Peanut Butterfinger Chunk Cookies Recipes

BUTTERFINGER CHUNKIES

Steps:

• 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.

BUTTERFINGER COOKIES

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.

PEANUT BUTTERFINGER CHUNK COOKIES

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.)

BUTTERFINGER PEANUT BUTTER COOKIES

Steps:

• Preheat oven to 350*.
• Cream together shortening, butter and peanut butter.
• Add sugars and cream well. Beat in eggs and vanilla.
• Mix flour, baking powder and salt together.
• Add to the shortening, butter and peanut butter. Add sugars and cream well.Beat in eggs and vanilla.
• Mix flour, baking powder and salt together.Add to the shortening mix and blend together well.
• Add candy to cookie dough.
• Drop cookie dough by heaping tablespoons onto lightly greased cookie sheets.
• Press down on cookies lightly with a fork.
• Bake cookies 10-12 minutes.cookies should be golden.
• Allow to set on the cookie sheet for a few minutes and then place them on a rack to cool.

BUTTERFINGER-CHUNK COOKIES

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.)