Recipe By :
Serving Size : 31 Preparation Time :0:00
Categories : Cookies
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 c Sugar
2/3 c Golden brown sugar
1/2 c Unsalted butter -- room temp.
2 ea Large egg whites
1 1/2 t Vanilla extract
1 1/4 c Peanut butter, chunky*
1 c All-purpose flour
1/2 t Baking soda
1/4 t Salt
5 ea 2.1-ounce Butterfinger bars*
*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.)
