peanut butterfinger chunk cookies

How To Make peanut butterfinger chunk cookies

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