Name: Peanut Butter Cup Stuffed Ginger Cookies Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: American
Ingredients: 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; Granulated sugar, for rolling; 24 mini peanut butter cups, unwrapped

If you’re a sucker for that perfect combo of spicy-sweet ginger and creamy peanut butter bliss, then this Peanut Butter Cup Stuffed Ginger Cookies Recipe is an absolute game-changer. I still remember the first time I bit into one of these cookies—the warm ginger spices paired with the melty peanut butter cup inside blew me away. Trust me, once you try these, you’ll find yourself sneaking more than one (or two!). So grab your baking gear, and let’s make some magic happen in your kitchen.

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Why You’ll Love This Recipe

The Perfect Flavor Fusion: Warm ginger spices combined with gooey peanut butter cups create an irresistible taste explosion.
Easy To Assemble: Simple steps with common ingredients, so even if you’re not a baking pro, you’ll nail it.
Impress Your Friends: These cookies look pretty special but take no extra time to make, perfect for gifting or parties.
A Cozy Treat: The molasses adds that lovely deep sweetness that perfectly complements the peanut butter center.

The image shows small, round cupcakes with a brown textured base and a smooth chocolate disk on top, each decorated with small red and green round sprinkles. One cupcake is cut in half, revealing a dense, crumbly inner layer in a lighter brown color beneath the chocolate disk. The cupcakes are placed on a white plate with some extra red and green sprinkles scattered around. In the background, more cupcakes sit on a cooling rack and in a white bowl, all on a white marbled surface, giving a festive feel. Photo taken with an iphone --ar 2:3 --v 7 - Peanut Butter Cup Stuffed Ginger Cookies, Ginger Cookies with Peanut Butter Cups, Spicy Ginger Cookies, Holiday Ginger Cookies, Easy Ginger Cookie Recipe

Ingredients You’ll Need

Getting the right ingredients is key for these ginger cookies with a peanut butter twist. I always recommend unwrapping the peanut butter cups before stuffing—makes life easier! Plus, using molasses really brings out that classic gingerbread vibe.

Flat lay of a small mound of packed brown sugar, a softened stick of pale yellow butter, a glossy pool of dark amber molasses in a white ceramic bowl, a whole uncracked brown egg, a small white bowl with clear vanilla extract, a neat pile of white all-purpose flour, a small heap of golden baking soda powder, a heap of ground cinnamon powder, a heap of ground ginger powder, a small pile of ground cloves, a small pinch of fine salt, a small white bowl filled with sparkling granulated sugar, and a cluster of smooth mini peanut butter cups unwrapped, all arranged symmetrically on a simple white ceramic surface placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Peanut Butter Cup Stuffed Ginger Cookies, Ginger Cookies with Peanut Butter Cups, Spicy Ginger Cookies, Holiday Ginger Cookies, Easy Ginger Cookie Recipe

Brown Sugar: Adds moisture and a rich caramel note; packed tightly for accurate sweetness.
Butter: Room temperature is best for creaming with sugar, helps cookies get soft and chewy.
Molasses: The star of ginger cookies—gives that deep, slightly bitter sweetness essential for the flavor.
Egg: Helps bind everything while keeping cookies tender.
Vanilla Extract: Just a splash enhances all the spices and sweetness.
Flour: All-purpose works perfectly for the structure you want in ginger cookies.
Baking Soda: Ensures cookies rise just right and get a nice, soft texture.
Cinnamon: Warm and cozy spice that partners beautifully with ginger.
Ginger: The key spice in this cookie—fresh ground always trumps pre-ground if you can find it.
Cloves: Adds a subtle depth to the spice mix without overpowering.
Salt: Balances sweetness and enhances all the flavors.
Granulated Sugar: For rolling the dough balls; adds a delightful light crunch.
Mini Peanut Butter Cups: The treasure inside—unwrapped and ready to melt in the cookie center.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love making this Peanut Butter Cup Stuffed Ginger Cookies Recipe my own by switching things up depending on the season or what I’m craving. Feel free to tweak the spices or even swap the peanut butter cups for other fillings!

Spice Mix: Sometimes I add a pinch of nutmeg or allspice for an extra warm flavor twist — it’s a crowd-pleaser.
Nut-Free Version: Swap out peanut butter cups for allergy-friendly chocolate chips or caramel bites to keep things safe.
Chocolate Lovers: Wrap mini dark chocolate chunks inside instead of peanut butter cups for a rich surprise.
Chewy vs. Crunchy: Use a little less flour if you want chewier cookies, or a touch more to get a bit crisp.

How to Make Peanut Butter Cup Stuffed Ginger Cookies Recipe

Step 1: Mix Up That Warm Ginger Dough

Start by preheating your oven to 375°F. In a large bowl, cream together your softened butter and packed brown sugar until it’s light and fluffy—this took me a couple of tries to get right so don’t rush it! Add the molasses, beaten egg, and vanilla, then mix everything until smooth. Next, whisk together your flour, baking soda, cinnamon, ginger, cloves, and salt separately, then gradually add to the wet ingredients. Stir just until everything is combined without overmixing—that’s your ticket to soft, tender cookies with perfect ginger flavor.

