Ingredients
- About 42 Reese’s Peanut Butter Cups Miniatures
- 1/2 c butter (1 stick), softened
- 1/2 c Reese’s Creamy Peanut Butter
- 1/2 c light brown sugar, packed
- 1/4 c granulated sugar
- 1 large egg
- 1 2/3 c all purpose flour
- 1 tsp. baking soda
- 1 egg white
- 1 tbsp. water
- 1 1/2 c crushed corn flakes
Instructions
- Heat oven to 375°F.
- Place the wrapped Reese’s peanut butter cups in the freezer for about 2 minutes. After 2 minutes, remove the wrappers from peanut butter cups. Freezing them will make it easier to remove the wrappers without losing any of the chocolate outside.
- Beat butter, peanut butter, brown sugar, and granulated sugar in a large bowl of a stand mixer on medium speed until light and fluffy about 5 minutes; blend in the whole egg. Stir together the flour and baking soda; add to the butter mixture, scraping the sides and bottom halfway through the process. Shape dough into 1-inch balls. Stir together the 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 for 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.
