PEANUT BUTTER GINGERBREAD COOKIES

Peanut Butter Gingerbread Cookies image

Provided by littleturtle

Categories Dessert

Time 1h30m

Yield 72 cookies

Number Of Ingredients 10

1 (10 ounce) package peanut butter chips (1 2/3 cups)
1 cup butter, softened (2 sticks)
1 cup brown sugar, packed
1 cup dark corn syrup
2 large eggs
5 cups flour
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon salt

Steps:

Microwave peanut butter chips on HIGH (100%) until chips are melted when stirred (1-2 minutes).
In a large bowl, beat melted peanut butter chips and butter together until well blended.
Add brown sugar, corn syrup, and eggs; beat until light and fluffy.
In a seperate bowl, whisk together flour, baking soda, cinnamon, ginger, and salt.
Add half of flour mixture to butter mixture; beat at low speed of electric mixer until smooth.
With wooden spoon, stir in remaining flour mixture until well blended.
Divide into thirds; wrap each in plastic wrap.
Refrigerate until dough is firm enough to roll (at least 1 hour).
Preheat oven to 325°F.
On a lightly floured surface, roll 1 portion of dough at a time to 1/8" thickness; with floured cookie cutters, cut into holiday shapes.
Place on ungreased cookie sheet.
Bake until set and lightly browned (10-12 minutes).
Cool slightly; remove from cookie sheet to wire rack.
Cool completely.
Frost and decorate as desired.