Email to Amy      

Recipe Categories: wldflowersdrm's HOME PAGEAmish APPETIZERS BBQ BEVERAGES Bisquick BREAD BREAKFAST Brownies Budget CAKESandPIES CANDY CASSEROLES Celebrity Cheesecake COOKIES CookingForOneOrTwo CROCKPOT Dehydrator DESSERTS DIABETIC Dinner EGGS ETHNIC FISHandSEAFOOD FOODSTEAMER Frosting FRUIT Gravy HighAltitude HintsAndTips Holiday_Casseroles IceCream Kids Lipton LOWFAT MARINADES McCormick MEATS Mexican Miscellaneous Muffins NONFOOD PASTA PASTRIES PetRecipes PIZZA POULTRY PRESSURECOOKER QuickAndEasy RestaurantRecipes RetroRecipes RICE SALADandDRESSING SANDWICHES SAUCES SideDish SkilletMeals SNACKS SOUPSandSTEWS SpicesAndSeasoning StateRecipes TasteOfHome VEGETABLES VEGETARIAN Venison WeightWatchers

Grandma Bert's Whirlygigs




Source of Recipe


Stella






List of Ingredients



• 1/2 cup butter, softened
  
• 1/2 cup sugar
  
• 1/2 cup brown sugar
  
• 1/2 cup peanut butter
  
• 1 egg
  
• 1 1/4 cups flour
  
• 1/2 teaspoon baking soda
  
• 1/2 teaspoon salt
  
• 1 (6 ounce) package semi sweet chocolate chips
  






Instructions



1. Cream together butter, sugars and peanut butter in a medium bowl. Add egg and beat until fluffy. Stir in flour, baking soda and salt. Roll dough into an oval shape about 1/4 inch thick on a sheet of wax paper; set aside. Melt chocolate chips slowly in top of a double boiler; cool slightly and spread thinly over dough with spatula. Starting with long end, roll up dough and wrap tightly in plastic wrap; chill for several hours or freeze until ready to bake. Preheat oven to 375 degrees. Slice dough 1/4 inch thick and place on ungreased cookie sheets. Bake for 12 minutes. Let cool on wire racks.
   
2. Yield: 3 dozen cookies