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Peanut Butter Pinwheel Cookies

1 cup butter, softened
1 cup packed brown sugar
1 cup smooth peanut butter
1 egg
1 teaspoon vanilla
2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt

6 ounces semi sweet chocolate chips
1 teaspoon butter

In a large bowl beat butter until fluffy; gradually beat in sugar
until light and fluffy. Beat in peanut butter, egg and vanilla
until smooth. Combine flour, baking soda and salt; gradually mix
half into peanut butter mixture. Using hands mix in remaining flour
mixture to form a stiff dough; refrigerate for 45 minutes. Meanwhile
prepare the filling. Melt chocolate with butter in a bowl over hot
(not boiling) water. Let cool. Divide chilled dough in half. On a
lightly floured surface roll each half into 10 X 8 inch rectangle.
Spread each rectangle with half the chocolate mixture. Starting
from long side roll up each rectangle jelly roll style to form 2
long rolls. Wrap separately seam side down in plastic wrap. Chill
until firm or up to 12 hours. Using a sharp knife, cut into 1/4
inch slices. Place 1 1/2 inches apart on a lightly greased baking
sheet. Bake at 375 degrees for 10-12 minutes of until lightly
browned. Transfer to wire rack to cool.

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