In 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 stiff dough; refrigerate for 45 minutes.

Filling: Meanwhile, melt chocolate with butter in bowl over hot (not boiling) water. Let cool.

Divide dough in half. On lightly floured surface, roll each half into 10x8-inch rectangle. Spread each rectangle with half of the chocolate mixture.

Starting from the long side, roll up each rectangle jelly-roll style to form 2 long rolls. Wrap separately, seam side down, in plastic wrap. Refrigerate until firm, at least 8 hours or up to 12 hours.

Using sharp knife, cut into 1/4-inch thick slices. Place 1-1/2 inch apart on lightly greased baking sheets. Bake in 375F 190 °C oven for 10-12 minutes or until lightly browned.

Transfer to rack; let cool. (Can be stored in airtight container for up to 1 week.)

Thomas, Brampton, Ontario, Canada

Per Cookie: about 120 calories, 2 g protein, 8 g fat, 12 g carbohydrate [-=Pam=-] PA_Meadows@msn. Com