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
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 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