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Peanut Butter Fingers

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


  • 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

How to Make It

  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" 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.

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

Christmas with Southern Living 1999