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 2/3 cups all-purpose flour
-
1 teaspoon baking soda
-
1 tablespoon water
-
1 cup crushed corn flakes
-
1 egg
-
1 egg white
Instructions
- 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.