Peanut Butterfinger Chunk Cookies
Peanut Butterfinger Chunk Cookies is an moderately easy dinner. Made with 3/4 c. granulated sugar, 2/3 c. light brown sugar, 1 stick butter, cut into 4 pieces, softened, 2 egg whites (from large eggs) and 1 1/2 tsp. vanilla, this recipe delivers authentic, satisfying flavors. Packed with nutrients and delicious flavors.
π Recipe adapted from RecipeNLG-Full
Preheat oven to 350Β°.
Lightly grease cookie sheets.
In a mixer, blend sugars, butter, egg whites and vanilla until fluffy, about 1 minute at high speed.
Add peanut butter and beat until well mixed.
At low speed, add flour, baking soda and salt.
Mix well.
Stir in chopped Butterfingers.
Mound dough on cookie sheets about 2 inches apart.
Use 1 1/2 tablespoons for larger cookies or 1 tablespoon for smaller.
Bake about 10 to 15 minutes, depending on the size made.
Cool on sheets for 3 minutes and then remove to wire racks to cool completely.
Makes 2 1/2 dozen large or 6 dozen small cookies.
π· Perfect Pairings
Complete your meal with these
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