Jolly Peanut Butter Gingerbread Cookies

Jolly Peanut Butter Gingerbread Cookies

Photo by Heather S.

  • Prep Time


  • Total Time


  • Servings



  • 1-⅔

    cups (10-ounce package) REESE'S® Peanut Butter Chips

  • ¾

    cup ( 1½ sticks) butter or margarine, softened

  • 1

    cup packed light brown sugar

  • 1

    cup dark corn syrup

  • 2


  • 5

    cups all-purpose flour

  • 1

    teaspoon baking soda

  • ½

    teaspoon ground cinnamon

  • ¼

    teaspoon ground ginger

  • ¼

    teaspoon salt


Place peanut butter chips in small microwave-safe bowl. Microwave at HIGH (100%) 1 to 2 minutes or until chips are melted when stirred. Beat melted peanut butter chips and butter in large bowl until well blended. Add brown sugar, corn syrup and eggs; beat until light and fluffy. Stir together flour, baking soda, cinnamon, ginger and salt. Add half of flour mixture to butter mixture; beat on low speed of electric mixer until smooth. Stir in remaining flour mixture with wooden spoon until well blended. Divide into thirds; wrap each in plastic wrap. Refrigerate at least 1 hour or until dough is firm enough to roll. Heat oven to 325°F. Roll 1 dough portion at a time to1/8-inch thickness on lightly floured surface. Cut into holiday shapes with floured cookie cutters. Place on ungreased cookie sheet. Bake 10 to 12 minutes or until set and lightly browned. Cool slightly; remove from cookie sheet to wire rack. Cool completely. Frost and decorate as desired. Makes about 6 dozen cookies


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