Peanut Butter Cup Cookies
About 42 (13 oz. pkg.) REESE'S 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 tsp. baking soda
1 egg white
1 Tbsp. 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" 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 fingertips 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. Yield: about 3½ dozen cookies.
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