Peanut Butterfinger Chunk Cookies Recipes

PEANUT BUTTER BUTTERFINGER COOKIES

Steps:

• Preheat oven to 350°. Prepare cookie sheets by lining with parchment paper, silpat liner or cooking spray.
• In a large bowl with a handheld mixer, or the bowl of a stand mixer, add the butter, granulated sugar, brown sugar, and peanut butter. Mix together until it is well combined and light in color. Add in eggs and vanilla extract. Blend together.
• Add flour and baking soda into the bowl and mix to combine together. I found this easiest to do with a wooden spoon (it will take a few minutes because the dough is thicker). When the flour is almost incorporated, add in the peanut butter chips and crushed Butterfingers. Mix just until combined.
• Roll cookie dough into a ball, about 1-2 tablespoons of dough (size of a golf ball), or use a medium cookie scoop to scoop the dough and then roll into a ball. Place 12 cookies per cookie sheet.
• Bake for 9-11 minutes.Cookies do not spread much while baking. When the cookies are done they will be puffy and thick looking. You don't want to overbake peanut butter cookies because they will be dry if overcooked. Remember that the cookies will cook slightly more while cooling. I have never baked these cookies longer than 9 minutes.
• Let cookies cool on cookie sheet for a few minutes and then remove to a wire rack. You can leave cookies thick & puffy, or press a few additional peanut butter chips/Butterfinger chunks on tops of the cookies to gently press the cookie down.

BUTTERFINGER CHUNKIES

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.

BUTTERFINGER COOKIES

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.

BUTTERFINGER PEANUT BUTTER COOKIES

Steps:

• In a mixing bowl, cream butter and sugars.
• Add egg whites and beat well. Blend in the peanut butter and vanilla.
• Combine flour, baking soda and salt and add to the cream mixture. Mix well and then stir in the candy bars.
• Use a cookie scoop to place the cookies on greased cookie sheets.
• Bake at 350 for 10-12 minutes or until lightly browned. Cool on baking racks and then enjoy!

BUTTERFINGER TRUFFLES

Steps:

• Using a mixer, beat the butter until creamy. Add the peanut butter and salt, and beat until smooth and combined. Add the powdered sugar, and beat on low until combined. Add 3/4 of the chopped Butterfinger into the mixture. The mixture will be a little crumbly, which is what you want.
• Roll the dough mixture into 1-inch balls and place on a baking tray lined with parchment paper or a silicone mat. You should have about 20 - 25 balls. refrigerate for 40-50 minutes or more.
• Take your peanut butter balls out of the fridge and get ready to coat them.
• Add the chocolate chips to a microwave-safe bowl, and heat in 20 second intervals, stirring after each one, until melted and smooth. Leave to cool for a few minutes.
• Dip each peanut butter ball into the melted chocolate, and place each one onto a baking sheet lined with parchment paper. Add some Butterfinger crumbles on top.
• Let truffles set. You can quick-set them to get the chocolate to harden by placing them in the fridge for a 5-10 minutes.

PEANUT BUTTERFINGER CHUNK COOKIES

Steps:

• 1. Preheat oven to 350 degrees.
• 2. Lightly grease 2 cookie sheets.
• 3. STEEL KNIFE: (Food Processor recipe) Blend sugars, butter, egg whites and vanilla until fluffy, stopping once to scrape down sides of work bowl, about 1 minute.
• 4. Add peanut butter and process until combined, about 20 seconds.
• 5. Add flour, baking soda and salt and blend until just combined using 2 to 3 on/off turns; do not overprocess.
• 6. Transfer to large bowl and stir in chopped butterfingers.
• 7. Mound dough by 1 1/2 tablespoonfuls onto prepared sheets, spacing 2 inches apart.
• 8. Flatten slightly using fingers and bake until dry in appearance and centers are still slightly soft to touch, about 15 minutes.
• 9. Cool on cookie sheets 3 minutes.
• 10. Transfer to rack and cool completely.
• 11. Store in airtight container. (Can be prepared ahead--store 4 days at room temperature or freeze 3 weeks.)

BUTTERFINGER-CHUNK COOKIES

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.)