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Peanut Butterfinger Chunk Cookies
Author/Submitted by:
Servings: 31
Categories:
Cookies
/
Desserts
Ingredients: 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
Directions:
*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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