Chunky Peanut Butter Cookies

Ingredients

• 0.5 teaspoon baking soda 
• 0.8 cup firmly brown sugar packed
• 0.5 cup butter softened
• 1 cup extra-crunchy peanut butter 
• 1 large eggs 
• 1.5 cups flour all-purpose
• 0.3 cup honey 
• 0.5 teaspoon salt 
• 0.5 teaspoon vanilla extract 
• 0.5 cup wheat germ 

Equipment

• baking sheet
• oven
• hand mixer

Directions

1. Beat first 6 ingredients at medium speed of an electric mixer until creamy.
2. Combine flour and remaining 3 ingredients. Gradually add to butter mixture, beating well.
3. Shape dough into 1 inch balls.
4. Place 2 inches apart on ungreased cookie sheets. Flatten cookie balls with the back of a fork, forming a crisscross pattern.
5. Bake at 325 for 12 minutes or until lightly browned. Cool 1 minute on cookie sheets; remove to wire racks, and cool completely.
6. Kissy Cookies: Shape cookies as directed, but do not flatten with a fork.
7. Place a chocolate kiss in each cookie while it cools on cookie sheet.
8. Remove to wire racks to cool.
9. Roll 1 inch balls of dough into 2 1/2 inch logs.
10. 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.
11. 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.