Peanut Butter Cup Stuffed Ginger Cookies Recipe

If you’re a fan of the warm, spicy kick of ginger cookies and the irresistible gooey surprise of peanut butter cups, then you’re going to absolutely adore this Peanut Butter Cup Stuffed Ginger Cookies Recipe. I remember the first time I tried these—I was hooked instantly! The soft, chewy ginger cookie hugging a melty mini peanut butter cup? It’s like a little bite of heaven that’s perfect for sharing (or not, no judgment here). Keep reading, and I’ll walk you through every delicious step to make these at home with ease.

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Ingredients You’ll Need

When I bake these Peanut Butter Cup Stuffed Ginger Cookies, I like to use pantry staples but always make sure my spices are fresh—it makes a world of difference. Here’s a breakdown of what you’ll gather together, plus some tips to get the best results.

• Brown Sugar: Packed brown sugar adds moisture and a rich molasses flavor—don’t skip the packing part!
• Butter: Use room temperature butter to make creaming easier and the dough smooth.
• Molasses: This is key for that classic gingerbread taste—make sure it’s real molasses, not syrupy substitute.
• Egg: Helps bind the dough and keeps cookies tender.
• Vanilla: Adds depth to the cookie’s flavor; pure vanilla extract is best.
• Flour: All-purpose flour works perfectly here for that soft-yet-sturdy cookie base.
• Baking Soda: Gives a slight lift and helps with texture.
• Cinnamon, Ginger, Cloves: Freshly measured spices bring the ginger cookies to life—adjust the ginger if you prefer more or less kick.
• Salt: Pelts up the sweetness so the flavors balance wonderfully.
• Granulated Sugar: Rolling the cookie dough balls in this gives a slight crunch and lovely sparkle to the cookies’ surface.
• Mini Peanut Butter Cups: Unwrapped and ready to nestle inside each cookie—you’ll find these in most grocery stores near the candy or baking aisles.

Variations

I love to switch things up sometimes with this Peanut Butter Cup Stuffed Ginger Cookies Recipe, and you can too! Customizing these cookies to fit your family’s tastes is part of the fun.

• Spice It Up or Down: I’ve found that adding a bit more ginger or swapping cloves for nutmeg gives the cookies a different but equally delicious spin.
• Nut-Free Option: Substitute the peanut butter cups with caramel-filled chocolates or mini chocolate truffles to keep the surprise without the peanuts.
• Vegan Swaps: Try vegan butter and a flax egg if you want to make this recipe plant-based while still getting that chewy texture I love.
• Dip in Chocolate: After baking, I’ve dipped some cookie bottoms in melted dark chocolate for an extra indulgent treat that my family goes nuts for.

How to Make Peanut Butter Cup Stuffed Ginger Cookies Recipe

Step 1: Cream the Butter, Sugar, Molasses, and Egg

First things first, preheat your oven to 375°F so it’s ready when your dough is prepared. Then, grab a large mixing bowl and beat together the softened butter and packed brown sugar until it’s light and fluffy—this may take about 3-4 minutes with an electric mixer. Next, stir in the molasses, the beaten egg, and vanilla extract until everything is combined smoothly. This creaming step creates the perfect base for those luscious ginger cookies.

Step 2: Combine the Dry Ingredients and Mix the Dough

In a separate bowl, whisk together the flour, baking soda, cinnamon, ginger, cloves, and salt. This ensures your spices are evenly distributed and your dough won’t have any clumps. Gradually add the dry mix to your wet ingredients, stirring gently just until blended. Overmixing here can toughen the cookies, so stop when it looks unified but still soft and pliable.

Step 3: Roll, Sugar Coat, and Place in Muffin Tin

Now, scoop out about 1 1/2 inch balls of dough with your hands or a cookie scoop. Roll each ball in granulated sugar—it adds a nice crunch and a little sparkle—then place them in a well-greased mini muffin tin. I like using a mini muffin tin because it gives the cookies their iconic, slightly rounded shape that hugs the peanut butter cup perfectly.

Step 4: Bake and Stuff with Peanut Butter Cups

Bake your cookies for 9 to 12 minutes until they’re set but still soft in the center. As soon as they come out of the oven, gently press one unwrapped mini peanut butter cup into the center of each cookie, pushing it down a bit so it settles in snugly. The warmth from the cookie softens the candy just right. Let your cookies cool in the pan for a few minutes before carefully twisting them out to keep their shape intact.

How to Serve Peanut Butter Cup Stuffed Ginger Cookies Recipe

Garnishes

I like to keep it simple and let these beauties shine on their own, but sometimes I dust a tiny bit of powdered sugar over the top for a festive touch, especially around the holidays. A sprinkle of crushed peanuts can also add a fun crunch if you’re feeling adventurous.

Side Dishes

Pair these warm ginger cookies with a cold glass of milk—nothing beats that classic combo! For grown-ups, a cup of chai tea or coffee complements the spicy notes of the cookies beautifully.

Creative Ways to Present

At my last holiday party, I arranged these cookies on a wooden board lined with rustic parchment paper, surrounded by fresh rosemary sprigs and cinnamon sticks. The peanut butter cups peeked out invitingly, and guests loved the cozy, homemade vibe. You could also stack them in small mason jars with tags for thoughtful edible gifts.

Make Ahead and Storage

Storing Leftovers

I keep any leftover cookies in an airtight container at room temperature, separated by parchment paper to prevent sticking. They’ll stay fresh and chewy for up to 4 days, though they rarely last that long in my house!

Freezing

One time, I made a double batch and froze half the dough balls just rolled and sugared (before baking). When I wanted fresh cookies, I popped them right from the freezer into the mini muffin tin and baked, adding the peanut butter cups right after. They come out nearly as perfect as fresh!

Reheating

If you want to enjoy leftovers warm, heat one or two at a time in the microwave for about 15 seconds. The peanut butter cup inside softens deliciously without melting all over, making each bite feel freshly baked.

FAQs

Final Thoughts

This Peanut Butter Cup Stuffed Ginger Cookies Recipe has become a go-to in my kitchen whenever I want to impress family or friends without spending hours baking. The combination of warm spices and sweet peanut butter cups makes it feel both cozy and indulgent. I hope you enjoy making and sharing these cookies as much as I do—they truly are a heartwarming treat that brings smiles with every bite.

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