Peanut Butterfinger Chunk Cookies

Peanut Butterfinger Chunk Cookies Recipe

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  • 3/4 c
  • 2/3 c
    golden brown sugar
  • 1/2 c
    unsalted butter at room temperature
  • 2 large
    egg whites
  • 1 1/2 tsp
    vanilla extract
  • 1 1/4 c
    peanut butter, chunky
  • 1 c
    all purpose flour
  • 1/2 tsp
    baking soda
  • 1/4 tsp
  • 5
    2.1 ounce butterfinger bars in 1/2

How to Make Peanut Butterfinger Chunk Cookies


  1. Preheat oven to 350 degrees.
  2. Lightly grease 2 cookie sheets.
  3. 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.
  4. Add peanut butter and process until combined, about 20 seconds.
  5. Add flour, baking soda and salt and blend until just combined using 2 to 3 on/off turns; do not overprocess.
  6. Transfer to large bowl and stir in chopped butterfingers.
  7. Mound dough by 1 1/2 tablespoonfuls onto prepared sheets, spacing 2 inches apart.
  8. Flatten slightly using fingers and bake until dry in appearance and centers are still slightly soft to touch, about 15 minutes.
  9. Cool on cookie sheets 3 minutes.
  10. Transfer to rack and cool completely.
  11. Store in airtight container. (Can be prepared ahead--store 4 days at room temperature or freeze 3 weeks.)

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About Peanut Butterfinger Chunk Cookies

Course/Dish: Cookies, Chocolate
Other Tag: Quick & Easy

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