Peanut Butterfinger Chunk Cookies
unsalted butter at room temperature
peanut butter, chunky
2.1 ounce butterfinger bars in 1/2
Preheat oven to 350 degrees.
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 and stir in chopped butterfingers.
Mound dough by 1 1/2 tablespoonfuls onto prepared sheets, spacing 2 inches apart.
Flatten slightly using fingers and 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.)