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Peanut Butterfinger Chunk Cookies

Author/Submitted by:
Servings: 31
Categories: Cookies / Desserts

3/4  c  Sugar
2/3  c  Golden brown sugar
1/2  c  Unsalted butter, room temp.
2  lg  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
    - cut into 1/2-inch pieces

*NOTE: Do not use freshly ground or "old-fashioned style" peanut butter. 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.) Originally posted by: Vivien Shea (RWVK19A)

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