Peanut Butter Fingers

Oxmoor House
Peanut butter and wheat germ lace this flavorful cookie with rich nutrients.
4 dozen


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1 cup extra-crunchy peanut butter
3/4 cup firmly packed brown sugar
1/2 cup butter, softened
1/4 cup honey
1/2 teaspoon vanilla extract
1 large egg
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup wheat germ
1 1/2 cups melted semisweet chocolate morsels


Beat first 6 ingredients at medium speed of an electric mixer until creamy. Combine flour and remaining 3 ingredients. Gradually add to butter mixture, beating well.

Shape dough into 1" balls. Roll balls into 2 1/2" logs. Place 2" apart on ungreased cookie sheets. Bake at 325° for 12 minutes or until lightly browned. Cool 1 minute on cookie sheets; remove to wire racks, and cool completely. Dip 1 end of each cookie into melted chocolate. Return cookies to wire racks, and let stand until chocolate is firm.

Note: A teaspoon measure gives you enough dough to shape into a 1" ball or a 2 1/2" x 3/4" log.

Created date

October 2003