Peanutbutter Gingerbread Cookies |
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Prep Time: 0 Minutes Cook Time: 12 Minutes |
Ready In: 12 Minutes Servings: 24 |
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from baked Chicago, a different spin on Gingerbread cookies! Try different shapes for all year round serving Ingredients:
1 2/3 cups peanut butter chips |
3/4 cup butter, softened |
1 cup packed dark brown sugar |
1 cup dark corn syrup |
2 eggs |
5 cups all-purpose flour |
1 teaspoon baking soda |
1/2 teaspoon ground cinnamon |
1/4 teaspoon ground ginger |
1/4 teaspoon kosher salt |
Directions:
1. Place peanut butter chips in microwave-safe bowl.
2. Microwave on medium (50%) for one minute, then stir. If necessary, microwave for additional 15 seconds at a time and stir after each heating until chips are melted.
3. Beat melted chips and butter in large bowl until well blended.
4. Add brown sugar, corn syrup and eggs.
5. Beat until fluffy.
6. Stir together flour, baking soda, cinnamon, ginger and salt.
7. Add half of flour mixture to butter mixture.
8. Beat on low speed until smooth.
9. With wooden spoon, stir in remaining flour mixture until well blended.
10. Divide into thirds, then wrap each in plastic wrap.
11. Refrigerate at least 1 hour or until dough is firm to roll.
12. Preheat oven to 325F degrees.
13. On floured surface, roll 1 dough portion at a time to 1/8-inch thickness.
14. Cut into gingerbread man shapes with floured cookie cutters.
15. Place on ungreased baking sheet.
16. Bake 10 to 12 minutes or until set and lightly browned.
17. Cool slightly, then remove from baking sheet to wire rack to cool completely.
18. Frost and decorate as desired.
19. Yield depends on size of cookies
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