Peanut Butterfinger Crunch Cookies
- 3/4 cup sugar
- 2/3 cup golden brown sugar
- 1/2 cup unsalted butter; room temperature
- 2 large egg whites
- 1 1/2 tsp. vanilla
- 1 1/4 cup peanut butter, chunky (do not use freshly ground or “old-fashioned” style peanut butter)
- 1 cup flour
- 1/2 tsp. baking soda
- 1/4 tsp. salt
- 5 2.1 oz. Butterfinger bars; cut into 1/2″ pieces (about 15 fun size bars)
- Chocolate chips
Preheat oven to 350 degrees. Lightly grease 2 cookie sheets. Blend sugars, butter, egg whites and vanilla until fluffy, stopping once to scrape bowl, about 1 minute. Add peanut butter and mix until combined. Add flour, baking soda and salt and blend until just combined. Stir in chopped Butterfingers. Mound dough by 1 1/2 Tbsp. onto cookie sheets, about 2 in. apart. Flatten slightly. Bake until dry in appearance and centers still slightly soft to touch, about 15 minutes. Cool on cookie sheets 3 minutes. Transfer to rack and cool completely. Store in airtight container.
Combine the sugars, butter, egg whites and vanilla in the bowl of the mixer.
Beat for about a minute, until it looks something like this.
Add the peanut butter, and mix until combined.
Then add the baking soda and salt to the flour. I just wanted to show off my new salt container. I get so annoyed when I’m baking and I have to pour salt out of the little spout and into a measuring spoon. It always up everywhere, and I waste a ton of salt in the process. I finally got fed up and bought this $.99 jar at Hobby Lobby. It is so convenient, and I’m thinking about dropping another buck to get a container for my baking soda. That little flap on the box will no longer be getting in the way of my measuring spoon.
Add the flour mixture to the bowl, and mix.
Add the Butterfinger pieces and a handful of chocolate chips. I don’t think the original recipe called for this, but my mom does it. And who am I to disagree?
Mix by hand until all of the delicious parts are evenly distributed.
I used an ice cream scoop to spoon out the cookies. Place them about 2″ apart on a greased cookie sheet.
Bake for about 15 minutes.
I took some of these over to a friend’s for dessert for our pre-class dinner, and they were eaten as both an appetizer and as dessert. Yum yum yum.
