peanut butterfinger chunk cookies

How To Make peanut butterfinger chunk cookies

• 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.)
• Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
• Printable Recipe Card