Description
These Peanut Butter Cup Stuffed Ginger Cookies combine the spicy warmth of ginger and cinnamon in a soft cookie, perfectly complemented by a melty mini peanut butter cup center. With a molasses-sweetened dough rolled in sugar and baked to a tender finish, these festive cookies are ideal for holiday gatherings or anytime you crave a sweet, cozy 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
Coating
- Granulated sugar for rolling
Filling
- 24 mini peanut butter cups, unwrapped
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to ensure it’s ready for baking the cookies evenly.
- Cream Ingredients: In a large mixing bowl, cream together the softened butter, brown sugar, molasses, beaten egg, and vanilla extract until smooth and fluffy, creating a rich, flavorful base for the dough.
- Add Dry Ingredients: Gradually add the flour, baking soda, cinnamon, ginger, cloves, and salt into the wet mixture, mixing until the dough is well blended but not overworked.
- Shape Dough Balls: Roll the dough into 1 1/2 inch balls, then roll each ball in granulated sugar to give the cookies a slightly crunchy, sweet exterior.
- Place in Muffin Tins: Set each dough ball into well-greased mini muffin tins to help maintain shape and contain the peanut butter cups during baking.
- Bake Cookies: Bake in the preheated oven at 375°F for 9-12 minutes, until the edges set but the centers remain soft.
- Add Peanut Butter Cups: Immediately after removing the cookies from the oven, press one mini peanut butter cup into the center of each cookie gently to embed it while warm.
- Cool and Remove: Allow the cookies to cool completely, then gently twist each cookie out of the muffin tin to serve.
Notes
- Use room temperature butter for easier creaming and better texture.
- If mini muffin tins are unavailable, use a regular baking sheet; shape the dough balls slightly flattened and press peanut butter cups onto the top after baking.
- Store cookies in an airtight container at room temperature for up to one week.
- For extra flavor, chill the dough for 30 minutes before shaping.
- Ensure peanut butter cups are mini size to fit perfectly inside the cookies.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 13g
- Sodium: 110mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
