A recipe for Peanut Butterfinger Chunk Cookies. Follow the simple recipe instructions for Peanut Butterfinger Chunk Cookies shared by other home cooking experts.
Ingredients
3/4 c. Sugar2/3 c. Golden brown sugar
1/2 c. Unsalted butter; room temp.
2 ea. Large egg whites
1 1/2 Tsp. Vanilla extract
1 1/4 c. Peanut butter, chunky*
1 c. All-purpose flour
1/2 Tsp. Baking soda
1/4 Tsp. Salt
5 ea. 2.1-ounce Butterfinger bars*
Directions
*NOTE: Do not use freshly ground or old-fashioned style" peanut butter. Butterfinger bars should be cut into 1/2-inch pieces. Preheat oven to 350F. Lightly grease 2 cookie sheets. STEEL KNIFE:(Food Processor recipe) Blend sugars butter egg whites and vanilla until fluffy stopping once to scrape down sides of work bowl about 1 minute. Add peanut butter and process until combined about 20 seconds. Add flour baking soda and salt and blend until just combined using 2 to 3 on/off turns; do not over process. Transfer to large bowl. Stir in chopped Butterfingers. Mound dough by 1 1/2 tablespoonfuls onto prepared sheets spacing 2 inches apart. Flatten slightly using fingers. Bake until dry in appearance and centers are still slightly soft to touch about 15 minutes. Cool on cookie sheets 3 minutes. Transfer to rack and cool completely. Store in airtight container. (Can be prepared ahead. Store 4 days at room temperature or freeze 3 weeks.) "
