Butterfinger Chunk Cookies Recipes

Steps:

• Preheat oven to 350°. Cream butter and sugars until light and fluffy, 5-7 minutes. Beat in egg whites. Beat in peanut butter and vanilla. In another bowl, combine flour, baking soda and salt; gradually beat into creamed mixture. Stir in candy bars. , Shape into 1-1/2-in. balls and place 2 in. apart on greased baking sheets. Bake until golden brown, 10-12 minutes. Remove to wire racks to cool.

Steps:

• Preheat oven to 350°. In a large bowl, combine cake mix and pudding mix. In another bowl, whisk milk, oil, butter and 1 egg until blended. Add to dry ingredients; stir just until moistened. Press half of the mixture into a greased 15x10x1-in. baking pan. Bake until top appears dry, 6-8 minutes., Meanwhile, chop 2 candy bars. Stir peanut butter, vanilla and remaining egg into remaining cake mix mixture. Fold in chopped bars and 1 cup chocolate chips., Chop 3 additional candy bars; sprinkle over warm crust and press down gently. Cover with cake mix mixture; press down firmly with a metal spatula. Crush remaining candy bar; sprinkle crushed bar and remaining 1/2 cup chocolate chips over top., Bake until a toothpick inserted in center comes out clean, 20-25 minutes. Cool completely on a wire rack. Cut into bars. Store in an airtight container.

Steps:

• Preheat oven to 350.
• Comine flour, baking soda, and salt in small bowl.
• Beat sugar and butter in large mixer bowl until creamy. Beat in eggs.
• Gradually beat in flour mixture. Stir in Butterfinger bits.
• Drop by slightly rounded tablespoon onto ungreased baking sheets.
• Bake for 8 to 12 minutes or until lightly browned.
• Cool on baking sheets for 2 minutes. Remove to wire racks to cool completely.

Steps:

• Preheat oven to 350°F.
• grease two cookie sheets.
• Blend sugars, butter, egg whites and vanilla in processor until fluffy, stopping to scrape down sides, about 1 minute.
• Add peanut butter and continue processing until combined, about 20 seconds.
• Add flour, baking soda and salt and blend until just combined, pulsing.
• Do not over process.
• Transfer to a large bowl.
• Stir in chopped Butterfinger bars.
• Mound dough by 1+1/2 tablespoonfuls onto prepared cookie 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.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease baking sheets.
• Cream the butter and the brown and white sugars together until light and fluffy. Add the egg whites and beat well. Beat in the peanut butter and the vanilla.
• Combine the flour, baking soda and salt. Add to the creamed mixture and mix well. Stir in the chopped candy bars. Shape dough into 1 1/2 inch balls and place on the prepared baking sheets.
• Bake at 350 degrees F (175 degrees C) for 10 to 12 minutes or until golden brown. Let cookies cool on wire racks.

Steps:

• Using electric mixer, beat butter and both sugars in large bowl until well blended. Add egg and vanilla and beat until fluffy. Beat in flour, salt and baking soda. Stir in Butterfinger BB's (dough will be moist). Chill cookie dough at least 30 minutes and up to 1 hour.
• Preheat oven to 350°F. Line baking sheets with parchment paper. Using 1 rounded tablespoon dough for each cookie, drop cookie dough in mounds onto prepared baking sheets, spacing 3 inches apart (about 8 cookies per sheet; cookies will spread). Bake cookies until golden brown, about 12 minutes. Transfer parchment with cookies to rack and cool completely. (Can be prepared 4 days ahead. Store in airtight container.)