I need to tell you about these cookies right away. I consider myself a chocolate chip cookie fanatic. They are my cookie of choice. The end.
Except when a GREAT peanut butter cookie comes along. There’s a little competition there for the ol’ chocolate chipper. I’ve probably tried as many different peanut butter cookie recipes as I have chocolate chip. And I’m often not satisfied. The problem is usually that they get too crispy by the next day. I want a peanut butter cookie that stays soft, but has some chew.
When I saw these cookies on Steph’s blog, Plain Chicken, I KNEW I had to try them. When you’re done with me here, you must go see Steph’s cookies and her blog. I just think it is one of the cutest blogs out there and I love that she does “Meow Monday” and always posts pictures of her three orange tabby cats livin’ the life. I get my sweet fill of cats (since I love them but am allergic) as well as some dang good lookin’ meals (a lot of them involving chicken) and the best looking cookies and desserts. Steph found this cookie recipe on Food.com.
Dadgum it, these cookies are de-licious! I know someone specifically who will really like them (I tucked a few away in the freezer for you, Bob, and will make them again for sure.) The only small minor change I made was instead of five Butterfinger Candy Bars chopped up, I only added three and added some chopped Dove milk chocolates. (This was really only because that’s all I had, not quite enough Butterfinger that the recipe called for.) I actually loved the extra chocolate, so I will probably do it this way from now on. Those Butterfingers add an amazing chew to these peanut butter cookies, but they have stayed soft the next day. No hard crumbly peanut butter cookies here. They ARE a tad on the sweeter side, they would have to be with the added candy bars, but I think they are just great. I will probably try the recipe again sometime without the candy just to see if it’s a peanut butter cookie recipe I’ll enjoy as well.
If you love peanut butter and you love adding chocolate to your peanut butter, you need to make these cookies. That’s all.
Butterfinger Cookies, by Katrina, adapted from Steph at Plain Chicken who adapted from Food.com
1/2 cup unsalted butter, softened
3/4 cup granulated sugar
3/4 cup brown sugar, firmly packed
2 large egg whites (I used powdered egg white mixed with water—worked great!)
1 1/4 cups chunky peanut butter (smooth would be fine)
2 teaspoons pure vanilla extract
1 cup all purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
3 (2.1 ounce) Butterfinger Candy Bars, chopped
4.2 ounces chopped milk chocolate (I used Dove Promises, chips would be fine)
Preheat oven to 350 degrees F. Line baking sheets with parchment paper. Set aside.
In electric mixer, cream together butter and sugars. Add egg whites and beat well. Blend in peanut butter and vanilla. Combine flour, baking soda and salt. Add to creamed mixture and mix well. Stir in candy bars and chocolate. Using a one ounce cookie scoop, place dough on baking sheet.
Bake for 9-10 minutes (do not overbake), just intl the start to brown. Let the cookies sit on the baking sheet for a few minutes. Transfer to a wire cooling rack to cool completely. Makes about 3 dozen.