Butterfinger Chunk Cookies

Butterfinger Chunk Cookies ½ cup unsalted butter, softened ¾ cup white sugar ⅔ cup lightly packed light brown sugar 2 egg whites 1¼ cups crunchy peanut butter 1½ teaspoons pure vanilla extract 1 cup all-purpose flour ½ teaspoon baking soda ¼ teaspoon salt 5 (2.1 ounce) Butterfinger candy bars, chopped (I used my food processor) Preheat oven to 350 degrees F. Line baking sheets with parchment paper or silicone baking mat. 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 (give plenty of space in between so they don't run into each other while baking). Bake in preheated oven for 10 to 12 minutes or until golden brown. Be sure to not over bake them though or they will get tough. Remove cookies from oven and allow them to cool for about 5 minutes on the cookie sheet before moving them to a cooling rack to cool completely. Store cookies in an airtight container at room temperature for up to 2 days.