We have a large amount of left over Halloween candy so I've taken to baking with it. We've chopped up Reece's Peanut Butter Cups and put them on top of cupcakes, substituted chopped up Snickers for chocolate chips in cookies, and put mints into brownies. I found this Butterfinger Cookies recipe from My Baking Addiction blog and knew I had to make them.

I switched things up a little bit and added chopped Reece's Peanut Butter Cups too. I think my ratio was about 1 1/2 cups Butterfinger and 1/2 cup of Reece's. The cookies were soft and chewy and stayed moist for the entire week. We'll be making these again soon! 

Butterfinger Peanut Butter Cookies

Ingredients:

1/2 c. unsalted butter, softened
3/4 c. white sugar
2/3 c. firmly packed light brown sugar
2 egg whites
1 1/4 c. smooth peanut butter
1 1/2 t. vanilla extract
1 c. flour
1/2 t. baking soda
1/4 t. salt
2 c. candy bars, chopped

Directions:

Preheat oven to 350 degrees F. Line baking sheets with parchment paper or silicone baking sheets.

In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl with an electric mixer, cream the butter and sugars together until light and fluffy. Add the egg whites and beat well. Beat in the peanut butter and the vanilla, mixing until well combined.

In a small bowl, combine the flour, baking soda, and salt. Add the dry ingredients into the creamed mixture and mix until just combined. Stir in the chopped candy bars.

Using a medium cookie scoop (about 1 ½ tablespoons) shape dough into balls and place on the prepared baking sheets.

Bake in preheated oven for 10 to 12 minutes or until golden brown. Remove cookies from oven and allow them to cool for about 5 minutes on the cookie sheet before moving them to a cooling rack.