3/4 c  Sugar
2/3 c  Golden brown sugar
1/2 c  Unsalted butter; room temp.
2    Large egg whites
1 1/2 ts Vanilla extract
1 1/4 c  Peanut butter, chunky*
1 c  All-purpose flour
1/2 ts Baking soda
1/4 ts Salt
5    2.1-ounce Butterfinger bars*

*NOTE: Do not use freshly ground or “old-fashioned style” peanut butter.
Butterfinger bars should be cut into 1/2-inch 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 1/2 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.)