I’m putting this recipe out because I was reminded of how much I love these cookies when I read a recent recipe from one of my favorite food websites, Gingerbread Bagels. The article was called; “Butterfinger Chocolate Covered Strawberries“. What a great idea.
But as I left a comment on that article, I realized I should put my wife’s recipe for Butterfinger cookies out. If I’m so absolutely addicted to them, I know others will be.
In fact, I’ve taken them to a company pot luck dinner a couple of times, and there were a few people that were gorging themselves on them just as I do, and then asked for the recipe. There’s just something about them that makes you want to eat more than you know you should be eating at one time.
So here it is. Be careful now, they’re highly addictive!
1/2 cup butter
3/4 cup sugar
2/3 cup brown sugar
2 egg whites
1 1/4 cup crunchy peanut butter
1 1/2 teaspoon vanilla
1 cup flour (doesn’t sound right, but it’s all you use)
1/2 teaspoon baking soda
1/4 teaspoon salt
5 (2.1 oz.) Butterfinger bars – chopped
Note: My wife takes a knife and cuts the Butterfinger bars about every 3/4 to 1 inch along the bar. I like the big chunks in there the best. I don’t think they would be the same if you chopped the bars into very small pieces. (As in almost crushed).
Cream the butter and sugars together. Add the egg whites, and beat in the peanut butter and vanilla.
Stir in the flour, baking soda and salt. Now add in the chopped candy bars.
Bake the cookies at 350 degrees for 10 to 12 minutes.