Side Pannel
Peanut Butterfinger Chunk Cookies
Peanut Butterfinger Chunk Cookies
- Recipe Submitted by ADMIN on 09/26/2007
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*
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
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
weeks.)
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
weeks.)
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