Peanut Butter Cup Stuffed Ginger Cookies Recipe
I’m so excited to share this Peanut Butter Cup Stuffed Ginger Cookies Recipe with you because it’s truly one of those joyful surprises – classic spicy gingerbread meets a gooey peanut butter cup center. Imagine biting into a soft, fragrant ginger cookie with that sweet, melty peanut butter cup right in the core. It’s a perfect treat to make anytime you want something cozy but a bit unexpected, especially during chilly days when ginger spices just hit the spot.
What makes this Peanut Butter Cup Stuffed Ginger Cookies Recipe a winner for me is how easy it is to bring those indulgent flavors together with simple pantry staples. Whether you’re baking for the holidays, packing lunchbox treats, or just craving a cookie with a twist, these cookies work their magic every time. Plus, there’s a little thrill in wrapping each peanut butter cup in that luscious dough — it’s a fun process that never gets old!
Ingredients You’ll Need
The ingredients for this Peanut Butter Cup Stuffed Ginger Cookies Recipe come together to create a balanced cookie dough – rich with spices and molasses – that complements the creamy, chocolatey peanut butter cups perfectly. I always recommend using fresh spices and a good-quality molasses for that deep gingerbread flavor.
- Brown sugar: Packed for moisture and that subtle caramel flavor.
- Butter: At room temperature, it helps with a soft, tender dough.
- Molasses: Adds that classic gingerbread richness and chewiness.
- Egg: Beaten to bind everything smoothly together.
- Vanilla extract: Brings warmth and rounds out the spice notes.
- All-purpose flour: The base for the dough structure – make sure to measure properly!
- Baking soda: Gives a little lift and chew, balancing the dough texture.
- Ground cinnamon: Sweet warmth that complements ginger and cloves beautifully.
- Ground ginger: The star spice for that signature ginger cookie taste.
- Ground cloves: A little goes a long way for depth and aroma.
- Salt: Balances sweetness and intensifies flavor.
- Granulated sugar: Used for rolling — it creates the perfect lightly crunchy outer shell.
- Mini peanut butter cups (unwrapped): The delicious surprise filling—use your favorite brand or make your own for a special touch.
Variations
I love to mix things up depending on the occasion, so feel free to customize this Peanut Butter Cup Stuffed Ginger Cookies Recipe to your taste. It’s a wonderfully adaptable cookie that welcomes all sorts of tweaks!
- Gluten-Free Variation: Swapping all-purpose flour for a 1:1 gluten-free flour blend works well, just keep an eye on dough consistency since gluten-free dough can be a bit softer.
- Dairy-Free Option: Use vegan butter to make these cookies dairy-free without compromising softness or flavor.
- Spice Adjustment: If you prefer a milder spice, reduce the ground ginger or cloves slightly. I sometimes add a pinch of nutmeg for extra warmth.
- Nut-Free Twist: Replace peanut butter cups with caramel or chocolate truffles for a nut-free stuffed surprise.
- Big Cookie Version: Instead of mini cups, try using regular-sized peanut butter cups but increase baking time and flatten dough balls more for even baking.
How to Make Peanut Butter Cup Stuffed Ginger Cookies Recipe
Step 1: Mix the Spiced Dough
Start by creaming the brown sugar and softened butter until nice and fluffy—that usually takes about 3 to 4 minutes with a mixer. Then beat in the molasses, egg, and vanilla extract until everything’s smooth and glossy. In another bowl, whisk the flour with baking soda, cinnamon, ground ginger, cloves, and salt. Gradually add the dry ingredients to the wet mix, stirring just until combined. You want the dough to be cohesive but not overworked, which keeps the cookies tender.
Step 2: Chill and Prepare to Stuff
Chilling your dough for at least 30 minutes is key here—it makes it easier to roll and helps the cookies keep their shape while baking. While the dough chills, unwrap your mini peanut butter cups so they’re ready for wrapping. I find that cold dough wrapping the candy means less stickiness and a much neater cookie.
Step 3: Shape, Stuff, and Roll in Sugar
Once chilled, break off dough pieces just big enough to completely enclose one peanut butter cup. Flatten a dough piece into a small disk, place the peanut butter cup in the center, then carefully wrap the dough around it, pinching seams closed. Roll the stuffed dough balls lightly in granulated sugar for that classic crinkly, sparkling cookie surface. Trust me, the sugar coating gives the perfect texture contrast after baking.
Step 4: Bake to Warm Perfection
Preheat your oven to 350°F (175°C) and place the cookies about two inches apart on a parchment-lined baking sheet. Bake for 10 to 12 minutes, until the edges look set but the centers still seem a little soft. Don’t overbake because you want a tender chew and that melty peanut butter cup center. Let them cool on the pan a few minutes before transferring to a wire rack.
How to Serve Peanut Butter Cup Stuffed Ginger Cookies Recipe
Garnishes
I usually skip extra garnishes because these cookies speak for themselves, but a light dusting of powdered sugar on special occasions adds a pretty snow-kissed look. If I’m feeling festive, some finely chopped roasted peanuts sprinkled on top before baking adds an extra crunchy layer that’s divine. A drizzle of melted chocolate over cooled cookies is another quick way to amp up the presentation and flavor.
