Peanut butterfinger chunk cookies
Yield: 31 Servings
Ingredients:
- 3/4 c Sugar
- 2/3 c Golden brown sugar
- 1/2 c Unsalted butter; room temp.
- 2 ea Large 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 ea 2.1-ounce Butterfinger bars*
Instructions:
*NOTE: Do not use freshly ground or "old-fashioned style" peanut butter. Butterfinger bars should be cut into 1/2-inch pieces. 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.)
