Sorry for vanishing for a week! I had my master’s defense this morning, and while I had good intentions to cook and bake last week to ensure I’d still have regular blog posts… it just didn’t happen. I got totally swamped trying to get ready for my defense and ended up living on a big pot of Baked Potato Soup for most of the week.
I’ll make it up to you though by sharing the recipe for these ridiculously peanut-buttery Butterfinger Cookies. For a long time Butterfingers reigned supreme as my favorite kind of candy bar. These days I’m more inclined to reach for some Reese’s, but I still love Butterfingers too. These cookies have lots of chopped up candy in them, plus some peanut butter in the dough which makes for a pretty extreme cookie. A glass of milk is highly recommended!
- 1/2 cup butter, softened
- 3/4 cup white sugar
- 2/3 cup packed brown sugar
- 2 egg whites
- 1 1/4 cups peanut butter (crunchy or smooth)
- 1 1/2 tsp. vanilla extract
- 1 cup flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 10.5 oz. Butterfingers, coarsely chopped
- Preheat oven to 350 degrees, lightly butter two baking sheets.
- Cream the butter, peanut butter and sugars until fluffy. Add the egg whites and vanilla then beat until combined.
- In a separate bowl, combine the flour, baking soda and salt. Add to the peanut butter mixture and mix well. Stir in the Butterfingers until just combined.
- Scoop the dough into medium sized cookies (I used a 1 1/2 tablespoon sized cookie scoop) then bake for 10 to 12 minutes. Let the cookies cool on the cookie sheet for a few minutes, then move to a cooling rack.