Step 2: Shape, Sugar Coat, and Bake

Roll the cookie dough into 1 1/2-inch balls — I like to use a cookie scoop to keep them uniform. Then roll each ball in granulated sugar; this adds a lovely sparkle and subtle crunch on the outside. Place each sugared dough ball into well-greased mini muffin tins — this ensures the cookies hold their shape nicely while baking. Pop them into your preheated oven and bake for 9 to 12 minutes until the edges are set but the centers still look soft.

Step 3: Add The Peanut Butter Cup Center and Cool

As soon as the cookies come out of the oven, gently press one mini peanut butter cup into the center of each cookie, pressing down just enough to nestle it in without squashing the dough. This step is my favorite because the warmth of the cookie melts the chocolate just a little, making it oh-so-delicious. Let the cookies cool completely in the pan before you try to remove them — I learned this the hard way to avoid breaking or sticking.

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Pro Tips for Making Peanut Butter Cup Stuffed Ginger Cookies Recipe

Room Temperature Butter: This makes creaming the butter and sugar much easier and your cookies lighter and chewier.
Don’t Overbake: Remove cookies when edges are set but centers look soft—they’ll firm up as they cool.
Mini Muffin Tin Hack: Using tins helps cookies hold their shape and create a nice little cup for the peanut butter center.
Gentle Cooling: Let cookies cool completely in the pan before un-molding to avoid breakage.

How to Serve Peanut Butter Cup Stuffed Ginger Cookies Recipe

A close-up of a dessert with three layers: the bottom layer is a white bowl filled with small round red and green candy balls; on top of the candy is a textured brown cookie or cake layer; above this is a chocolate cup filled with a smooth chocolate layer, also sprinkled with red and green candy balls. The background shows more similar desserts placed on a wire rack and a white bowl, all set on a white marbled surface with a red cloth visible under the rack. photo taken with an iphone --ar 2:3 --v 7 - Peanut Butter Cup Stuffed Ginger Cookies, Ginger Cookies with Peanut Butter Cups, Spicy Ginger Cookies, Holiday Ginger Cookies, Easy Ginger Cookie Recipe

Garnishes

I like to sprinkle a tiny pinch of flaky sea salt on top right after baking—it helps balance the sweetness of the peanut butter cups and brings out the ginger flavor beautifully. A light dusting of powdered sugar also looks festive if you’re sharing at a holiday party.

Side Dishes

These cookies pair wonderfully with a warm cup of chai tea or your favorite coffee. For a dreamy dessert spread, I serve them alongside vanilla bean ice cream or a dollop of whipped cream—that combo is something my family absolutely goes crazy for.

Creative Ways to Present

For gift-giving or special occasions, I like stacking these cookies in a clear jar tied with a rustic ribbon. Or lay them out on a festive platter, alternating with fresh cranberries or candied ginger bits for a pop of color and extra zing.

Make Ahead and Storage

Storing Leftovers

I store any leftover cookies in an airtight container at room temperature for up to 4 days. If they soften a bit too much, you can crisp them up gently in a warm oven for a couple of minutes before serving.

Freezing

I’ve found that you can freeze these cookies before baking (just shape and roll them, then freeze on a tray before transferring to a bag). When ready, bake straight from frozen—just add a couple extra minutes to the bake time. It’s a lifesaver for busy days!

Reheating

Leftover cookies are best enjoyed slightly warmed to bring back that melty peanut butter cup goodness. Microwave for about 10 seconds or pop them in a 300°F oven for 5 minutes, watching carefully so they don’t dry out.

FAQs

Can I use regular sized peanut butter cups instead of mini ones?

You can, but I recommend halving or quartering them first. The mini muffin cups are designed perfectly for the mini size, so larger pieces might cause the cookies to spread too much or not bake evenly.
Can I make these cookies gluten-free?

Absolutely! Swap the all-purpose flour for a 1-to-1 gluten-free baking flour blend. Just keep an eye on the dough’s texture and maybe chill it a bit before shaping, as gluten-free doughs can be a little different to handle.
Why do the peanut butter cups get melty?

The trick is pressing the peanut butter cups into the cookies right when they come out of the oven, while they’re still warm. This gentle warmth softens the chocolate just enough without melting it completely, giving a perfect gooey center once cooled.
How do I prevent the cookies from sticking in the mini muffin pan?

Make sure to grease the pan well, or better yet use non-stick spray with flour. Letting the cookies cool completely before removing also helps them release cleanly without breaking.

Final Thoughts

This Peanut Butter Cup Stuffed Ginger Cookies Recipe holds a special place in my heart because it brings together two of my favorite flavors in such a fun, unexpected way. It’s the kind of recipe you’ll want to bake over and over—whether it’s to treat yourself on a cozy night in or impress guests at your next gathering. Give it a try, and I promise you’ll love how these cookies bring warmth and smiles around your kitchen table just like they do in mine.