PEANUT BUTTER CUP COOKIES
These cookies are amazing! The crushed cornflakes add a great crunchy texture. My family devoured them!
Provided by Wendy Shoemaker
Categories Dessert
Time 25m
Yield 36-42 cookies
Number Of Ingredients 11
Steps:
- 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.
Nutrition Facts : Calories 87, Fat 4.6, SaturatedFat 2, Cholesterol 12.7, Sodium 80, Carbohydrate 10.2, Fiber 0.4, Sugar 4.8, Protein 1.9
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