Peanut Butter Pinwheel Cookies

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 10- x 8-inch (25 x 20 cm) rectangle. Spread each rectangle with half of 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. Refrigerate until firm, at least 8 hours or up to 12 hours.

Using sharp knife, cut into 1/4-inch (5 mm) thick slices. Place 1-1/2 inches (4 cm) apart on lightly greased baking sheets. Bake in 375°F (190°C) oven for 10 to 12 minutes or until lightly browned. Transfer to rack; let cool. (Can be stored in airtight container for up to 1 week)

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