Peanut Butterfinger Chunk Cookies Food

BUTTERFINGER COOKIES

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.

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 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.

BUTTERFINGER PEANUT BUTTER COOKIES

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.

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.

PEANUT BUTTERFINGER CHUNK COOKIES

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.

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.)

KATHY'S PEANUT BUTTERFINGER® OATMEAL COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Process flour, oats, baking soda, and salt in a food processor until blended.
• Beat peanut butter, brown sugar, white sugar, shortening, and unsalted butter together in a bowl with an electric mixer until creamy. Beat in eggs, one at a time, until well-blended. Add vanilla.
• Stir flour mixture into peanut butter mixture; add crushed peanut butter candy and stir until just combined. Drop 1-inch spoonfuls of the dough, 2 inches apart, onto baking sheets.
• Bake cookies in the preheated oven until light brown, about 15 minutes.