Chocolate-Peanut Butter Checkerboards

Makes about 4-1/2 dozen cookies
Prep Time: 15 min.
Chilling Time: several hrs.
Baking Time: 8 to 9 min.

Ingredients
1/2 cup (1 stick) butter or margarine, softened
1 cup sugar
1 egg
1 teaspoon vanilla extract
1 cup plus 3 tablespoons all-purpose flour, divided
1/2 teaspoon baking soda
1/4 cup Cocoa
1/2 cup Peanut Butter Chips, melted

Directions
1) in large bowl, beat butter, sugar, egg and vanilla until fluffy. Add 1 cup flour and baking soda; beat until blended.
2) Remove 3/4 cup batter to small bowl. Set aside.
3) Add cocoa and remaining 3 Tablespoons flour to remaining batter in large bowl and blend well.
4) Place peanut butter chips in small microwave-safe bowl. Microwave at MEDIUM (50%) 30 seconds or until melted and smooth when stirred.
5) Immediately add to batter in small bowl, stirring until smooth.
6) Divide chocolate dough into four equal parts. Roll each part in a log 7 inches long and about 1 inch in diameter.
7) Between plastic wrap or wax paper, roll each part into logs about 1 inch in diameter and 7 inches long. Repeat with peanut butter dough.
8) Wrap the eight rolls individually in wax paper or plastic wrap and refrigerate several hours until very firm.
Preheat oven to 350°F.
9) Remove rolls from wax paper and place 1 chocolate roll and 1 peanut butter roll side by side on a cutting board.
10) Top each roll with another roll of the opposite flavor to make checkerboard pattern. Lightly push rolls together; repeat with remaining four rolls.
11) Working with one checkerboard at a time (keep remaining checkerboard covered and refrigerated), cut into 1/4-inch slices.
12) Place on ungreased cookie sheet and bake 8 to 9 minutes or until peanut butter portion is lightly browned.
13) Cool 1 minute and remove from cookie sheet to wire rack.
14) Cool completely.