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| Butterfinger Chunkies |
"This is my own family's preferred cookie recipe. The combination of chopped up Butterfingers and chunky peanut butter is soooooo suitable!"
Ingredients :
- half cup butter, softened
- three/four cup white sugar
- 2/three cup packed brown sugar
- 2 egg whites
- 1 1/four cups crunchy peanut butter
- 1 half of teaspoons vanilla extract
- 1 cup all-motive flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 5 (2.1 ounce) bars chocolate-protected crispy peanut butter candy
Instructions :
| Prep : | Cook : 12M | Ready in : |
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- Preheat oven to 350 stages F (one hundred seventy five degrees C). Lightly grease baking sheets.
- Cream the butter and the brown and white sugars together till mild and fluffy. Add the egg whites and beat nicely. Beat in the peanut butter and the vanilla.
- Combine the flour, baking soda and salt. Add to the creamed mixture and mix nicely. Stir in the chopped sweet bars. Shape dough into 1 half of inch balls and region at the organized baking sheets.
- Bake at 350 tiers F (175 tiers C) for 10 to 12 minutes or until golden brown. Let cookies cool on wire racks.
Notes :
- Reynolds® parchment can be used for less difficult cleanup/removal from the pan.
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