Peanut 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°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:

• 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.)

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.)