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