posted by Becky 08-13-100 1:24 PM
Peanut Butterfinger Cookies
source: Gimme Candy
3/4 cup sugar
2/3 cup golden brown sugar
1/2 cup unsalted butter, room temperature
2 large egg whites
1 1/2 teaspoon vanilla extract
1 1/4 cup peanut butter, chunky
1 cup all purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
5 (2.1 oz.) Butterfinger bars
Preheat oven to 350 F. Lightly grease 2 cookie sheets.
In a food processor, 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.)
Note: Do not use freshly ground or "old-fashioned style" peanut butter. Butterfinger bars should be cut into 1/2-inch pieces.
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