Peanut Butter Gingerbread Cookies

Total time: 1½ hours PT5400.0S    

Prep time: 15 min

Chef: littleturtle

Ingredients

10 ozs peanut butter chips (23 cups) 1 cup butter (softened 2 sticks) 1 cup brown sugar (packed) 1 cup dark corn syrup 2 large eggs 5 cups flour

1 tsp baking soda

12 tsp ground cinnamon

14 tsp ground ginger

14 tsp 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.