1. In a large bowl beat butter until fluffy; gradually beat in sugar until light and fluffy.
2. Beat in peanut butter, egg and vanilla until smooth.
3. Combine flour, baking soda and salt; gradually mix half into peanut butter mixture.
4. Using hands mix in remaining flour mixture to form a stiff dough; refrigerate for 45 minutes.
5. Meanwhile prepare the filling. Melt chocolate with butter in a bowl over hot (not boiling) water. Let cool.
6. Divide chilled dough in half. On a lightly floured surface roll each half into 10 X 8 inch rectangle.
7. Spread each recatangle with half the chocolate mixture.
8. Starting from long side roll up each rectangle jelly roll style to form 2 long rolls. Wrap separately seam side down in plastic wrap.
9. Chill until firm or up to 12 hours.
10. Using a sharp knife, cut into ¼ inch slices. Place 1½ inches apart on a lightly greased baking sheet.
11. Bake at 375 degrees for 10-12 minutes of until lightly browned.
Transfer to wire rack to cool.
Notes: Can be stored in an airtight container for up to 1 week. Per Cookie: 120 calories, 8g fat, 2g protein Recipe by: Canadian Living - July 1995 Posted to recipelu-digest by RecipeLu <recipelu@...> on Feb 19, 1998