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Peanut Butterfinger Chunk Cookies

Peanut Butterfinger Chunk Cookies

Peanut Butterfinger Chunk Cookies


3/4 Cup sugar

2/3 Cup firmly packed golden brown sugar

1/2 Cup 1 stick unsalted butter, cut into 4 pieces, room temp.

2 large egg whites

1 1/2 teaspoons vanilla extract

1 1/4 Cups chunky peanut butter (do not use old fashioned or freshly ground)

1 Cup all purpose flour

1/2 Teaspoon baking soda

1/4 Teaspoon salt

5 2.1 ounce Butterfinger bars cut into 1/2 inch pieces


Preheat oven to 350 degrees.  Lightly grease 2 cookie sheets.

Blend sugars, butter, egg whites and vanilla until fluffy, stopping once to scrape down sides of work bowl about 1 minute.  Add peanut butter flour, baking soda & salt, and process until combined about 20 seconds using 2 to 3 on/off turns; do not over process.  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.  Makes about 31 cookies.




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