Peanut Butter Butterfinger Cookies
Peanut Butter Butterfinger Cookies recipe
Yield
36 servingsPrep
15 minCook
12 minReady
27 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
butter
softened |
|
| ¾ | cup |
sugar
|
|
| ⅔ | cup |
brown sugar
packed |
*
|
| 2 | large |
egg whites
|
*
|
| 1 ¼ | cups |
peanut butter
chunky |
|
| 1 ½ | teaspoons |
vanilla extract
|
|
| 1 | cup |
all-purpose flour
|
|
| ½ | teaspoon |
baking soda
|
|
| ¼ | teaspoon |
salt
|
|
| 5 |
butterfinger chocolate bars
chopped |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
butter
softened |
|
| 177 | ml |
sugar
|
|
| 158 | ml |
brown sugar
packed |
*
|
| 2 | each |
egg whites
|
*
|
| 296 | ml |
peanut butter
chunky |
|
| 7.5 | ml |
vanilla extract
|
|
| 237 | ml |
all-purpose flour
|
|
| 2.5 | ml |
baking soda
|
|
| 1.3 | ml |
salt
|
|
| 5 | each |
butterfinger chocolate bars
chopped |
* |
Directions
Preheat oven to 350℉ (180℃). Lightly grease 2 cookie sheets.
In mixing bowl, cream butter and sugar.
Add egg whites, beat well.
Blend in peanut butter and vanilla.
Combine flour, baking soda and salt, add to creamed mixture and mix well.
Stir in chopped candy bars.
Mound dough by 1½ tablespoonfuls onto prepared sheets, spacing 2 inches apart.
Flatten slightly using fingers.
Bake until golden brown, dry in appearance and centers are still slightly soft to touch, about 10-15 minutes.
Cool on cookie sheets 3 minutes.
Transfer to rack and cool completely.
