1 cup creamy peanut butter

1 cup sugar

1 egg

1 tablespoon toasted wheat germ

1 teaspoon vanilla extract

Preheat oven to 350˚.

Combine all of the ingredients in a bowl and mix

by hand until the peanut butter is no longer sticky – 3 minutes or so. Spoon out in rounded tablespoon-sized balls onto ungreased cookie sheets. It should come out to about 18. Press down each with a fork. Bake at 350˚ for about 10-12 minutes, until the bottoms are just turning slightly golden. Let cool on the cookie sheet for 10 minutes then transfer to cooling rack to cool completely.

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Recipe from: www.penzeys.com