Peanut Butterfinger Chunk Cookies Recipe

Name: Peanut Butterfinger Chunk Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ¾ cup sugar; ⅔ cup firmly packed brown sugar; ½ cup unsalted butter, cut into 4 pieces, room temperature; 2 large egg whites; 1 ½ teaspoons vanilla extract; 1 ¼ cups chunky peanut butter (not old-fashioned style); 1 cup all-purpose flour; ½ teaspoon baking soda; ¼ teaspoon salt; 10 12 ounces butterfinger candy bars, cut into 1/2 inch pieces

Servings: persons

1
Preheat oven to 350F.
2
grease two cookie sheets.
3
Blend sugars, butter, egg whites and vanilla in processor until fluffy, stopping to scrape down sides, about 1 minute.
4
Add peanut butter and continue processing until combined, about 20 seconds.
5
Add flour, baking soda and salt and blend until just combined, pulsing.
6
Do not over process.
7
Transfer to a large bowl.
8
Stir in chopped Butterfinger bars.
9
Mound dough by 1+1/2 tablespoonfuls onto prepared cookie sheets, spacing 2 inches apart.
10
Flatten slightly using fingers.
11
Bake until dry in appearance and centers are still slightly soft to touch, about 15 minutes.
12
Cool on cookie sheets 3 minutes.
13
Transfer to rack and cool completely.

2908

kcal

Calories

268

Fat

115

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: ¾ cup sugar, ⅔ cup firmly packed brown sugar, ½ cup unsalted butter, cut into 4 pieces, room temperature, 2 large egg whites, and more.

Yes, Peanut Butterfinger Chunk Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Peanut Butterfinger Chunk Cookies

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions