Peanut Butter Cup Stuffed Ginger Cookies are deliciously sweet with an unexpected twist! These simple holiday cookies are the perfect addition to your cookie plate!
Yeah….I know it’s a little late to be sharing Christmas cookies. As in, IF Christmas cookies were going to be made, they’ve already been made! But that’s just kinda where I’m at in life right now – 10 steps behind! Can anyone else relate?
It’s been a rough month around here, and I think it has finally caught up with us. The finishing touch? Four new prescriptions for various antibiotics over the past four days. And worst of all? Two of them are for me! (Remember what I said about being 10 steps behind….?!)
But. The good news is that the presents are {almost} all bought, the outdoor lights are finally up, and the Christmas cookies are definitely all made. On this year’s plate? White Chocolate Ting-a-Lings, Snickers Fudge, White Chocolate Dipped Snickerdoodles, Chocolate Peppermint Blossoms, and these Peanut Butter Cup Stuffed Ginger Cookies!
Don’t ask me to pick a favorite….I honestly don’t think I could! But the one thing I will say is that the combination of ginger, chocolate and peanut butter in these Peanut Butter Stuffed Ginger Cookies is AH-MAZING. Almost good enough to make up for being sick all of December. And definitely good enough to make me feel a little better about being 10 steps behind.
Peanut Butter Cup Stuffed Ginger Cookies
Ingredients
- 1 cup packed brown sugar
- 3/4 cup butter at room temperature
- 1/4 cup molasses
- 1 egg beaten
- 1 teaspoon vanilla
- 2 1/4 cups flour
- 2 teaspoons baking soda
- 1 teaspoon cinnamon
- 1 teaspoon ginger
- 1/2 teaspoon cloves
- 1/4 teaspoon salt
- granulated sugar for rolling
- 24 mini peanut butter cups unwrapped
Instructions
- Preheat oven to 375°F.
- In a large mixing bowl, cream butter, sugar, molasses, egg, and vanilla.
- Add dry ingredients and mix until dough is well blended.
- Roll into 1 1/2 inch balls; then roll in granulated sugar.
- Place dough balls in well-greased mini muffin tins.
- Bake at 375° for 9-12 minutes.
- Remove from oven and place a miniature Reese's Peanut Butter Cup in the center of each cookie, pressing down gently. Let cool.
- Remove cookies from pan by gently twisting to release.
Happy Valley Chow says
One of my favorite cookies, great twist! They look and sounds delicious, pinned 🙂
Jess says
These look so yummyy friend! I love the combo! I can definetely relate to feeling behind (way behind), I’m blaming it on the weather. We are going to be 70 degrees here today – in New Hampshire which is UNHEARD of! Just crazy! I’m still wrapping and sadly, presents are still slowly arriving! I hope you and your family have a Merry Christmas my friend! Enjoy all the wonderful festivities!!!!!!