The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: May 9, 2012
Awesome cookies!!! I've made these twice already and my whole family LOVED them. The only thing was that I had to add alot of extra flour because even if you use just the egg whites, it doesn't get that cookie dough texture that it needs, it was more like a batter. So take my word for it, you're gonna need alot of extra flour. And don't use the whole egg. Other than that they were delish. Me and my dad's favorite cookies!!! : )
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Cooking Level: Intermediate

Home Town: Columbia, South Carolina, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.5 star rating.
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Reviewed: Mar. 29, 2012
Definitely needs 1/2 tsp. more of baking soda. Other than that, they are great :) Even our flat ones were soft and chewy. Thanks!
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Photo by TRE8JSE

Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Mar. 18, 2012
added a bit more flour and didn't have enough peanut butter on hand but still turned out very good with chocolate chips instead of choclate bar.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Feb. 12, 2012
I used one whole egg instead of two whites, it was just easier. These are luscious little cookies. I'll have to hide them in the freezer if I want any left to give away. NOTE: I find that using three of the full-sized bars is plenty. I think I like butter in these cookies better than the margerine and Sunny is right. Let these cool for a couple minutes before pulling them of the sheet. Also, do not use a natural or really cheap peanut butter. Try to stick with Jif or Skippy if you can. Otherwise, the cookies will be awful.
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Cooking Level: Expert

Home Town: Seattle, Washington, USA
Living In: Belle Vernon, Pennsylvania, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.5 star rating.
Reviewed: Dec. 22, 2011
Okay recipe....not great, but not bad, just okay. I made the recipe as stated, the cookies were chewy in the inside and oily. I was expecting great things with the Butterfingers Candy Bars but was disappointed.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Dec. 13, 2011
Excellent cookies! My whle family loved them. They ate them right off of the cooling rack - never had to store!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Nov. 25, 2011
very easy to make and a great way to use up Halloween candy. they are a great peanut butter cookie. You can make these without the butterfingers candy bars. I made the recipe exactly as written and they were great.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Nov. 22, 2011
WOW.... so chewy and soft and delicious... and so so incredibly unhealthy wow... but they do taste really good... I added the extra baking soda like other suggested... I did not add chocolate chips though but I am sure that would be good... I used creamy peanut butter because that is what I had and they still turned out wonderful.... better than the sugar cookie based ones I made before...
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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Nov. 19, 2011
there wasn't one person that ate these that didn't absolutely love them! Unique and delicious
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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Nov. 16, 2011
Followed recipe and the cookies came out perfectly. I used three regular size Butterfingers (the kind you find in the checkout isle)and crushed them in the food processor ... also added a half cup of chocolate chips. Delicious.
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Photo by stayceebee

Cooking Level: Expert

Home Town: Elmira, New York, USA

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