Butterfingers are one of the weridest candy bars to me. While combining two of my favorite things in the world (chocolate and peanut butter), I don't really like the candy bar. Now, when you cut it up and add it to other things (ice cream, milkshakes, cookies), it becomes this amazing thing. So, like I said, it's kinda weird.
So, when I found this recipe, I was very interested. It sounded like it had a lot of potential, but I was a little skeptical that perhaps the Butterfinger pieces wouldn't cook properly and be too chewy. However, these cookies were so good. Peanut buttery, sweet, chewy ... pretty much everything I look for in a cookie.
Yield: about 40 cookies
Prep Time: 15 minutes
Cook Time: 10-12 minutes
(via My Baking Addiction)
1/2 cup unsalted butter, softened
3/4 cup white sugar
2/3 cup lightly packed light brown sugar
2 egg whites
1 1/4 cups peanut butter
1 1/2 teaspoons pure vanilla extract
1 cup all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
5 (2.1 ounce) Butterfingers, chopped
1) Preheat oven to 350 degrees F. Line baking sheets with parchment paper.
2) In a large bowl, cream the butter and sugars together until light and fluffy (about 2-3 minutes). Add the egg whites and beat well. Beat in the peanut butter and the vanilla, mixing until well combined.
3) In a small bowl, combine the flour, baking soda, and salt. Add the dry ingredients into the creamed mixture and mix until just combined. Stir in the chopped candy bars.
4) Use a medium cookie scoop (or make balls roughly 1 1/2 tablespoons), shape the dough into balls and place on the prepared baking sheets.
5) Bake in preheated oven for 10-12 minutes, or until golden brown. Remove cookies from oven and allow them to cool for about 5 minutes on the cookie sheets before moving them to a cooling rack.
**The recipe calls for chunky peanut butter, but I substituted creamy and they turned out really well. So, whichever peanut butter you prefer and have on hand, I would just go ahead and use that.**