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Peanut Butterfinger Chunk Cookies

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“These are wonderful cookies that were toted to all kinds of events-school, church, houseboats, etc. My sons and there friends could polish off a batch before they got anywhere near cold. If you like Butterfingers, you will love these cookies!”
READY IN:
35mins
YIELD:
30 cookies
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 350°F.
  2. grease two cookie sheets.
  3. Blend sugars, butter, egg whites and vanilla in processor until fluffy, stopping to scrape down sides, about 1 minute.
  4. Add peanut butter and continue processing until combined, about 20 seconds.
  5. Add flour, baking soda and salt and blend until just combined, pulsing.
  6. Do not over process.
  7. Transfer to a large bowl.
  8. Stir in chopped Butterfinger bars.
  9. Mound dough by 1+1/2 tablespoonfuls onto prepared cookie sheets, spacing 2 inches apart.
  10. Flatten slightly using fingers.
  11. Bake until dry in appearance and centers are still slightly soft to touch, about 15 minutes.
  12. Cool on cookie sheets 3 minutes.
  13. Transfer to rack and cool completely.

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