Ingredients for Peanut Butterfinger Chunk Cookies
- Sugar
- Brown Sugar
- Unsalted Butter
- 2 large egg whites
- Vanilla Extract
- Chunky Peanut Butter
- All Purpose Flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- Butterfinger Candy Bars
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How to Make Peanut Butterfinger Chunk Cookies
- Preheat oven to 350°F (175°C).
- Grease two baking sheets.
- In a food processor, cream together 1 cup (2 sticks) softened butter, ¾ cup granulated sugar, ½ cup packed brown sugar, 2 large egg whites, and 1 teaspoon vanilla extract until light and fluffy (about 1 minute). Stop to scrape down the sides as needed.
- Add ½ cup creamy peanut butter and process until combined (about 20 seconds).
- Add 2 ¼ cups all-purpose flour, 1 teaspoon baking soda, and ½ teaspoon salt. Pulse until just combined. Do not overmix.
- Transfer the dough to a large bowl.
- Stir in 1 ½ cups chopped Butterfinger candy bars.
- Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them 2 inches apart.
- Flatten slightly with your fingers.
- Bake for 12-15 minutes, or until the edges are lightly golden and the centers are still slightly soft. Baking time may vary depending on your oven.
- Cool on baking sheets for 3 minutes before transferring to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
63g
Fat
19g
Carbs
7g