1/4 cup margarine, softened
1/4 cup no-sugar added creamy peanut butter
2/3 cup firmly packed brown sugar
1 egg, beaten
1 teaspoon vanilla extract
1 3/4 cups all-purpose flour
1/2 teaspoon baking power
1/4 teaspoon salt
1 tablespoon plus 2 teaspoons unsweetened cocoa

Cream margarine and peanut butter; gradually add sugar, beating at medium speed of an electric mixer. Add egg and vanilla, beating well. Combine flour, soda, and salt; add to peanut butter mixture, beating well. Divide dough in half. Add cocoa into one half of dough, stirring until el blended. Roll each portion into a 14- x 8-inch rectangle on wax paper. Gently place chocolate rectangle directly on top of peanut butter rectangle. Press chocolate dough firmly to peanut butter dough with a rolling pin; roll up, jellyroll fashion, starting with long side. Wrap dough in wax paper, and refrigerate or freeze until firm.

Unwrap roll, and cut sough into 1/4 –inch slices. Place 1 inch apart on ungreased cookie sheets. Bake at 350 for 10 to 12 minutes. Cool on wire racks.