Peanut Butter Gingerbread Cookies Recipe

Ingredients

• 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

Instructions

1. Microwave the peanut butter chips on HIGH (100%) for 1-2 minutes until melted when stirred.
2. In a large bowl, beat the melted peanut butter chips and softened butter together until well blended.
3. Add the packed brown sugar, dark corn syrup, and the two large eggs; beat until the mixture is light and fluffy.
4. In a separate bowl, whisk together the 5 cups of flour, 1 teaspoon of baking soda, 1/2 teaspoon of ground cinnamon, 1/4 teaspoon of ground ginger, and 1/4 teaspoon of salt.
5. Add half of the flour mixture to the butter mixture; beat at low speed with an electric mixer until smooth.
6. Using a wooden spoon, stir in the remaining flour mixture until well blended.
7. Divide the dough into thirds and wrap each portion in plastic wrap.
8. Refrigerate until the dough is firm enough to roll out, which should be at least 1 hour.
9. Preheat the oven to 325°F.
10. On a lightly floured surface, roll out one portion of the dough at a time to about 1/8 inch thickness; use floured cookie cutters to cut into holiday shapes.
11. Place the cut-out shapes on an ungreased cookie sheet.
12. Bake in the preheated oven until set and lightly browned, about 10-12 minutes.
13. Cool slightly before removing the cookies from the cookie sheet and transferring them to a wire rack.
14. Allow the cookies to cool completely before frosting and decorating as desired.