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    Peanut Butter Cup Cookies


    Source of Recipe


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    About 42 (13-oz. pkg.) Peanut Butter Cups Miniatures
    1/2 cup (1 stick) butter or 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

    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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