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: 3/4 cup sugar; ⅔ cup brown sugar, light; 1/2 cup butter unsalted, room temp; 2 each egg whites; 1 1/2 teaspoons vanilla extract; 1 1/4 cups peanut butter chunky; 1 cup flour, all-purpose; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 5 each butterfinger chocolate bars cut into 1/2-inch pieces

Servings: persons

1
Preheat oven to 350F (180C).
2
Lightly grease 2 cookie sheets.
3
Blend sugars, butter, egg whites and vanilla until fluffy, stopping once to scrape down sides of work bowl, about 1 minute.
4
Add peanut butter and process until combined, about 20 seconds.
5
Add flour, baking soda and salt and blend until just combined using 2 to 3 on/off turns; do not overprocess.
6
Transfer to large bowl.
7
Stir in chopped Butterfingers.
8
Mound dough by 1 1/2 tablespoonfuls onto prepared sheets, spacing 2 inches apart.
9
Flatten slightly using fingers.
10
Bake until dry in appearance and centers are still slightly soft to touch, about 15 minutes.
11
Cool on cookie sheets 3 minutes.
12
Transfer to rack and cool completely.

1798

kcal

Calories

105

Fat

187

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: 3/4 cup sugar, ⅔ cup brown sugar, light, 1/2 cup butter unsalted, room temp, 2 each 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