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Peanut-butter-cup-stuffed ginger cookies

I'm going to start referring to myself as Crazy Baking Lady. My desire to bake delicious treats has surpassed my desire to get sufficient sleep. I find myself wondering on occasion whether or not one can actually die from being too tired. Because most days, I feel like a zombie. A very tired zombie with a baking fetish. It's a good thing my husband is around to monitor the oven. 

Here is yet another cookie recipe of Rachael's (from EveryDay with Rachael Ray) that intrigued me. Ginger+cookies+peanut butter+confectioners' sugar?! Whoa. I had to make it. So, of course, I did. I filled the bellies of those I live with and of those I work with. I got a wide array of comments on these cookies:

"There's a peanut butter cup in there? WHAT WERE YOU THINKING?" (my favorite)

"They remind me of ginger snaps! With a surprise!"

"Do you ever sleep?"

To make these gems, here is what you will need to do:

In a medium bowl, whisk together:

3 cups flour

1 teaspoon baking soda

1 teaspoon ground ginger

1 teaspoon ground cinnamon

1/4 teaspoon pepper

1/4 teaspoon salt

In a large bowl, cream the following ingredients together using an electric mixer:

2 sticks (8 ounces) unsalted butter, at room temperature

1/4 cup granulated sugar

1/4 light brown sugar

Beat until light and fluffy, 2 minutes. Beat in 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 each (of 36 total) peanut 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.

These are definitely unique, but quite delicious! Enjoy!

Click here for a printable recipe!

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Reader Comments (7)

Oh my gosh - those cookies look almost too unreal!!

11.21.2011 | Unregistered CommenterBelinda @zomppa

WHOA! these are awesome!

11.21.2011 | Unregistered CommenterRavieNomNoms

Wow! Could these look anymore heavenly? What a great recipe and post. Thank you for sharing with me! I hope you have a wonderful week of feasting and family.

11.21.2011 | Unregistered CommenterMonet

I made these cookies yesterday and they are awesome! The instructions said to bake just until the tops are set and start to crack, but my first 2 pans never cracked, resulting in my overcooking them a bit. The third tray was perfect, but I also rolled them in powdered sugar before baking. Any idea why the first 2 never cracked?

11.21.2011 | Unregistered Commenteremster

I squished my "balls" a bit before baking. That's the only thing I can think of? I guess I'll have to try another batch to pay closer attention. Oh darn! :)

11.21.2011 | Registered CommenterMegan Porta

Yum!!! I have been dying to make stuffed cookies. This looks like a winning recipe, thank you for sharing!

11.21.2011 | Unregistered CommenterBigFatBaker

Oh my, these look so good. I've never done a stuffed cookie. Think I might have to make some soon. I was baking at 2 am the other night. The one perk of insomnia is lots of baked goods.

11.22.2011 | Unregistered CommenterKim Bee

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