Yum! It’s a peanut butter cookie taken to the next level! I made a quarter batch of this recipe from food.com and omitted the egg whites while subbing in margarine instead of butter. The lack of egg whites made these a flatter cookie but that’s just fine. I decided since I had a bit of melted chocolate left that I should use it. Totally unnecessary but tasty. In fact, I kept these in the fridge and the husband found them and finished them off. That guy never looks in the fridge but he was on a mission to finish these.
The bad part about this is that I’m all out of homemade butterfinger candy. And I don’t really have plans to make anymore. Not soon at least, so these cookies won’t be reappearing for quite awhile.