Peanut Butterfinger Chunk Cookies

• 34 cup sugar
• 23 cup firmly packed brown sugar
• 12 cup unsalted butter, cut into 4 pieces, room temperature
• 2 large egg whites
• 1 12 teaspoons vanilla extract
• 1 14 cups chunky peanut butter (not old-fashioned style)
• 1 cup all-purpose flour
• 12 teaspoon baking soda
• 14 teaspoon salt
• 10 12 ounces butterfinger candy bars, cut into 1/2 inch pieces

1. Preheat oven to 350F.
2. grease two cookie sheets.
3. Blend sugars, butter, egg whites and vanilla in processor until fluffy, stopping to scrape down sides, about 1 minute.
4. Add peanut butter and continue processing until combined, about 20 seconds.
5. Add flour, baking soda and salt and blend until just combined, pulsing.
6. Do not over process.
7. Transfer to a large bowl.
8. Stir in chopped Butterfinger bars.
9. Mound dough by 1+1/2 tablespoonfuls onto prepared cookie sheets, spacing 2 inches apart.
10. Flatten slightly using fingers.
11. Bake until dry in appearance and centers are still slightly soft to touch, about 15 minutes.
12. Cool on cookie sheets 3 minutes.
13. Transfer to rack and cool completely.

sugar, brown sugar, unsalted butter, egg whites, vanilla, chunky peanut butter, flour, baking soda, salt, butterfinger

Taken from www.food.com/recipe/peanut-butterfinger-chunk-cookies-56240 (may not work)