Butterfinger Cookies
The sugar gets creamed with the butter and the brown sugar is added later along with the flour.
Servings 28 cookies
Cost 5
Ingredients
- 1 stick unsalted butter, softened (114 grams)
- ⅔ cup sugar (130 grams)
- 2 large egg whites (60-65 grams)
- 1 cup peanut butter (260 grams)
- 1 teaspoon vanilla
- 1 cup all-purpose flour (130 grams)
- ⅔ cup light brown sugar (130 grams)
- ½ teaspoon baking soda
- ½ teaspoon cream of tartar
- ¼ teaspoon salt plus an extra pinch if using unsalted butter
- ¾ cup milk or semisweet chocolate chips (can use a little more)
- 1 cup chopped Butterfinger candy (I used 2 boxes of the unwrapped minis)
Instructions
- In a large mixing bowl, beat the butter and sugar with an electric mixer for about 2 minutes or until light and creamy. Add egg whites and beat for another 2 minutes until light and fluffy. Add the peanut butter and vanilla and beat for another minute, scraping the side of the bowl as needed.
- Mix together the flour, brown sugar, baking soda, cream of tartar and salt. Add to the bowl and stir by hand until blended.
- Stir in the Butterfinger and the chips.
- Using a medium size cookie scoop, scoop up mounds of dough and put them on a dinner plate. Cover and chill until ready to bake or bake right away.
- When ready to bake, preheat oven to 350F.
- Arrange the chunks on a parchment lined baking sheet, leaving about 2 ½ inches between each dough ball.
- Bake for about 12-14 minutes (you can check at 10).
- For flat cookies, open the oven after about 10 minutes and bang the pan gently on the rack.