1/2 c. butter
1/2 c. peanut butter
1/2 c. light brown sugar, packed
1/4 c. sugar
1 egg
1 3/4 c. all-purpose flour
1 tsp. baking soda
1/8 tsp. salt
1 egg white
1 tbsp. water
1 c. crushed corn cereal or ground nuts
1 (10 oz.) pkg. (Reese's) sm. peanut butter cups (40 cups)

Cream butter, peanut butter and sugars until light and fluffy; blend in egg. Combine flour, baking soda and salt; add to creamed mixture. Roll dough into 1 inch balls. Combine egg white and water; beat with fork until foamy. Roll balls in egg white mixture, then in crushed cereal or nuts. Place on ungreased cookie sheet and press with thumb or finger tips in center making a depression about 1 inch wide. Bake at 375 degrees for 8-10 minutes or until set. Remove from oven and immediately place on unwrapped peanut butter cup in center of each cookie. Cool on cookie sheet 1 minute; carefully remove and cool on wire rack. Yields about 40 cookies.