3/4 Cup sugar
2/3 Cup firmly packed golden brown sugar
1/2 Cup 1 stick unsalted butter, cut into 4 pieces, room temp.
2 large egg whites
1 1/2 teaspoons vanilla extract
1 1/4 Cups chunky peanut butter (do not use old fashioned or freshly ground)
1 Cup all purpose flour
1/2 Teaspoon baking soda
1/4 Teaspoon salt
5 2.1 ounce Butterfinger bars cut into 1/2 inch pieces
Preheat oven to 350 degrees. Lightly grease 2 cookie sheets.
Blend sugars, butter, egg whites and vanilla until fluffy, stopping once to scrape down sides of work bowl about 1 minute. Add peanut butter flour, baking soda & salt, and process until combined about 20 seconds using 2 to 3 on/off turns; do not over process. 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. Makes about 31 cookies.
These are self trimming cookies that are moist and chewy. We make dozens and freeze them before the holidays. They can then be taken out of the freezer as needed. Fresh homemade cookies are minutes away! This recipe came from a high school classmate, Sherry!