Recipe - Peanut Butterfinger Chunk Cookies

Three fourths cup Sugar
2/3 cup Golden brown sugar
One half cup Unsalted butter; room temp.
2 Large egg whites
1 One half teaspoon Vanilla extract
1 One fourth cup Peanut butter, chunky*
1 cup Allpurpose flour
One half teaspoon Baking soda
One fourth teaspoon Salt
5 2.1ounce Butterfinger bars*

*NOTE: Do not use freshly ground or "oldfashioned style" peanut butter.
Butterfinger bars should be cut into 1/2inch pieces. Preheat oven to 350F.
Lightly grease 2 cookie sheets. STEEL KNIFE:(Food Processor recipe) Blend
sugars, butter, egg whites and vanilla until fluffy, stopping once to
scrape down sides of work bowl, about 1 minute. Add peanut butter and
process until combined, about 20 seconds. Add flour, baking soda and salt
and blend until just combined using 2 to 3 on/off turns; do not
overprocess. Transfer to large bowl. Stir in chopped Butterfingers. Mound
dough by 1 One half tablespoonfuls onto prepared sheets, spacing 2 inches apart.
Flatten slightly using fingers. Bake until dry in appearance and centers
are still slightly soft to touch, about 15 minutes. Cool on cookie sheets 3
minutes. Transfer to rack and cool completely. Store in airtight container.
(Can be prepared ahead. Store 4 days at room temperature or freeze 3
weeks.)

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini