Name: Peanut Butter Cup Stuffed Ginger Cookies Recipe
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Cuisine: American
Ingredients: 1 cup packed brown sugar; 3/4 cup butter, at room temperature; 1/4 cup molasses; 1 egg, beaten; 1 teaspoon vanilla extract; 2 1/4 cups all-purpose flour; 2 teaspoons baking soda; 1 teaspoon ground cinnamon; 1 teaspoon ground ginger; 1/2 teaspoon ground cloves; 1/4 teaspoon salt; Granulated sugar, for rolling; 24 mini peanut butter cups, unwrapped

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There’s something so irresistibly cozy about ginger cookies, especially when they come with a gooey peanut butter surprise tucked inside. This Peanut Butter Cup Stuffed Ginger Cookies Recipe hits that sweet spot where warm spices mingle with a rich, melty center. I love pulling these out during the cooler months or whenever I need a little pick-me-up that’s both comforting and playful.

If you’ve ever been on the fence about making stuffed cookies, this recipe will win you over. The molasses and ginger combo gives the dough such a perfect spicy warmth, while the peanut butter cup filling adds that nostalgic treat vibe we all secretly crave. Plus, they’re impressively simple to assemble — you’ll be amazed at how these cookies come together and disappear just as fast!

Ingredients You’ll Need

These ingredients strike a great balance between classic gingerbread flavors and a nutty surprise. I always recommend using fresh spices to really awaken the ginger, cinnamon, and cloves, and make sure your peanut butter cups are unwrapped and ready to go for easy stuffing.

Brown sugar: Adds moisture and that deep caramel flavor, making the cookies tender and chewy.
Butter: Using it at room temperature helps the dough mix smoothly and creates a soft texture.
Molasses: This is the secret heart of ginger cookies, giving the dough that rich, dark sweetness and moist bite.
Egg: Acts as a binder and adds structure to keep the cookies from falling apart.
Vanilla extract: Enhances all the other flavors and adds a sweet, slightly floral note.
All-purpose flour: Your cookie’s base, just measure carefully to avoid dryness.
Baking soda: Helps the cookies spread and rise slightly, giving a nice soft chew.
Ground cinnamon: Classic spice that complements ginger and molasses perfectly.
Ground ginger: The star spice here, providing that signature ginger snap kick.
Ground cloves: Use sparingly—it adds warm, aromatic depth without overpowering.
Salt: Balances the sweetness and enhances the spices.
Granulated sugar: For rolling the dough balls before baking to give a subtle crunch and sparkle.
Mini peanut butter cups: The star filling — make sure they’re unwrapped so you can stuff them easily into the cookie dough.

Variations

I always like to mix things up depending on the occasion or who I’m baking for. Feel free to experiment with different fillings or tweak the spice levels — customizing this Peanut Butter Cup Stuffed Ginger Cookies Recipe keeps it fresh and exciting!

Use dark chocolate peanut butter cups: I love the intensity they add, and it pairs wonderfully with the warm ginger spices.
Try almond butter cups or other nut butter treats: A fun swap if you want a different nutty flavor or need a peanut-free option.
Add extra spices: I sometimes bump up the ginger and cinnamon for a more pronounced holiday vibe.
Dust with powdered sugar after baking: For a pretty festive look — it also adds a delicate sweetness on top.
Use gluten-free flour blend: Works surprisingly well here if you need a gluten-free version, just keep an eye on the dough texture as it may feel a little different.

How to Make Peanut Butter Cup Stuffed Ginger Cookies Recipe

Step 1: Get Your Dough Ready

Start by creaming together the brown sugar and softened butter until it’s light and fluffy — this can take a few minutes, but it really sets up a soft cookie. Then beat in the molasses, egg, and vanilla extract, mixing well so everything is combined smoothly. In a separate bowl, whisk together the flour, baking soda, cinnamon, ginger, cloves, and salt. Gradually add the dry mixture to the wet ingredients, mixing just until it comes together — avoid overmixing to keep the cookies tender.

Step 2: Shape and Stuff Your Cookies

This is the fun part! Roll the dough into balls about 1.5 inches in diameter. Flatten each ball slightly in your palm, place a mini peanut butter cup in the center, then gently fold the dough around it, sealing well so the peanut butter cup is completely enclosed. Roll the stuffed cookie ball in granulated sugar to coat — this helps with a light crunch on the outside once they bake.

