Free Recipe Peanut Butterfinger Chunk Cookies
Recipe Type: C Recipes
Recipe Preparation: bake
Cooking Ingredients for Peanut Butterfinger Chunk Cookies Recipe
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*
Peanut Butterfinger Chunk Cookies Preparation
*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.) From Gemini”s MASSIVE MealMaster collection
Cooking Temperature:
Recipe Serves: 31
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