I made these peanut butter cup stuffed ginger cookies into a gluten free version and if I’d followed the recipe and not added additional flour they would’ve been perfect! They’re pretty munchable just the same.
For this recipe you just need some peanut butter cups.
open them up but don’t eat them! Or you might not have enough to stuff all the cookies and might have to stuff the remaining dough with peppermint white chocolate, which isn’t all that bad actually.
cut them in quarters. then refrigerate if you are in a warm room.
In a bowl add butter, sugar,
cream together until smooth.
add egg and mix.
baking soda, cinnamon, ginger,
salt, and pepper.
until it’s all mixed together.
place dough on plastic wrap
wrap up and refrigerate.
When dough is chilled tear off or cut off pieces of dough, flatten out a little.
Place a peanut butter cup piece in the center then wrap around and shape into a ball.
roll in powdered sugar then place on a baking sheet and bake at 350 for 12-14 minutes.
Or until they start cracking on the top.
Rollo in powdered sugar again after they’re cooked.
Then cut a few in half to check to see what they look like. Then eat all the cut cookies.
Peanut-Butter-Cup-Stuffed Ginger Cookies
adapted from Rachel Ray’s recipe
- 3 cups gluten free flour
- 1/2 teaspoon xanthan gum
- 1 teaspoon baking soda
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/4 teaspoon pepper
- 1/4 teaspoon salt
- 2 sticks unsalted butter at room temperature
- 1/4 cup granulated sugar
- 1/4 cup light brown sugar
- 1 egg
- 1/3 cup molasses
- peanut butter cups, chilled and cut in quarters
- Confectioners sugar, for rolling
In a medium bowl, whisk together the flour and baking soda. Whisk in the ginger, cinnamon, pepper and salt.
cream the butter, granulated sugar and brown sugar until smooth, light and fluffy. Beat in the egg, then mix in the molasses. Add the flour mixture in mixing 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 the dough for at least 1 hour or up to 1 day.
Preheat the oven to 350 degrees . Line 3 cookie sheets with parchment. Working with 1 tbsp. of dough at a time, mold the dough around each peanut butter cup to enclose completely. Roll the cookies in the confectioners sugar. Place dough balls on each of the prepared pans. 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 the confectioners sugar, then return to the rack to cool completely.