Peanut Butterfinger Chunk Cookies

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Servings: 30 Difficulty: Intermediate
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Creamy peanut butter cookies loaded with crunchy candy bar pieces
Peanut Butterfinger Chunk Cookies recipe image
Peanut Butterfinger Chunk Cookies recipe image
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Peanut Butterfinger Chunk Cookies

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Intermediate
Servings: 30 Calories: 1000.6

Description

These Peanut Butterfinger Chunk Cookies are the ultimate comfort food treat, combining rich, creamy peanut butter with the salty-sweet crunch of Butterfinger candy bars. The dough comes together quickly in a food processor, resulting in a tender, chewy cookie that holds its shape perfectly. The contrast between the soft peanut butter base and the crisp candy chunks creates an irresistible texture and flavor profile. Perfect for bake sales, potlucks, or simply satisfying a late-night sweet tooth, these cookies are easy to make with pantry staples. They bake up golden brown and stay soft for days if stored properly. A crowd-pleasing dessert that brings a fun, nostalgic twist to classic peanut butter cookies.

Ingredients

Directions

  1. Preheat oven to 350&# 194;°F (177ðC). Lightly grease two cookie sheets.
  2. In a food processor, blend granulated sugar, brown sugar, softened butter, egg whites, and vanilla until fluffy, stopping once to scrape down the sides of the work bowl, about 1 minute.
  3. Add peanut butter to the processor and blend until fully combined, about 20 seconds.
  4. Add flour, baking soda, and salt to the mixture. Blend using 2-3 on/off turns until just combined; do not over-process.
  5. Transfer the dough mixture to a large bowl.
  6. Stir in the chopped Butterfinger candy bars until evenly distributed.
  7. Mound dough by 1-1/2 tablespoonfuls onto the prepared sheets, spacing them 2 inches apart.
  8. Flatten each mound slightly using your fingers.
  9. Bake until the cookies appear dry on top but the centers are still slightly soft to the touch, about 15 minutes.
  10. Cool cookies on the cookie sheets until fairly cool to prevent them from falling apart.
  11. Transfer cookies to a wire rack to cool completely.

Nutrition Facts

Servings 30

Amount Per Serving
Calories 1000.6kcal
% Daily Value *
Total Fat 61.8g96%
Saturated Fat 22.8g115%
Cholesterol 64.5mg22%
Sodium 369.1mg16%
Total Carbohydrate 100.6g34%
Dietary Fiber 5.1g21%
Sugars 91.4g
Protein 22.0g44%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Storage: Store cookies in an airtight container at room temperature for up to 4 days, or freeze for up to 3 weeks.

Variations: You can substitute other peanut butter candies like Reeses Pieces or M&Ms for a different twist.

Tip: Ensure the butter is softened to room temperature for best blending results.

Ingredient Note: The recipe calls for both granulated sugar and packed brown sugar (1 cup total split between the first two ingredients).

Baking Soda: Do not omit the 1/2 teaspoon baking soda mentioned in the original directions for proper rise and texture.

Keywords: peanut butter cookies, butterfinger, candy bar cookies, chewy cookies, peanut butter dessert, easy baking, chocolate peanut butter, cookie recipe, bake sale treats, comfort food, chunky cookies, sweet and salty, food processor cookies, peanut butter chunks, holiday cookies
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