Peanut Butter Rounds
Yield
1 batchPrep
20 minCook
10 minReady
30 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ⅓ | cup |
butter
or margarine,, softened |
|
| ½ | cup |
peanut butter
smooth or, chunky |
|
| ½ | cup |
brown sugar, dark
packed |
*
|
| 1 | each |
eggs
|
|
| ½ | teaspoon |
vanilla extract
|
|
| 1 ¼ | cups |
all-purpose flour
|
|
| ¾ | teaspoon |
baking soda
|
|
| ½ | teaspoon |
nutmeg
ground |
|
| 2 | tablespoons |
sesame seeds
|
|
| 1 | each |
egg whites
lightly beaten |
*
|
| ½ | cup |
wheat germ
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 79 | ml |
butter
or margarine,, softened |
|
| 118 | ml |
peanut butter
smooth or, chunky |
|
| 118 | ml |
brown sugar, dark
packed |
*
|
| 1 | each |
eggs
|
|
| 2.5 | ml |
vanilla extract
|
|
| 296 | ml |
all-purpose flour
|
|
| 3.8 | ml |
baking soda
|
|
| 2.5 | ml |
nutmeg
ground |
|
| 3E+1 | ml |
sesame seeds
|
|
| 1 | each |
egg whites
lightly beaten |
*
|
| 118 | ml |
wheat germ
|
|
Directions
Preheat oven to 375℉ (190℃).
In a medium bowl, with an electric mixer, beat butter, peanut butter, sugar, egg and vanilla until the mixture is light and fluffy.
Sift flour, baking soda and nutmeg into the peanut butter mixture.
Add the sesame seeds; stir until the ingredients are combined.
With your hands, form 1-inch balls of dough.
Dip each ball into beaten egg white, then roll it in wheat germ.
Place the balls on lightly greased cookie sheets about 1 to 2 inches apart.
Bake 10 to 12 minutes.
