Okay...I admit that the handwritten scrawl on the worn paper said "Peanut Butter Pin Wheel Cookies" but as mine did not turn out perfect....I am thinking a swirl is as good a name as any. I found this recipe inside a book in a stack of recipe books given to me to sort through from a good friend and colleague. The recipe seemed easy enough although peanut butter cookies are very sensitive and break easily, so do be careful and allow them to cool properly...on a rack! The aroma was so delicious I had to break down and be the taste tester this time....they did not disappoint.
Ingredients
1 cup unsalted butter
1 cup packed light brown sugar and 1 cup white sugar
1 cup creamy peanut butter
1 teaspoon vanilla extract
1 large egg
1 teaspoon baking soda
1/2 teaspoon salt
2 cups all purpose flour
Filling:
2 teaspoons butter
6 oz semi-sweet chocolate, chopped
Cream butter and sugar. Beat in peanut butter, vanilla and egg. Add baking soda and salt, stir until well distributed, then add flour and stir until it is absorbed. Chill dough for 45 minutes max.
While the cookie dough is chilling prepare the filling. Melt chocolate with butter in a bowl in ten second intervals in the microwave. Let cool slightly
Divide chilled dough in half. On a lightly floured surface roll each half into 10 X 8 inch rectangle and spread each rectangle with half the chocolate mixture, stopping about ½ inch from sides.
Starting from long side roll up each rectangle jelly roll style to form 2 long rolls. Wrap separately seam side down in plastic wrap. Chill until firm at least three hours or overnight.
Using a sharp knife, cut into 1/4 inch slices. Place 1 1/2 inches apart on a lightly greased baking sheet. 
Bake at 375 degrees for 10-12 minutes of until lightly browned. Transfer to wire rack to cool. Makes about 2 1/2 dozen medium sized cookies. NOTE: Make sure that your oven is at the right temperature.
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