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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 cookies 25g Recipe makes 48 cookies) |
||
| Calories 120 | ||
| Calories from Fat 58 | (48%) | |
| Amount Per Serving | %DV | |
| Total Fat 6.5g | 9% | |
| Saturated Fat 2.4g | 11% | |
| Monounsaturated Fat 2.1g | ||
| Polyunsaturated Fat 1.1g | ||
| Trans Fat 0.0g | ||
| Cholesterol 5mg | 1% | |
| Sodium 88mg | 3% | |
| Potassium 81mg | 2% | |
| Total Carbohydrate 14.1g | 4% | |
| Dietary Fiber 0.7g | 2% | |
| Sugars 9.9g | ||
| Protein 2.4g | 4% | |
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Butterfinger Cookies
By: Kim D.
Apr 8, 2002
This is my favorite cookie recipe! If you like peanut butter, you have to try it!!! I found the recipe in a Taste of Home Magazine, which always has wonderful recipes in them!
48 cookies
Ingredients
- 1/2 cup butter, softened
- 3/4 cup sugar
- 2/3 cup brown sugar, firmly packed
- 2 large egg whites
- 1 1/4 cups chunky peanut butter
- 1 1/2 teaspoons pure vanilla extract
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 5 (2 1/8 ounce) butterfinger candy bars, chopped
Directions
1
Preheat oven to 350°F degrees.2
In a mixing bowl, cream butter and sugars.3
Add egg whites; beat well.4
Blend in peanut butter and vanilla.5
Combine flour, baking soda and salt; add to creamed mixture and mix well.6
Stir in candy bars.7
Shape into 1 1/2-inch balls and place on a baking sheet.8
Bake at 350° for 10-12 minutes, or until cookies just start to turn brown.9
Do not over bake!10
Let sit on cookie sheet for a few minutes, before transfering to a wire rack.11
Cool completely.
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Featured Reviews for This Recipe
From: JustMeMelMel
On Apr 22, 2009
This was my first time making these for Christmas this year. They were just fabulous! They fast became a favorite and the kids ask me to make them all the time now!
From: Mandy ny
On Jan 20, 2009
Yum. these were a hit at my home, and at work i must say. its a keeper............thanks
From: ~cbw~
On Jan 25, 2005
Excellent cookie! Butterfingers are my favorite candy and these were a hit! The recipe went together really easy, but I did make a few changes. I used creamy PB and only about 1/2 cup of it. This was because that was all I had but really wanted to try the recipe anyway. I think I will always make them like that as they were just peanut buttery enough and held together perfectly. Thanks for posting, Kim!
From: Elmolvsu
On Aug 17, 2003
I love Butterfinger so I was thrilled to find this recipe. I used my food processor to cut up the butterfinger, but I'm afraid that it might have been too much. The cookie tasted like peanutbutter, but it didn't have the yummy crunchiness of the Butterfinger. Next time I might also add chocolate chips. We have enjoyed the cookies. Thanks for the recipe Kim!
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