Peanut Butter Gingerbread Cookies

Good Christmas cookies. Cooking time includes chill time.

• Ready In: 1 hr 30 mins
• Yields: 72 cookies

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

Directions

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