Peanut-Butter-Cup-Stuffed Ginger Cookies

I've been holding on to this recipe, with every intent to make it, for about two months now.  I originally intended to make these cookies for Christmas, but obviously just never got around to it.  When I was grocery shopping the other day and spotted a bag of mini peanut butter cups, I remembered them.

No mind, as these aren't necessarily a "Christmas cookie".  They're a cookie that can be enjoyed any time of year, although I suppose anything ginger is reminiscent of fall and winter.  This is a lightly spiced ginger-molasses cookie baked around a mini peanut butter cup, and then dusted with icing sugar.  I know that ginger and peanut butter may sound like an odd combination (it did to me), but these cookies are anything but odd.  Ginger and peanut butter are apparently a match  made in heaven.  Delicious!  I found the ginger wasn't too overpowering either.  I'm thinking even someone who isn't terribly fond of it might still enjoy these, especially with the peanut butter cup center.

I'm so glad I finally got around to making these cookies and found they are a perfect companion to a tall, cold glass of milk.

Enjoy!

Peanut-Butter-Cup-Stuffed Ginger Cookies
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3 cups flour

1 teaspoon baking soda

2 teaspoon ground ginger

1 teaspoon ground cinnamon

1/4 teaspoon pepper

1/4 teaspoon salt

2 sticks (8 oz./1 cup) unsalted butter at room temperature

1/4 cup granulated sugar

1/4 cup light brown sugar

1 egg

1/3 cup molasses

36 miniature peanut butter cups, such as Reese’s, chilled

Confectioners’/icing sugar, for rolling

In a medium bowl, whisk together the flour and baking soda. Whisk in the ginger, cinnamon, pepper and salt.

Using an electric mixer, cream the butter, granulated sugar and brown sugar on high speed until smooth, light and fluffy, 2 minutes. Beat in the egg for 30 seconds, then mix in the molasses. Scrape down the bowl. 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 the dough for at least 1 hour or up to 1 day.

Preheat the oven to 350°. 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. Place 12 dough balls on each of the prepared pans. Bake until the tops are just set and slightly cracked, 12 to 14 minutes. Using a spatula, 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. Roll the cookies in the confectioners’ sugar again before serving.

Makes 36 cookies.

Source:  Every Day with Rachael Ray - December 2011

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