Wednesday, September 15, 2010


All of you know, I am not a big sweet lover..but these have a twist! Really a twist I can go for.....chopped Butterfingers with the chocolate chips - unbelievable!!!

This recipe calls for "no-stir" peanut butter, which are mostly the organic brands because they don't separate, but if you have chunky peanut butter it will do just fine.

1-1/2 cups all purpose flour
1/2 tsp baking powder
1/2 tsp salt
2/3 cup chunky peanut butter
1 stick unsalted butter, room temp
1/3 cup, plus 1/4 cup sugar
1/3 cup packed brown sugar
1 large egg
1 tsp vanilla extract
1/2 cup semi-sweet chocolate chips
1 chopped Butterfinger bar

Preheat oven to 375 degrees

Line a baking sheet with parchment paper. (This makes two sheets so you can do them one at a time or together. If together put one rack in top third and one bottom third or make one at a time in center rack). Whisk flour, baking powder and salt in a medium bowl. In another bowl beat peanut butter, butter, 1/3 cup sugar and brown sugar until smooth. Beat in egg and vanilla extract. Then slowly beat in flour mixture. The dough should be a bit crumbly. Stir in the chips and chopped Butterfinger.

Place the remaining sugar in a small bowl. Roll the dough into about 1-1/2 tbl balls. Roll the balls in the sugar bowl and place on baking sheet 1 inch apart. Using a flat bottom glass, press into 1/3 inch thick rounds.

Bake until edges are golden brown about 15 minutes. If you are using both racks, reverse baking sheets halfway through baking process. Let cool....or don't...YUM!!!!

Can anyone say BIG GLASS OF MILK!


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