Ingredients
-
1 (13 ounce) package peanut butter cup miniatures (approximately 42)
1/2 cup butter or 1/2 cup margarine, softened
1/2 cup creamy peanut butter
1/2 cup packed light brown sugar
1/4 cup granulated sugar
1 egg
1 2/3 cups all-purpose flour
1 teaspoon baking soda
1 egg white
1 tablespoon water
1 cup crushed corn flakes
Preparation
-
Heat oven to 375\u00b0F.
Remove wrappers from peanut butter cups.
In large bowl, beat butter, peanut butter, brown sugar and granulated sugar until light and fluffy; blend in egg.
Stir together flour and baking soda; add to butter mixture.
Shape dough into 1-inch balls.
Stir together egg white and water; beat with fork until foamy.
Roll balls in egg white mixture, then in crushed cereal.
Place on ungreased cookie sheet; press with thumb or finger tips in center making an indentation.
Bake 8 to 10 minutes or until cookies are set.
Remove from oven; immediately press peanut butter cup onto each cookie.
Cool 1 minute; remove carefully from cookie sheet to wire rack.
Cool completely.
About 3-1/2 dozen cookies.
Leave a comment