"This is my family's favorite cookie recipe. The combination of chopped up Butterfingers and chunky peanut butter is soooooo good!" — Joanie
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packed brown sugar
1 1/4 cups
crunchy peanut butter
1 1/2 teaspoons
5 (2.1 ounce) bars
chocolate-covered crispy peanut butter candy
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 egg whites that were responsible for the wonderful soft and chewy texture of this cookie. Because the candy bar chunks melt during baking, some of the cookies end up somewhat misshapen, but they're so peanut buttery delicious I would hardly say it matters.
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 it was plenty. Would recommend making bigger cookies, as the smaller don't stay as chewy the next day.
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 cookie sheet for a few minutes before you move them to a cookie rack to finish cooling. Do not leave large chucks of candy on the outside of the dough balls or they will not work well. Do not eat while still hot or the candy will burn you, warm is good though. I also ended up with closer to five dozen rather than two so prepare to make a lot.
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 little nervous because I can't stop eating them and there might not be any left by the time I go to work tomorrow and they know I made a double batch so that would be pretty embarassing. Mine turned out a little flat, but I like flat cookies, so thanks for the recipe!!! UPDATE 3-19: I bought a CASE of Butterfingers yesterday and I'm getting down with this recipe again today. I forgot to mention in my earlier review that you need to let these guys cool on the baking sheet or they will fall apart. Thanks! :)
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 using three of the full-sized bars is plenty. 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.
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 and delectable!
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's suggestion and used parchment paper and left the butterfingers very chunky. I left them cool before moving as Sunny suggested. I only wish I had doubled the recipe! Thank you Joanie for sharing!
These are great cookies. I used crunchy peanut butter and egg white, and real butter. I scoop mine out with a pampered chef scoop, and bake about 11 minutes. They are nice and chewy and everyone loves them.
I am getting ready to make another batch today.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 233
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