Chunky Peanut Butter Cookies

Peanut butter and wheat germ lace this flavorful cookie with rich nutrients.

Yield: 4 dozen
Recipe from Oxmoor House

More From Oxmoor House


  • 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. 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.
  2. Shape dough into 1 inch balls. Place 2 inches apart on ungreased cookie sheets. Flatten cookie balls with the back of a fork, forming a crisscross pattern. Bake at 325° for 12 minutes or until lightly browned. Cool 1 minute on cookie sheets; remove to wire racks, and cool completely.
  3. Kissy Cookies: Shape cookies as directed, but do not flatten with a fork. Place a chocolate kiss in each cookie while it cools on cookie sheet. Remove to wire racks to cool.
  4. Peanut Butter Fingers: Roll 1 inch balls of dough into 2 1/2 inch logs. Bake as directed. When logs are cool, dip 1 end of each cookie inot 1 1/2 cups melted semisweet chocolate morsels. Return cookies to wire racks, and let stand until chocolate is firm.
  5. Note: A teaspoon measure gives you enough dough to shape into a 1 inch ball or a 2 1/2 inch by 3/4 inch log.
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