Description
Delight in these soft and flavorful Peanut Butter Cup Stuffed Ginger Cookies that combine warm spices like ginger and cinnamon with the irresistible surprise of a gooey mini peanut butter cup center. Perfect for festive occasions or a cozy treat, these cookies offer a perfect balance of sweet, spicy, and nutty flavors wrapped in a tender molasses-spiced dough.
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
- Preheat Oven: Preheat your oven to 375°F (190°C) to ensure it’s ready to bake the cookies evenly.
- Cream Ingredients: In a large mixing bowl, cream together the softened butter, packed brown sugar, molasses, beaten egg, and vanilla extract until the mixture is smooth and fluffy, creating a rich base for your dough.
- Add Dry Ingredients: Gradually add the flour, baking soda, cinnamon, ginger, cloves, and salt into the wet mixture and mix until fully combined, forming a soft dough with evenly distributed spices.
- Form Dough Balls: Roll the dough into 1 1/2 inch balls. Then, roll each dough ball in granulated sugar to add a subtle crunch and sparkle to the cookie edges once baked.
- Place in Muffin Tins: Arrange the sugared dough balls in well-greased mini muffin tins, spacing them evenly to allow room for spreading during baking.
- Bake Cookies: Bake in the preheated oven for 9-12 minutes, until the cookies are lightly golden and set but still soft to the touch.
- Add Peanut Butter Cups: Remove the cookies from the oven and immediately press one miniature peanut butter cup into the center of each warm cookie, gently flattening it to embed the candy as it melts slightly.
- Cool and Remove: Allow the cookies to cool in the muffin tins so they firm up. Once cooled, gently twist each cookie to release it from the pan, being careful to preserve the peanut butter cup center.
Notes
- For best results, use room temperature butter to achieve a smooth creaming process.
- Mini muffin tins help the cookies maintain their shape while baking and provide a neat impression for the peanut butter cup.
- You can substitute the mini peanut butter cups with your preferred chocolate peanut butter candies if desired.
- Store cookies in an airtight container at room temperature for up to 5 days to maintain freshness.
- These cookies can also be frozen after baking (without the peanut butter cups) and then topped with peanut butter cups before serving.
Nutrition
- Serving Size: 1 cookie
- Calories: 160 kcal
- Sugar: 15 g
- Sodium: 150 mg
- Fat: 8 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 25 mg
