Butterfinger Chunkies Recipes

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BUTTERFINGER CHUNKIES



Butterfinger Chunkies image

This is my family's favorite cookie recipe. The combination of chopped up Butterfingers and chunky peanut butter is soooooo good!

Provided by Joanie

Categories     Desserts     Cookies

Yield 12

Number Of Ingredients 10

½ cup butter, softened
¾ cup white sugar
⅔ cup packed brown sugar
2 egg whites
1 ¼ cups crunchy peanut butter
1 ½ teaspoons vanilla extract
1 cup all-purpose flour
½ teaspoon baking soda
¼ teaspoon salt
5 (2.1 ounce) bars chocolate-covered crispy peanut butter candy

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.

Nutrition Facts : Calories 477.1 calories, Carbohydrate 56.5 g, Cholesterol 20.3 mg, Fat 25.9 g, Fiber 2.9 g, Protein 9.6 g, SaturatedFat 9.4 g, Sodium 356.1 mg, Sugar 38.2 g

BUTTERFINGER COOKIES



Butterfinger Cookies image

These great cookies don't last long-make a double batch! -Carol Kitchens, Ridgeland, Mississippi

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield about 4 dozen.

Number Of Ingredients 10

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

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.

Nutrition Facts : Calories 122 calories, Fat 7g fat (2g saturated fat), Cholesterol 5mg cholesterol, Sodium 92mg sodium, Carbohydrate 15g carbohydrate (10g sugars, Fiber 1g fiber), Protein 2g protein.

BUTTERFINGER-CHUNK COOKIES



Butterfinger-Chunk Cookies image

Categories     Cookies     Dessert     Bake     Kid-Friendly     Winter     Bon Appétit     Small Plates

Yield Makes about 24 cookies

Number Of Ingredients 9

1/2 cup (1 stick) unsalted butter, room temperature
1/2 cup sugar
1/2 cup (packed) dark brown sugar
1 large egg
1 teaspoon vanilla extract
1 1/4 cups plus 2 tablespoons all purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1 1/2 cups Butterfinger BB's candies (about five 1.7-ounce packages)

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.)

BUTTERFINGER CHUNKIES



Butterfinger Chunkies image

This is my family's favorite cookie recipe. The combination of chopped up Butterfingers and chunky peanut butter is soooooo good!

Provided by Joanie

Categories     Cookies

Yield 12

Number Of Ingredients 10

½ cup butter, softened
¾ cup white sugar
⅔ cup packed brown sugar
2 egg whites
1 ¼ cups crunchy peanut butter
1 ½ teaspoons vanilla extract
1 cup all-purpose flour
½ teaspoon baking soda
¼ teaspoon salt
5 (2.1 ounce) bars chocolate-covered crispy peanut butter candy

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.

Nutrition Facts : Calories 477.1 calories, Carbohydrate 56.5 g, Cholesterol 20.3 mg, Fat 25.9 g, Fiber 2.9 g, Protein 9.6 g, SaturatedFat 9.4 g, Sodium 356.1 mg, Sugar 38.2 g

BUTTERFINGER CHUNKIES



Butterfinger Chunkies image

This is my family's favorite cookie recipe. The combination of chopped up Butterfingers and chunky peanut butter is soooooo good!

Provided by Allrecipes Member

Categories     Cookies

Yield 12

Number Of Ingredients 10

½ cup butter, softened
¾ cup white sugar
⅔ cup packed brown sugar
2 egg whites
1 ¼ cups crunchy peanut butter
1 ½ teaspoons vanilla extract
1 cup all-purpose flour
½ teaspoon baking soda
¼ teaspoon salt
5 (2.1 ounce) bars chocolate-covered crispy peanut butter candy

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.

Nutrition Facts : Calories 477.1 calories, Carbohydrate 56.5 g, Cholesterol 20.3 mg, Fat 25.9 g, Fiber 2.9 g, Protein 9.6 g, SaturatedFat 9.4 g, Sodium 356.1 mg, Sugar 38.2 g

BUTTERFINGER CHUNKIES



Butterfinger Chunkies image

This is my family's favorite cookie recipe. The combination of chopped up Butterfingers and chunky peanut butter is soooooo good!

Provided by Joanie

Categories     Cookies

Yield 12

Number Of Ingredients 10

½ cup butter, softened
¾ cup white sugar
⅔ cup packed brown sugar
2 egg whites
1 ¼ cups crunchy peanut butter
1 ½ teaspoons vanilla extract
1 cup all-purpose flour
½ teaspoon baking soda
¼ teaspoon salt
5 (2.1 ounce) bars chocolate-covered crispy peanut butter candy

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.

Nutrition Facts : Calories 477.1 calories, Carbohydrate 56.5 g, Cholesterol 20.3 mg, Fat 25.9 g, Fiber 2.9 g, Protein 9.6 g, SaturatedFat 9.4 g, Sodium 356.1 mg, Sugar 38.2 g

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