Step 3: Bake to Perfection

Preheat your oven to 350°F (175°C) and place the cookies on a parchment-lined baking sheet, spaced about 2 inches apart. Bake for 10-12 minutes — watch for the edges to look set but still soft in the middle. The cookies will firm up as they cool, so don’t worry if they seem a bit soft when you pull them out. Let them cool on the baking sheet for 5 minutes before transferring to a wire rack.

How to Serve Peanut Butter Cup Stuffed Ginger Cookies Recipe

The image shows several round cookies with a grainy brown texture, each topped with a smooth circle of milk chocolate decorated with small red and green round sprinkles. Three cookies are neatly placed on a white plate in the foreground, while others rest on a metal rack and a white marbled surface in the background. A white bowl filled with more red and green sprinkles sits to the right, with some sprinkles scattered around the cookies. The lighting is bright and natural, highlighting the textures and colors of the cookies and sprinkles. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I usually keep it simple and just sprinkle a little extra granulated sugar on top before baking for a subtle sparkle. But I’ve also dusted these cookies lightly with powdered sugar or even drizzled melted chocolate over the cooled cookies when hosting parties — it adds a festive look and an extra chocolatey touch that guests love.

Side Dishes

These cookies are fantastic alongside a warm mug of chai tea or a cold glass of milk — the creamy beverage really complements the spicy-sweet cookie. I’ve also paired them with vanilla ice cream for a decadent dessert twist that never fails to impress.

Creative Ways to Present

At holiday gatherings, I like to arrange them on a festive platter with fresh cranberries and sprigs of pine or rosemary for a cozy winter vibe. Wrapping a few individually in cellophane bags with a little ribbon also makes for a delightful homemade gift that’s as delicious as it is thoughtful.

Make Ahead and Storage

Storing Leftovers

I store any leftover cookies in an airtight container at room temperature, where they stay nice and soft for up to 4 days. If the cookies start to dry out, a quick minute in the microwave helps revive that fresh-baked softness and melty peanut butter center.

Freezing

One of my favorite tips is to freeze the cookie dough balls before baking — just pop them on a baking sheet until firm, then transfer to a freezer-safe bag. Whenever a craving hits, you can bake them fresh from frozen; just add a couple of extra minutes to the baking time. The baked cookies also freeze well if you want to stash leftovers for later treats.

Reheating

When reheating, I like to warm them in a low oven (about 300°F) for 5-7 minutes to keep edges crisp and the peanut butter cup melty, or zap them in the microwave for 15-20 seconds if I’m in a hurry. This little trick makes leftover cookies feel freshly baked again.

FAQs

Can I use regular-sized peanut butter cups instead of mini ones?

You definitely can, but keep in mind that larger peanut butter cups will make much bigger cookies, so you’ll want to adjust the dough amount accordingly or make fewer cookies. The baking time might also need to increase slightly to ensure the dough cooks through.
What’s the best way to prevent the peanut butter cups from melting too much?

Wrapping the peanut butter cups tightly in dough and chilling the dough balls before baking helps keep them intact. Also, baking at a moderate temperature ensures the cookies set before the filling gets too melty. However, a bit of melty goo is what makes these cookies special, so don’t worry if some softening happens!
Can I make this recipe dairy-free?

Yes, you can substitute the butter with a plant-based margarine and choose dairy-free peanut butter cups. Just be aware that this might slightly affect the texture but the flavor will still be delicious and the dough should hold up well.
How long do these cookies keep fresh?

Stored in an airtight container at room temperature, these cookies stay fresh and soft for about 4 days. Beyond that, they can dry out a bit but reheating them can help refresh their texture.
Can I prepare the cookie dough ahead of time?

Absolutely! You can make the dough a day or two ahead and keep it wrapped tightly in the fridge. When you’re ready, shape, stuff, and bake the cookies fresh — this makes the whole process super convenient.

Final Thoughts

This Peanut Butter Cup Stuffed Ginger Cookies Recipe has quickly become one of my go-to comfort treats, especially when I want to surprise guests or just cheer up a gloomy day. There’s something about the spiced cookie enveloping that melty, salty-sweet peanut butter center that just feels like a warm hug. Trust me, once you make these, you’ll want to keep a stash in your freezer and share them with everyone you know.