Peanut Butter Rounds

These peanut butter cookies skip the fork-criss-cross routine and go for a crunchier, more interesting finish: a dip in beaten egg white followed by a roll in wheat germ. The wheat germ toasts in the oven into a faintly nutty, crackly coating that catches between every tooth and adds real texture.

The dough is loaded for flavour too. Dark brown sugar carries molasses depth that white sugar can’t, a half teaspoon of ground nutmeg adds a warm spice note that’s unusual but welcome, and two tablespoons of sesame seeds stir through the dough for extra nutty crunch in the centre as well as the outside.

Keep the balls small. One inch is right; bigger balls bake into dense pucks rather than the rounded, slightly domed cookies these are meant to be. They spread less than typical peanut butter cookies thanks to the wheat germ coating, so don’t worry about crowding the sheet.

Kitchen Tips

• Use natural or commercial peanut butter consistently. Switching between the two changes the moisture and oil content significantly; expect denser cookies with natural peanut butter.
• Beat the egg white until lightly frothy before dipping. Stiff peaks make a glaze too thick, flat egg white slides right off.
• Toast a small batch of wheat germ in a dry pan first if you want extra flavour. Untoasted is fine, but toasted brings out the nuttiness considerably.
• Cool the cookies on the sheet for 2 to 3 minutes before transferring. They’re delicate when hot but firm up fast.

Variations

• Swap the wheat germ for finely chopped roasted peanuts for an even more peanut-forward coating.
• Use almond butter and chopped almonds in place of peanut butter and wheat germ for an almond version.
• Add a quarter cup of mini chocolate chips to the dough for peanut butter chocolate rounds.