Chunky Peanut Butter Cookies with Wheat Germ are semi-nutritious cookies made with extra crunchy peanut butter, wheat germ and honey. Like most peanut butter cookies, the cookies are slightly soft, but the wheat germ adds a bit of a chunky texture. Because of the honey, the cookies stay soft and dense and seem a little less dry.
These can be made with or without add-ins, but if you want a truly chunk cookie that lives up to the name, I recommend adding a handful of peanuts or some kind of chips.
And finally, a good twist on this recipe might be to use white whole wheat in place of the all-purpose. While regular whole wheat might give the cookies too much of a wheat flavor, white whole wheat flour should add just a bit of flavor and nutrition.
- 1 cup extra crunchy peanut butter (256 grams)
- 3/4 cup packed light brown sugar (150 grams)
- 1/2 cup unsalted butter, softened (114 grams)
- 1/4 scant cup honey
- 1/2 teaspoon vanilla extract
- 1 large egg
- 1 1/2 cups all purpose four (200 grams)
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup wheat germ (45 grams)
- Preheat oven to 325 degrees F.
- In a mixing bowl, stir together first 6 ingredients.
- Combine dry ingredients and add to peanut butter mixture. Stir until well blended. If dough seems very soft, put it in the refrigerator for about 30 minutes. Otherwise proceed as directed.
- Shape into 1 inch balls and drop onto parchment lined baking sheets. Press down with a moist fork to make criss-crosses, then bake for 10-12 minutes (or until they appear lightly browned around the edges).
- Let the cookies cool completely before serving. They are much better when completely cool.