These Peanut Butterfinger Chunk Cookies are the ultimate comfort food, combining the rich, salty-sweet flavor of creamy peanut butter with the crunchy, chocolatey goodness of Butterfinger candy bars. The dough is soft and easy to mix, resulting in cookies that are crisp on the edges and delightfully chewy in the center. Perfect for potlucks, movie nights, or simply satisfying a sudden sweet tooth, these cookies come together quickly with pantry staples. The addition of egg whites gives them a tender texture without compromising the deep peanut flavor. Whether you’re a fan of classic chocolate chip or looking for a new twist, these cookies offer a fun, indulgent experience that pairs perfectly with a cold glass of milk.
Peanut Butterfinger Chunk Cookies
Description
These Peanut Butterfinger Chunk Cookies are the ultimate comfort food, combining the rich, salty-sweet flavor of creamy peanut butter with the crunchy, chocolatey goodness of Butterfinger candy bars. The dough is soft and easy to mix, resulting in cookies that are crisp on the edges and delightfully chewy in the center. Perfect for potlucks, movie nights, or simply satisfying a sudden sweet tooth, these cookies come together quickly with pantry staples. The addition of egg whites gives them a tender texture without compromising the deep peanut flavor. Whether you're a fan of classic chocolate chip or looking for a new twist, these cookies offer a fun, indulgent experience that pairs perfectly with a cold glass of milk.Ingredients
Directions
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Preheat oven to 350F (175C).
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Lightly grease two large cookie sheets or line them with parchment paper.
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Cut the Butterfinger bars into approximately 1/2-inch pieces and set aside.
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In a food processor or large mixing bowl, combine the granulated sugar, brown sugar, softened butter, egg whites, and vanilla extract.
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Blend or beat the mixture until light and fluffy, stopping once to scrape down the sides of the bowl, about 1 minute.
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Add the peanut butter to the mixture and process or beat until fully combined, about 20 seconds.
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Add the flour, baking soda, and salt.
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Blend or mix on low speed just until the dry ingredients are incorporated; do not overmix.
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Transfer the dough to a large bowl and stir in the chopped Butterfinger pieces until evenly distributed.
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Scoop the dough by heaping 1 1/2 tablespoonfuls onto the prepared cookie sheets, spacing them about 2 inches apart.
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Gently flatten each mound slightly with your fingers.
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Bake for 12 to 15 minutes, or until the edges are golden brown and the centers still look slightly soft.
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Allow the cookies to cool on the baking sheets for 3 minutes before transferring them to a wire rack to cool completely.
Nutrition Facts
Servings 31
- Amount Per Serving
- Calories 2128.3kcal
- % Daily Value *
- Total Fat 163.7g252%
- Saturated Fat 86.7g434%
- Cholesterol 333.2mg112%
- Sodium 2434.7mg102%
- Total Carbohydrate 145.5g49%
- Dietary Fiber 6.1g25%
- Sugars 91.7g
- Protein 31.6g64%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
