Peanut Butter Cup Stuffed Ginger Cookies Recipe
These Peanut Butter Cup Stuffed Ginger Cookies combine the rich, spicy warmth of classic ginger cookies with the gooey surprise of mini peanut butter cups inside. Rolled in granulated sugar for a perfect crispy edge, these cookies offer a delightful balance of sweet molasses, aromatic spices, and creamy peanut butter, making them an irresistible treat for the holiday season or any cozy day.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 32 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Cookie Dough
- 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
Topping and Filling
- Granulated sugar, for rolling
- 24 mini peanut butter cups, unwrapped
Instructions
- Prepare the Dough: In a large mixing bowl, cream the brown sugar and softened butter together until light and fluffy. Add the molasses, beaten egg, and vanilla extract, mixing thoroughly to combine all wet ingredients evenly.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, ground ginger, ground cloves, and salt. Gradually add this dry mixture to the wet ingredients, mixing just until a soft dough forms. Avoid overmixing to keep cookies tender.
- Shape the Cookies: Preheat your oven to 350°F (175°C). Divide the dough into 24 equal portions, about one heaping tablespoon each. Flatten each portion and place a mini peanut butter cup in the center. Wrap the dough around the candy, sealing it completely and shaping it into a smooth ball.
- Roll in Sugar: Pour granulated sugar into a shallow bowl. Roll each stuffed dough ball in the sugar until fully coated, which adds a sweet, crunchy texture to the exterior when baked.
- Bake the Cookies: Place the sugar-coated dough balls on an ungreased baking sheet, spaced about 2 inches apart to allow spreading. Bake in the preheated oven for 10-12 minutes, or until edges are set and lightly golden but centers remain soft.
- Cool and Serve: Remove the cookies from the oven and allow them to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. This helps the cookies set while keeping the peanut butter cup melty and delicious inside.
Notes
- For best results, use room temperature butter to achieve a smooth dough consistency.
- If mini peanut butter cups are not available, you can cut regular-sized peanut butter cups into smaller pieces.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
- These cookies pair beautifully with a glass of cold milk or a cup of hot tea for a comforting snack.
- To make the cookies extra festive, consider rolling them in colored sugar before baking during holidays.
Keywords: ginger cookies, peanut butter cups, stuffed cookies, holiday cookies, spiced cookies, molasses cookies