Directions (continued)

• light and fluffy, about 4 minutes. Beat in egg. Combine the flour,
• baking powder, baking soda and salt; gradually add to creamed
• mixture and mix well.
• For the chocolate dough, in another large bowl, cream butter and
• sugars until light and fluffy. Beat in egg and vanilla. Combine the
• flour, cocoa, baking powder, baking soda and salt; gradually add to
• creamed mixture and mix well.
• Divide each portion in half. Knead one peanut butter and one
• chocolate portion together 5-10 times or until it just begins to
• swirl. Shape into a 10-in. log. Wrap in plastic wrap. Repeat with
• remaining dough. Freeze until ready to use. May be frozen up to 1
• month.
• To use frozen cookie dough: Thaw in the refrigerator overnight.
• Preheat oven to 350°. Unwrap and cut into 1/4-in. slices. Place
• 2 in. apart on lightly greased baking sheets. Bake 6-8 minutes or
• until bottoms are lightly browned. Cool 2 minutes before removing
• from pans to wire racks. Yield: about 6-1/2 dozen.