½ cup butter or margarine, softened
2/3 cup sugar
¼ cup creamy peanut butter
1 egg
2 tablespoons cocoa powder
2 cups self-rising flour
½ cup coarsely chopped peanuts

In a large mixing bowl, beat butter, sugar, and peanut butter until light and fluffy.  Beat in egg, then cocoa.  Stir in flour until blended.

Shape the dough into a log 12-inches long and 1½-inch thick.  Roll in the nuts.  Wrap in plastic wrap or waxed paper.  Refrigerate at least 4 hours.

Preheat oven to 350°F.  Spray cookie sheets with non-stick vegetable spray.

Cut the log into 32 slices.  Place, 1-inch apart, on prepared cookie sheets.  Bake 12 to 15 minutes or until cookies feel firm.  Cool on a wire rack.

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