Peanut Butter Gingerbread Cookies

Recipe by littleturtle
READY IN: 1hr 30mins
YIELD: 72 cookies




  • 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.