Cooking Recipe Peanut Butterfinger Chunk Cookies

Recipe Ingredients

3/4 c Sugar

2/3 c Golden brown sugar

1/2 c Unsalted butter; room temp.

2 ea Large egg whites

1 1/2 ts Vanilla extract

1 1/4 c Peanut butter, chunky*

1 c All-purpose flour

1/2 ts Baking soda

1/4 ts Salt

5 ea 2.1-ounce Butterfinger bars*

Directions

*NOTE: Do not use freshly ground or "old-fashioned style" peanut
butter. Butterfinger bars should be cut into 1/2-inch pieces. Preheat
oven to 350F. Lightly grease 2 cookie sheets. 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. 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.)