- 1/2 cup butter, softened
- 3/4 cup white sugar
- 2/3 cup packed brown sugar
- 2 egg whites
- 1 1/4 cups crunchy peanut butter
- 1 1/2 teaspoons vanilla extract
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 5 (2.1 ounce) bars chocolate-covered crispy peanut butter candy
- 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.
03/20/2017
recipepes.com
butterfinger chunkies, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
