Peanut Butterfinger Chunk Cookies Recipe
Yield: 31 ServingsRecipe by luhu.jp
Ingredients:
3/4 cup: Sugar,
2/3 cup: Golden brown sugar,
1/2 cup: Unsalted butter, room temp.
2 each: Large egg whites,
1 1/2 tsp: Vanilla extract,
1 1/4 cup: Peanut butter, chunky*
1 cup: All-purpose flour,
1/2 tsp: Baking soda,
1/4 tsp: Salt,
5 each: 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.)
Source from luhu.jp
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.)
Source from luhu.jp
Tags
Cookies