Butterfinger Cookies

A Happy Easter to you! Or Passover! Or Sunday! Whatever the case may be, I hope you are enjoying this spring weekend with your family, with your cat, with your favorite movie. I hope you get to spend time with people who you don’t see nearly enough, who ask you to come their apartment and bake delicious things with them, who strangely suggest a cookie recipe that you’ve been eye-balling for a while. It’s always comforting when familiar people can still read your brain waves even when they don’t live next door to your anymore (or maybe you would find that terrifying).

I hope that when get done making those cookies you spend time with the people who you do live next door to, that you decorate easter eggs with them like you’re kids again, and that you make your friendship just a little bit stronger with the happiness only holidays bring. So that they always stay familiar to you – so that they can always read your brainwaves.

Peanut Butter Butterfinger Cookies, from My Baking Addiction

Ingredients
1/2 cup unsalted butter, softened
3/4 cup sugar
2/3 cup lightly packed brown sugar
2 egg whites
1 1/4 cups crunchy peanut butter
1 1/2 tsp vanilla
1 cup flour
1/2 tsp baking soda
1/4 tsp salt
5 (2.1 oz) butterfinger candy bars, chopped

Step 1: Preheat the oven to 350 degree F and line baking sheets with parchment paper.

Step 2: Use an electric mixer to beat together sugars and butter until light and fluffy. Add the egg whites, and beat well. Add the peanut butter and vanilla, and beat until combined.

Step 3: In a small bowl, combine the flour, baking soda, and salt. Add the dry ingredients to the wet, and mix until just combined. Stir in the chopped candy bars.

Step 4: Place 1 1/2 Tbsp rounds of dough onto prepared cookie sheets. Bake in preheated oven 10-12 minutes until golden brown. Allow to cool on pans for about 5 minutes, and then remove to a cooling rack.