| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Eggs | Canadian | Peanut, Butter, Cookies | 1 | Servings |
INGREDIENTS
| 1 | c | Butter; softened |
| 1 | c | Packed brown sugar |
| 1 | c | Smooth peanut butter |
| 1 | Egg | |
| 1 | ts | Vanilla |
| 2 | c | Flour |
| 1 | ts | Baking soda |
| 1/2 | ts | Salt |
| 6 | oz | Semi sweet chocolate chips |
| 1 | ts | Butter |
INSTRUCTIONS
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 1/4 inch slices. Place 1 1/2 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@geocities.com> on Feb 19, 1998
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