2 c. sifted flour
1 tsp. baking soda
1/2 tsp. salt
1 c. butter
1 c. packed brown sugar
1 c. peanut butter
1 egg
1 tsp. vanilla

FILLING:

1 c. chocolate chips
1 tsp. butter

Sift together flour, soda and salt; set aside.

Cream butter and sugar until light and fluffy. Add peanut butter, egg and vanilla; beat until smooth.

Gradually add dry ingredients to make a stiff dough. Refrigerate 30 minutes.

Meanwhile make filling: Melt chocolate chips over hot water, add butter, cool.

Divide dough in half, roll out each half on a lightly floured surface to an 8x10 inch rectangle. Spread with cooled chocolate and roll up each from the long side jelly roll fashion. Wrap each roll in plastic wrap and refrigerate until firm, about 8 hours or overnight. (Rolls may be stored in the refrigerator 7-10 days.)

Preheat oven to 375 degrees, lightly grease cookie sheets. With a sharp knife cut roll into 1/8 inch slices, place slices on sheet 1 1/2 inches apart. Bake 6-8 minutes or until lightly browned. Remove from sheet and cool on racks. Makes about 9 dozen.