Ingredients
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3/4 cup sugar
2/3 cup light brown sugar, packed
1/2 cup unsalted butter, room temp
2 egg whites
1 1/2 teaspoons vanilla
1 1/4 cups chunky peanut butter
1 cup flour
1/2 teaspoon salt
1 1/2 teaspoons baking soda
5 (2 1/8 ounce) butterfinger candy bars
Preparation
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Preheat oven to 350 degrees.
Lightly grease 2 cookie sheets.
In a food processor, blend sugars, butter, egg whites, and vanilla until light and fluffy, stopping once to scrape down the sides of the work bowl, about 1 minute.
Add the peanut butter and process using on/off pulses until combined, about 20 seconds.
Add flour, salt and baking soda and blend until just combined using 2 to 3 on/off turns; do not over process.
Transfer mixture to a large bowl.
Cut candy bars into 1/2 inch pieces and stir into dough.
Mound dough by 1 1/2 tablespoons onto prepared sheets, spacing 2 inches apart.
Flatten slightly using fingers.
Bake until dry in appearance and centers are slightly soft to touch, about 15 minutes.
Cool on cookie sheets 3 minutes before removing (they will fall apart until the candy hardens up a bit).
Transfer to wire racks to cool completely.
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