Butterfinger Chunk Cookies Recipes

Steps:

• Preheat oven to 350°. Cream butter and sugars until light and fluffy, 5-7 minutes. Beat in egg whites. Beat in peanut butter and vanilla. In another bowl, combine flour, baking soda and salt; gradually beat into creamed mixture. Stir in candy bars. , Shape into 1-1/2-in. balls and place 2 in. apart on greased baking sheets. Bake until golden brown, 10-12 minutes. Remove to wire racks to cool.

Steps:

• Using electric mixer, beat butter and both sugars in large bowl until well blended. Add egg and vanilla and beat until fluffy. Beat in flour, salt and baking soda. Stir in Butterfinger BB's (dough will be moist). Chill cookie dough at least 30 minutes and up to 1 hour.
• Preheat oven to 350°F. Line baking sheets with parchment paper. Using 1 rounded tablespoon dough for each cookie, drop cookie dough in mounds onto prepared baking sheets, spacing 3 inches apart (about 8 cookies per sheet; cookies will spread). Bake cookies until golden brown, about 12 minutes. Transfer parchment with cookies to rack and cool completely. (Can be prepared 4 days ahead. Store in airtight container.)

Steps:

• 1. Using electric mixer, beat butter and both sugars in large bowl until well-blended. Add egg and vanilla and beat until fluffy. Beat in flour, salt and baking soda. Stir in butterfingers (dough will be moist). Chill cookie dough at least 30 minutes and up to 1 hour. 2. Preheat oven to 350°F. Line baking sheets with parchment paper. Using 1 rounded Tablespoon of dough for each cookie (I use a small cookie scooper), drop cookie dough in mounds onto prepared baking sheets, spacing 3 inches apart (about 8 cookies per sheet; cookies will spread). Bake cookies until golden brown, about 12 minutes. Transfer parchment with cookies to rack and cool completely. (Can be prepared 4 days ahead. Store in airtight container.)

Steps:

• Preheat oven to 350.
• Comine flour, baking soda, and salt in small bowl.
• Beat sugar and butter in large mixer bowl until creamy. Beat in eggs.
• Gradually beat in flour mixture. Stir in Butterfinger bits.
• Drop by slightly rounded tablespoon onto ungreased baking sheets.
• Bake for 8 to 12 minutes or until lightly browned.
• Cool on baking sheets for 2 minutes. Remove to wire racks to cool completely.

Steps:

• Preheat oven to 350°F.
• grease two cookie sheets.
• Blend sugars, butter, egg whites and vanilla in processor until fluffy, stopping to scrape down sides, about 1 minute.
• Add peanut butter and continue processing until combined, about 20 seconds.
• Add flour, baking soda and salt and blend until just combined, pulsing.
• Do not over process.
• Transfer to a large bowl.
• Stir in chopped Butterfinger bars.
• Mound dough by 1+1/2 tablespoonfuls onto prepared cookie 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.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease baking sheets.
• Cream the butter and the brown and white sugars together until light and fluffy. Add the egg whites and beat well. Beat in the peanut butter and the vanilla.
• Combine the flour, baking soda and salt. Add to the creamed mixture and mix well. Stir in the chopped candy bars. Shape dough into 1 1/2 inch balls and place on the prepared baking sheets.
• Bake at 350 degrees F (175 degrees C) for 10 to 12 minutes or until golden brown. Let cookies cool on wire racks.