• Prep Time:
  • Cooking Time:
  • Serves: 31 Servings

Peanut Butterfinger Chunk Cookies

  • Recipe Submitted by on

Category: Cookies

 Ingredients List

  • 3/4 c Sugar
  • 2/3 c Golden brown sugar
  • 1/2 c Unsalted butter; room temp.
  • 2 Large egg whites
  • 1 1/2 ts Vanilla extract
  • 1 1/4 c Peanut butter, chunky*
  • 1 c All-purpose flour
  • 1/2 ts Baking soda
  • 1/4 ts Salt
  • 5 2.1-ounce Butterfinger bars*


*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
overprocess. 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

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