1/2 c. white sugar
1/2 c. brown sugar
1/2 c. butter, softened
1/2 c. peanut butter, creamy
1 egg
1 tsp. vanilla
1 1/4 c. flour, approximately
1 tsp. baking powder

FOR CHOCOLATE PART:

1 (6 oz.) pkg. chocolate chips
1/4 c. creamy peanut butter

FOR CHOCOLATE PART: Melt chocolate chips, (preferably in microwave over low heat, but may melt in pan placed in another pan of very hot water). When melted stir in peanut butter and mix; set aside.

FOR COOKIES: Mix sugars, softened butter and peanut butter until well blended. Beat in egg and vanilla. Add flour and baking powder and mix to soft dough that can be rolled out. On humid day or with some flours, a little more or less may be needed, but you should be able to roll out the dough on floured wax paper, to 1/4 inch thickness. Spread rolled-out dough with melted chips and roll up. It is easiest to let the roll chill awhile in refrigerator, but cookies may be sliced at once if necessary. Slice about 1/4 inch thick and bake at 350 degrees for 8 to 10 minutes, or until slightly brown. Do not overbake, for soft cookies. Peanut butter mixed into melted chips helps keep chocolate soft enough to slice better. Chunky type may be used if you prefer the chunks of nuts in the cookies.