Side Dishes
Pair these cookies with a warm mug of chai tea or a glass of cold milk — the spices in the cookie complement a creamy drink perfectly. During holiday gatherings, I’ll plate them alongside spiced cider or a coffee with a splash of vanilla cream for a cozy vibe. They also play well with simple vanilla ice cream if you want a decadent dessert twist.
Creative Ways to Present
For parties or gifting, I love stacking these cookies in clear jars tied with rustic twine or popping them into mini treat bags with holiday tags. Another fun idea is arranging them on a platter around a central bowl of peanut butter for dipping. I once wrapped individual cookies in parchment tied with ribbon – it was a charming way to share them as party favors that got rave reviews!
Make Ahead and Storage
Storing Leftovers
These cookies keep their chewy, soft texture best when stored in an airtight container at room temperature. I recommend layering them between sheets of parchment paper if stacking to avoid sticking and preserve their pretty sugar coating. They generally stay fresh for about 4 to 5 days this way, though they rarely last that long in my house!
Freezing
I’ve had great success freezing both the raw dough balls and the baked cookies. For dough, freeze wrapped tightly on a baking sheet, then transfer to a freezer bag. When you’re ready, bake straight from frozen, adding a few extra minutes. Baked cookies freeze beautifully stored in airtight containers; just thaw them at room temperature before enjoying.
Reheating
To warm up leftover cookies, pop them in the microwave for about 10 seconds to get that melty peanut butter center back to life. For a slightly crispier edge, I prefer reheating them in a 300°F oven for 5 minutes—just enough to restore a fresh-baked feeling without drying them out.
FAQs
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Can I use regular-sized peanut butter cups instead of mini ones?
Yes! You can definitely use regular-sized peanut butter cups, but you’ll need to make your cookie dough balls larger to fully enclose the chocolate. Also, bake them a couple of minutes longer to ensure the dough cooks through without burning.
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Why do I need to chill the dough before baking?
Chilling the dough firms it up, making it easier to handle and wrap around the peanut butter cups without sticking or tearing. It also helps the cookies maintain their shape while baking and improves texture.
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Can I make these cookies vegan?
Absolutely. Swap out the butter for vegan butter and use a flax or chia egg replacer instead of the chicken egg. The flavor might be slightly different, but they’ll turn out soft and delicious.
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How long do these cookies stay fresh?
Stored in an airtight container at room temperature, these Ginger Cookies with Peanut Butter Cups stay fresh for about 4 to 5 days. Beyond that, they begin to dry out but still taste fine if you warm them slightly.
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Can I freeze the cookie dough before baking?
Yes! Freezing the dough balls is a great option for future baking. Just freeze them arranged on a tray before putting them into a sealed bag. When ready, bake straight from frozen and add a few minutes to the baking time.
Final Thoughts
This Peanut Butter Cup Stuffed Ginger Cookies Recipe holds a special place in my recipe box because it’s both nostalgic and delightfully unexpected. Each cookie is a little moment of warmth and happiness, perfect for sharing or savoring quietly with your favorite drink. I can’t recommend giving it a try enough — you’ll end up with a batch of cookies that everyone asks for again and again.
Print
Peanut Butter Cup Stuffed Ginger Cookies Recipe
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 32 minutes
- Yield: 24 cookies 1x
- Category: Dessert, Cookies
- Method: Baking
- Cuisine: American
Description
These Peanut Butter Cup Stuffed Ginger Cookies are a delightful combination of spicy gingerbread flavors and rich, creamy peanut butter cups. Soft and chewy ginger-spiced cookie dough is rolled around mini peanut butter cups, baked to perfection, and coated in a sparkling layer of granulated sugar for a sweet, textured finish. Perfect for holiday gatherings or anytime you crave a cozy, indulgent treat.
Ingredients
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 together the brown sugar and softened butter until the mixture is light and fluffy. Add the molasses, beaten egg, and vanilla extract, and beat until everything is well combined.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, ground ginger, ground cloves, and salt to evenly distribute the spices and raising agent.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet mixture, mixing until just combined and a soft dough forms. Avoid overmixing to keep the cookies tender.
- Preheat Oven & Prepare Baking Sheets: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats to prevent sticking.
- Shape Cookies: Using a small amount of cookie dough, flatten it into a disk in your palm. Place one mini peanut butter cup in the center and carefully wrap the dough around it, sealing the edges well so the peanut butter cup is fully enclosed. Roll the cookie ball gently in granulated sugar to coat.
- Bake: Place the sugar-coated cookie balls on the prepared baking sheets, spaced about 2 inches apart. Bake in the preheated oven for 10-12 minutes, or until the cookies are set around the edges but still soft in the center.
- Cool: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. This resting time lets the cookies firm up slightly while retaining a soft center.
- Serve: Once cooled, serve the peanut butter cup stuffed ginger cookies as a festive treat, perfect with a glass of milk or a warm cup of tea.
Notes
- For best results, chill the dough for 30 minutes before shaping to make it easier to handle.
- Ensure the peanut butter cups are fully wrapped in dough to prevent them from melting out during baking.
- Cookies can be stored in an airtight container at room temperature for up to 5 days.
- For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend.
Keywords: ginger cookies, peanut butter cups, stuffed cookies, holiday cookies, baked treats, gingerbread cookies, peanut butter desserts
