Peanut-Butter-Cup-Stuffed Ginger Cookie

As everyone knows, I am always on the look out for new xmas cookie recipe and I am pretty picky. This is good enough to make my list!

Makes about 3 dozen


  • 3 cups flour
  • 1 tsp. baking soda
  • 2 tsp. ground ginger
  • 1 tsp. ground cinnamon
  • 1/4 tsp. ground black pepper
  • 1/4 tsp. salt
  • 2 sticks butter (8 oz) at room temperature
  • 1/4 cup sugar
  • 1/4 cup brown sugar
  • 1/4 molasses
  • 36 miniature peanut butter cups chilled (Reese’s)
  • Confectioners sugar for rolling


In medium bowl mix together flour, soda. Whisk in ginger, cinnamon, pepper and salt. Using mixer, cream butter, sugar and brown sugar until light and fluffy.  Beat in egg and mix in molasses. Scrape down bowl and add flour mixture in two batches, mixing on low until combined. Turn dough out on to large piece of wax paper or plasitic wrap and form a ball.  Chill for one hour. Preheat oven to 350. Working with 1 tablespoon of dough at a time, mold dough around each peanut butter cup to enclose completely. Bake until tops are slightly crackeled, 12 – 14 minutes. Transfer cookies on to rack and cool 5 minutes.  Roll cookies in confectioners sugar then return to rack to cool completely. 

Sunday, December 18, 2011 — 3 notes
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