Butterfinger Chunkies

Butterfinger Chunkies

"This is my family's favorite cookie recipe. The combination of chopped up Butterfingers and chunky peanut butter is soooooo good!"
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Ingredients

servings 477 cals
Serving size has been adjusted!
Original recipe yields 12 servings

Nutrition

  • Calories:
  • 477 kcal
  • 24%
  • Fat:
  • 25.9 g
  • 40%
  • Carbs:
  • 56.5g
  • 18%
  • Protein:
  • 9.6 g
  • 19%
  • Cholesterol:
  • 20 mg
  • 7%
  • Sodium:
  • 356 mg
  • 14%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease baking sheets.
  2. 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.
  3. 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.
  4. Bake at 350 degrees F (175 degrees C) for 10 to 12 minutes or until golden brown. Let cookies cool on wire racks.

Footnotes

  • Tip
  • Parchment can be used for easier cleanup/removal from the pan.

Reviews

Read all reviews 114
  1. 129 Ratings

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Most helpful positive review

Not wanting to waste an egg, I was tempted to just use one whole egg rather than the two eggs whites. I ended up mixing up the recipe as directed and I'm glad I did--I can only think it was the ...

Most helpful critical review

Tasty cookie - a nice variation of PB cookies. Followed recipe, except used 1c creamy peanut butter and 1/4c chopped peanuts, since i didn't have chunky pb on hand. Also, used 4 candy bars and i...

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Least positive
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Not wanting to waste an egg, I was tempted to just use one whole egg rather than the two eggs whites. I ended up mixing up the recipe as directed and I'm glad I did--I can only think it was the ...

These were a huge hit at our house and my mom even asked me for the recipe. Besure to not over bake them though or they will get tough. Other things I discovered you have to leave them on the ...

New Favorite Cookie Alert! I doubled this recipe (10 Butterfingers!) and I'm glad I did because I would have cried if the guys ate all of these while I'm at work tomorrow, but now I'm also a lit...

I also use 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 us...

These are really, really good cookies... however, I wouldn't call them... Chunkies - I would call them chewies. Very good texture, awesome taste, not at all crisp, but melt in your mouth chewy...

I read all the reviews before making and the cookies came out FABULOUS! The only change I made was to use creamy peanut butter. I used 16 "fun size" bars of Butterfingers. I followed Marianne...

Tasty cookie - a nice variation of PB cookies. Followed recipe, except used 1c creamy peanut butter and 1/4c chopped peanuts, since i didn't have chunky pb on hand. Also, used 4 candy bars and i...

WARNING: if you have toddlers, be careful to break these into small pieces and watch them eat the cookies because they're sticky/tacky in your mouth (as butterfingers are) and could be a choking...

I made these yesterday using about 10 bars from a fun size bag of Butterfingers. These are absolutely delicious. They do come out a bit flat so don't expect a fat cookie. I let them rest on the ...

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