Butterfinger Cookies
Source of Recipe
Aunt Saunny
A very special peanut butter cookie studded with bits of Butterfinger
candy.
3/4 cup sugar
2/3 cup light brown sugar, packed
1/2 cup unsalted butter, room temp
2 egg whites
1 1/2 teaspoons vanilla
1 1/4 cups chunky peanut butter
1 cup flour
1/2 teaspoon salt
1 1/2 teaspoons baking soda
5 each Butterfinger bars (2.1 oz each)
Preheat oven to 350 degrees. Lightly grease 2 cookie sheets. In a food processor, blend sugars, butter, egg whites, and vanilla until light and fluffy, stopping once to scrape down the sides of the work bowl, about 1 minute.
Add the peanut butter and process using on/off pulses until combined, about 20 seconds.
Add flour, salt and baking soda and blend until just combined using 2 to 3 on/off turns; do not over process.
Transfer mixture to a large bowl. Cut candy bars into 1/2 inch pieces and stir into dough.
Mound dough by 1 1/2 tablespoons onto prepared sheets, spacing 2 inches apart.
Flatten slightly using fingers. Bake until dry in appearance and centers are slightly soft to touch, about 15 minutes. Cool on cookie sheets 3 minutes before removing (they will fall apart until the candy hardens up a bit). Transfer to wire racks to cool completely.
Yield: 31 cookies
|
|
member logon
