Butterfinger Chunkies Food

BUTTERFINGER CHUNKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease baking sheets.
• Cream the butter and the brown and white sugars together until light and fluffy. Add the egg whites and beat well. Beat in the peanut butter and the vanilla.
• Combine the flour, baking soda and salt. Add to the creamed mixture and mix well. Stir in the chopped candy bars. Shape dough into 1 1/2 inch balls and place on the prepared baking sheets.
• Bake at 350 degrees F (175 degrees C) for 10 to 12 minutes or until golden brown. Let cookies cool on wire racks.

BUTTERFINGER COOKIES

Steps:

• Preheat oven to 350°F degrees.
• In a mixing bowl, cream butter and sugars.
• Add egg whites; beat well.
• Blend in peanut butter and vanilla.
• Combine flour, baking soda and salt; add to creamed mixture and mix well.
• Stir in candy bars.
• Shape into 1 1/2-inch balls and place on a baking sheet.
• Bake at 350° for 10-12 minutes, or until cookies just start to turn brown.
• Do not over bake!
• Let sit on cookie sheet for a few minutes, before transfering to a wire rack.
• Cool completely.

BUTTERFINGER COOKIES

Steps:

• Preheat oven to 375.
• Combine flour, baking soda and salt in small bowl.
• Set aside.
• Beat sugar and butter in mixer bowl until creamy.
• Beat in egg.
• Gradually add flour mixture.
• Hand stir in butterfingers.
• Drop by tablespoons onto ungreased cookie sheet.
• Bake for 10-12 minutes.

BUTTERFINGER CHUNKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease baking sheets.
• Cream the butter and the brown and white sugars together until light and fluffy. Add the egg whites and beat well. Beat in the peanut butter and the vanilla.
• Combine the flour, baking soda and salt. Add to the creamed mixture and mix well. Stir in the chopped candy bars. Shape dough into 1 1/2 inch balls and place on the prepared baking sheets.
• Bake at 350 degrees F (175 degrees C) for 10 to 12 minutes or until golden brown. Let cookies cool on wire racks.

BUTTERFINGER-CHUNK COOKIES

Steps:

• Using electric mixer, beat butter and both sugars in large bowl until well blended. Add egg and vanilla and beat until fluffy. Beat in flour, salt and baking soda. Stir in Butterfinger BB's (dough will be moist). Chill cookie dough at least 30 minutes and up to 1 hour.
• Preheat oven to 350°F. Line baking sheets with parchment paper. Using 1 rounded tablespoon dough for each cookie, drop cookie dough in mounds onto prepared baking sheets, spacing 3 inches apart (about 8 cookies per sheet; cookies will spread). Bake cookies until golden brown, about 12 minutes. Transfer parchment with cookies to rack and cool completely. (Can be prepared 4 days ahead. Store in airtight container.)

BUTTERFINGER COOKIES

Steps:

• 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.