Peanutbutter Gingerbread CookiesFrom midgelet 7 years ago
- 1 2/3 cups peanut butter chips shopping list
- 3/4 cup butter, softened shopping list
- 1 cup packed dark brown sugar shopping list
- 1 cup dark corn syrup shopping list
- 2 eggs shopping list
- 5 cups all-purpose flour shopping list
- 1 teaspoon baking soda shopping list
- 1/2 teaspoon ground cinnamon shopping list
- 1/4 teaspoon ground ginger shopping list
- 1/4 teaspoon kosher salt shopping list
How to make it
- Place peanut butter chips in microwave-safe bowl.
- 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.
- Beat melted chips and butter in large bowl until well blended.
- Add brown sugar, corn syrup and eggs.
- Beat until fluffy.
- Stir together flour, baking soda, cinnamon, ginger and salt.
- Add half of flour mixture to butter mixture.
- Beat on low speed until smooth.
- With wooden spoon, stir in remaining flour mixture until well blended.
- Divide into thirds, then wrap each in plastic wrap.
- Refrigerate at least 1 hour or until dough is firm to roll.
- Preheat oven to 325F degrees.
- On floured surface, roll 1 dough portion at a time to 1/8-inch thickness.
- Cut into gingerbread man shapes with floured cookie cutters.
- Place on ungreased baking sheet.
- Bake 10 to 12 minutes or until set and lightly browned.
- Cool slightly, then remove from baking sheet to wire rack to cool completely.
- Frost and decorate as desired.
- Yield depends on size of cookies
The Cookmidgelet Eastern, USA
The Rating1 people
This is wonderful! I absolutely love peanut butter and ginger so it's a HIGH 5 cookie. I love the twist on a favourite cookie.lor in Toronto loved it
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