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Peanut Butter Cup Stuffed Ginger Cookies

A ginger snap surprise!
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Course: Dessert
Cuisine: American
Prep Time: 30 minutes
Cook Time: 14 minutes
Servings: 36 cookies
Calories: 106kcal
Author: Megan Porta

Ingredients

  • 3 cups flour
  • 1 tsp. baking soda
  • 1 tsp. ground ginger
  • 1 tsp. ground cinnamon
  • 1/4 tsp. pepper
  • 1/4 tsp. salt
  • 2 sticks unsalted butter (8 ounces) at room temperature
  • 1/4 cup granulated sugar
  • 1/4 cup light brown sugar
  • 1/3 cup molasses
  • 1 egg

Instructions

  • In a medium bowl, whisk together: flour, baking soda, ground ginger, ground cinnamon, pepper & salt.
  • In a large bowl, cream the following ingredients together using an electric mixer: butter, granulated sugar, brown sugar. Beat until light and fluffy, 2 minutes. Beat 1 egg for 30 seconds, then mix in 1/3 cup molasses. Add the flour mixture in 2 batches, mixing on low speed until just combined.
  • Turn out the dough onto a large piece of plastic wrap. Using the wrap to help, form the dough into a disk and seal tightly. Refrigerate for at least 1 hour or up to 1 day.
  • Preheat the oven to 350 degrees F. Line 3 cookie sheets with parchment paper. Working with 1 tablespoon of dough at a time, mold the dough around eaach (of 36 total) peantu butter cup to enclose completely. Place 12 dough balls onto each prepared pan. Bake until the tops are just set and slightly cracked, 12 to 14 minutes. Transfer the cookies to a rack to cool for 5 minutes.
  • Roll the cookies in a small bowl filled with confectioners’ sugar, then return to the rack to cool completely. Roll the cookies in the sugar again before serving.

Nutrition

Calories: 106kcal | Carbohydrates: 13g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 18mg | Sodium: 55mg | Potassium: 64mg | Fiber: 1g | Sugar: 5g | Vitamin A: 163IU | Calcium: 13mg | Iron: 1mg
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