Butterfinger Cookies
These great cookies don't last long—make a double batch! —Carol Kitchens, Ridgeland, Mississippi
Ingredients
- 1/2 cup butter, softened
- 3/4 cup sugar
- 2/3 cup packed brown sugar
- 2 large egg whites, room temperature
- 1-1/4 cups chunky peanut butter
- 1-1/2 teaspoons vanilla extract
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 6 Butterfinger candy bars (1.9 ounces each), chopped
Reviews
These cookies are delicious and very easy to create. They taste like peanut butter cookies with a hint of butterfingers. Do not over bake! Let sit on cookie sheet for a few minutes, before transferring to a wire rack. I found this recipe in 1999 Taste of Home Collector's Edition Magazine contributed from Carol Kitchens of Mississippi, and wanted to leave a review
I reduced the brown sugar to 1/2 cup and didnt use a full bag of crushed butterfingers (found in bakery aisle by chocolate chips) Wasnt so sweet that way and I think made it a better cookie. I also used parchment paper and they didnt spread and were nice and chewy. Note: they harden after cooling so dont overbake. Mine were done in 12 mins. I also used a cookie scoop and they were perfect shapes and all were even that way. Alot easier than dropping from tbsp too!
Loved 'em.
Excellent cookie. I cut the white sugar by 2tablespoons as suggested. I used one whole egg instead of two egg whites. I used parchment paper on the cookie sheet. I also added 1/2 cup of chopped walnuts since i used creamy peanut butter. I cut the peanut butter to 1 cup.
No adjustments needed these cookies are wonderful!
Really good but almost overwhelmingly sweet-- this would be great without the butterfinger bars as a peanut butter cookie....
Delicious! Used creamy peanut butter and they were chewy and crunchy. Definitely recommend.
Best "peanut butter" cookie I've had! My husband loves Butterfingers and he really liked it as well.
I made these cookies for the first time-this a.m.! I did make adjustments to this recipe by adding 1 Tbsp. light corn syrup to the creamed mixture and I just used 3/4 cup CREAMY peanut butter! For me this worked well! I used the fun-sized Butterfinger candy bars and crushed them in my food processor-I measured out 1-1/4 cups total and I added about 1/8 to 1/4 cup semi-sweet chocolate chips! These cookies SPREAD! I'd started baking them first at 10 minutes, then I baked the 2nd sheet of cookies 9 minutes and the last sheet of cookies at 8 minutes! I used 2 teaspoons to drop the cookies on the greased baking sheets! Recipe made more than 4 dozen-I'd say I got at least 5 to 5-1/2 dozen cookies from this recipe! I'd used LESS peanut butter so that the cookies wouldn't be too stiff! The cookies were delicious and chewy! Carol Kitchens, THANK YOU for sharing this recipe! I took them to my hospital volunteer dept. (Nutrition) and to the Volunteer Resources 0ffice. The Nutrition Dept. tasted them and I got raves! I'm sure that I'll be turning to this recipe from time to time now! It's EXCELLENT! delowenstein
I drop by teaspoon, it,s faster and they do form uniform circles...though smaller. Huge hit by all. THEY MAKE THE BEST ICE CREAM SANDWICHES, with French Vanilla Ice Cream...to die for!!!