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| Butterfinger Chunkies |
"This is my family's preferred cookie recipe. The mixture of chopped up Butterfingers and chunky peanut butter is soooooo accurate!"
Ingredients :
- half of cup butter, softened
- 3/four cup white sugar
- 2/3 cup packed brown sugar
- 2 egg whites
- 1 1/four cups crunchy peanut butter
- 1 1/2 teaspoons vanilla extract
- 1 cup all-reason flour
- half of teaspoon baking soda
- 1/four teaspoon salt
- 5 (2.1 ounce) bars chocolate-covered crispy peanut butter sweet
Instructions :
| Prep : | Cook : 12M | Ready in : |
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- Preheat oven to 350 levels F (a hundred seventy five ranges C). Lightly grease baking sheets.
- Cream the butter and the brown and white sugars collectively until mild and fluffy. Add the egg whites and beat nicely. Beat inside the peanut butter and the vanilla.
- Combine the flour, baking soda and salt. Add to the creamed combination and mix well. Stir inside the chopped candy bars. Shape dough into 1 half inch balls and location on the organized baking sheets.
- Bake at 350 tiers F (a hundred seventy five ranges C) for 10 to 12 minutes or till golden brown. Let cookies cool on cord racks.
Notes :
- Reynolds® parchment can be used for less difficult cleanup/elimination from the pan.
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