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Peanut Butter Cup Cookies

Get ready to switch things up with this new take on an old favorite. Crushed cereal adds a satisfying crunch to the classic Peanut Butter Cup Corn Flake cookie.

  • PRINT

SKILL LEVEL : intermediatePREP TIME : 25  Minutes

Ingredients

  Amount Per Serving % DV *
Calories120
Calories from Fat60
Total Fat6 g9% DV
Saturated Fat2 g13% DV
Trans Fat0 g
Cholesterol10 mg3% DV
Sodium110 mg5% DV
Total Carbohydrates15 g5% DV
Dietary Fiber1.0 g4% DV
Sugars8 g
Protein3 g
Vitamin A2% DV
Vitamin C0% DV
Calcium0 mg2% DV
Iron4% DV
  Amount Per Serving % DV *
Calories120
Calories from Fat60
Total Fat6 g9% DV
Saturated Fat2 g13% DV
Trans Fat0 g
Cholesterol10 mg3% DV
Sodium110 mg5% DV
Total Carbohydrates15 g5% DV
Dietary Fiber1.0 g4% DV
Sugars8 g
Protein3 g
Vitamin A2% DV
Vitamin C0% DV
Calcium0 mg2% DV
Iron4% DV
  • 1/2 cup light brown sugar packed
  • 1 tablespoon water
  • 1/4 cup granulated sugar
  • 1 egg(s)
  • 1 egg white
  • 1-2/3 cups all purpose flour
  • 1 teaspoon baking soda
  • About 42 REESE'S Peanut Butter Cups Miniatures
  • 1-1/2 cups crushed corn flakes
  • 1/2 cup REESE'S Creamy Peanut Butter
  • 1/2 cup butter or margarine (1 stick) , softened

Directions

  • 1. Heat oven to 375°F. Remove wrappers from peanut butter cups.
  • 2. Beat butter, peanut butter, brown sugar and granulated sugar in large bowl 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.
  • 3. 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. Makes about 42 cookies.

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