Butterfinger Chunkies Chef John's Recipe
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| Butterfinger Chunkies |
"This is my family's favorite cookie recipe. The combination of chopped up Butterfingers and chunky peanut butter is soooooo good!"
Ingredients :
- 1/2 cup butter, softened
- 3/4 cup white sugar
- 2/3 cup packed brown sugar
- 2 egg whites
- 1 1/4 cups crunchy peanut butter
- 1 1/2 teaspoons vanilla extract
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 5 (2.1 ounce) bars chocolate-covered crispy peanut butter candy
Instructions :
| Prep : | Cook : 12M | Ready in : |
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- 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.
Notes :
- Reynolds® parchment can be used for easier cleanup/removal from the pan.
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