Introducing the delectable Peanut Butter Cup Cookies recipe, a delightful fusion of creamy peanut butter goodness and the satisfying crunch of crushed cornflakes 🍪. These cookies are a true marvel, balancing flavors and textures to perfection. With a cook time of just 10 minutes and a total preparation time of 25 minutes, they’re perfect for whipping up a quick batch of homemade treats to delight your family and friends.
Recipe Overview:
- Name: Peanut Butter Cup Cookies
- Cook Time: 10 minutes
- Prep Time: 15 minutes
- Total Time: 25 minutes
- Recipe Category: Dessert
- Keywords: Cookie & Brownie, < 30 Mins
- Recipe Yield: 36-42 cookies
Ingredients:
- 1 cup butter
- 1/2 cup margarine
- 1/2 cup creamy peanut butter
- 1/2 cup light brown sugar
- 1/4 cup granulated sugar
- 1 egg
- 1 2/3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 tablespoon water
- Crushed cornflakes (to coat)
Instructions:
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Preheat the Oven: Start by preheating your oven to 375°F (190°C). This ensures that your cookies bake evenly to perfection.
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Prepare the Peanut Butter Cups: Unwrap the peanut butter cups, getting them ready to be placed on the freshly baked cookies later.
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Cream the Ingredients: In a large bowl, beat together the butter, margarine, creamy peanut butter, brown sugar, and granulated sugar until the mixture is light and fluffy. This step ensures a smooth and creamy texture for your cookies. Once blended, add in the egg and continue mixing until well incorporated.
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Combine Dry Ingredients: In a separate bowl, stir together the all-purpose flour and baking soda. Then, gradually add this dry mixture to the butter mixture, ensuring it is fully combined.
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Shape the Dough: Roll the dough into 1-inch balls, shaping them evenly for uniform baking.
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Prepare the Coating: In a shallow dish, whisk together the egg white and water until foamy. In another dish, place the crushed cornflakes, ready to coat the dough balls.
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Coat the Dough Balls: Roll each dough ball first in the egg white mixture, ensuring it’s fully coated, then roll it in the crushed cornflakes until nicely coated all around.
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Place on Baking Sheet: Arrange the coated dough balls on an ungreased cookie sheet, leaving space between each cookie to allow for spreading during baking. Use your thumb or fingertips to gently press down on the center of each ball, creating a small indentation.
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Bake: Slide the cookie sheet into the preheated oven and bake for 8 to 10 minutes, or until the cookies are set and golden brown around the edges.
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Add the Peanut Butter Cups: As soon as the cookies are out of the oven, immediately press a peanut butter cup into the center of each cookie, gently but firmly. The residual heat from the cookies will soften the chocolate, creating a delightful gooey center.
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Cool and Serve: Allow the cookies to cool on the baking sheet for about 1 minute before carefully transferring them to a wire rack to cool completely. This step ensures that the cookies set properly and maintain their shape.
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Enjoy: Once cooled, indulge in the irresistible combination of creamy peanut butter, crunchy cornflakes, and decadent chocolate. These Peanut Butter Cup Cookies are sure to be a hit with everyone lucky enough to taste them!
Nutritional Information (per serving):
- Calories: 87
- Fat Content: 4.6g
- Saturated Fat Content: 2g
- Cholesterol Content: 12.7mg
- Sodium Content: 80mg
- Carbohydrate Content: 10.2g
- Fiber Content: 0.4g
- Sugar Content: 4.8g
- Protein Content: 1.9g
Note: This recipe yields approximately 36 to 42 cookies, making it perfect for sharing or storing for later indulgence. So go ahead, treat yourself and your loved ones to the irresistible magic of Peanut Butter Cup Cookies!
