BUTTERFINGER COOKIES
These great cookies don't last long-make a double batch! -Carol Kitchens, Ridgeland, Mississippi
Provided by Taste of Home
Categories Desserts
Time 25m
Yield about 4 dozen.
Number Of Ingredients 10
Steps:
- Preheat oven to 350°. Cream butter and sugars until light and fluffy, 5-7 minutes. Beat in egg whites. Beat in peanut butter and vanilla. In another bowl, combine flour, baking soda and salt; gradually beat into creamed mixture. Stir in candy bars. , Shape into 1-1/2-in. balls and place 2 in. apart on greased baking sheets. Bake until golden brown, 10-12 minutes. Remove to wire racks to cool.
Nutrition Facts : Calories 122 calories, Fat 7g fat (2g saturated fat), Cholesterol 5mg cholesterol, Sodium 92mg sodium, Carbohydrate 15g carbohydrate (10g sugars, Fiber 1g fiber), Protein 2g protein.
BUTTERFINGER PEANUT BUTTER COOKIES
Make and share this Butterfinger Peanut Butter Cookies recipe from Food.com.
Provided by grandma2969
Categories Drop Cookies
Time 20m
Yield 32 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350*.
- Cream together shortening, butter and peanut butter.
- Add sugars and cream well. Beat in eggs and vanilla.
- Mix flour, baking powder and salt together.
- Add to the shortening, butter and peanut butter. Add sugars and cream well.Beat in eggs and vanilla.
- Mix flour, baking powder and salt together.Add to the shortening mix and blend together well.
- Add candy to cookie dough.
- Drop cookie dough by heaping tablespoons onto lightly greased cookie sheets.
- Press down on cookies lightly with a fork.
- Bake cookies 10-12 minutes.cookies should be golden.
- Allow to set on the cookie sheet for a few minutes and then place them on a rack to cool.
Nutrition Facts : Calories 189.9, Fat 11.5, SaturatedFat 4.1, Cholesterol 19.2, Sodium 126.8, Carbohydrate 19.2, Fiber 0.8, Sugar 9.4, Protein 3.7
PEANUT BUTTERFINGER CHUNK COOKIES
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!
Provided by Normaone
Categories Drop Cookies
Time 35m
Yield 30 cookies
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F.
- grease two cookie sheets.
- Blend sugars, butter, egg whites and vanilla in processor until fluffy, stopping to scrape down sides, about 1 minute.
- Add peanut butter and continue processing until combined, about 20 seconds.
- Add flour, baking soda and salt and blend until just combined, pulsing.
- Do not over process.
- Transfer to a large bowl.
- Stir in chopped Butterfinger bars.
- Mound dough by 1+1/2 tablespoonfuls onto prepared cookie 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.
Nutrition Facts : Calories 192.4, Fat 10.4, SaturatedFat 3.8, Cholesterol 8.1, Sodium 119.9, Carbohydrate 22.5, Fiber 1.1, Sugar 15.9, Protein 3.9
BUTTERFINGER COOKIES
This is my favorite cookie recipe! If you like peanut butter, you have to try it!!! I found the recipe in a Taste of Home Magazine, which always has wonderful recipes in them!
Provided by Kim D.
Categories Dessert
Time 32m
Yield 48 cookies
Number Of Ingredients 10
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.
Nutrition Facts : Calories 119.3, Fat 6.5, SaturatedFat 2.4, Cholesterol 5.1, Sodium 92.2, Carbohydrate 14.1, Fiber 0.7, Sugar 9.5, Protein 2.4
BUTTERFINGER COOKIES
Make and share this Butterfinger Cookies recipe from Food.com.
Provided by JustaQT
Categories Drop Cookies
Time 20m
Yield 31 Cookies
Number Of Ingredients 10
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.
Nutrition Facts : Calories 186.2, Fat 10, SaturatedFat 3.7, Cholesterol 7.9, Sodium 175.4, Carbohydrate 21.8, Fiber 1.1, Sugar 15.3, Protein 3.7
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