Peanut Butter Cup Cookies

Name: Peanut Butter Cup Cookies
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 36-42 cookies
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

(3)

Recipe by Wendy Shoemaker

These cookies are amazing! The crushed cornflakes add a great crunchy texture. My family devoured them!

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READY IN: 25mins

YIELD: 36-42 cookies

UNITS: US

INGREDIENTS

Nutrition

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

DIRECTIONS

Heat oven to 375°F.
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.

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