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Butterfinger Cookies

These great cookies don't last long—make a double batch! —Carol Kitchens, Ridgeland, Mississippi
  • Total Time
    Prep: 15 min. Bake: 10 min./batch + cooling
  • Makes
    about 4 dozen

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

Directions

  • 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.
Nutrition Facts
1 cookie: 122 calories, 7g fat (2g saturated fat), 5mg cholesterol, 92mg sodium, 15g carbohydrate (10g sugars, 1g fiber), 2g protein.
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