*  Exported from  MasterCook  *
 
                     PEANUT BUTTERFINGER CHUNK COOKIES
 
 Recipe By     : 
 Serving Size  : 31   Preparation Time :0:00
 Categories    : Cookies
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      3/4   c            Sugar
      2/3   c            Golden brown sugar
      1/2   c            Unsalted butter -- room temp.
    2       ea           Large egg whites
    1 1/2   t            Vanilla extract
    1 1/4   c            Peanut butter, chunky*
    1       c            All-purpose flour
      1/2   t            Baking soda
      1/4   t            Salt
    5       ea           2.1-ounce Butterfinger bars*
 
   *NOTE: Do not use freshly ground or “old-fashioned style” peanut butter.
   Butterfinger bars should be cut into 1/2-inch pieces.
   Preheat oven to 350F. Lightly grease 2 cookie sheets. STEEL KNIFE:(Food
   Processor recipe) Blend sugars, butter, egg whites and vanilla until
   fluffy, stopping once to scrape down sides of work bowl, about 1 minute.
   Add peanut butter and process until combined, about 20 seconds. Add flour,
   baking soda and salt and blend until just combined using 2 to 3 on/off
   turns; do not overprocess. Transfer to large bowl. Stir in chopped
   Butterfingers. Mound dough by 1 1/2 tablespoonfuls onto prepared 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.
   Store in airtight container. (Can be prepared ahead. Store 4 days at room
   temperature or freeze 3 weeks.)
  
 
 
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