jolly peanut butter gingerbread cookies
From a cookbook.
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yield
6 dozen cookies
cook time
10 Min
method
Bake
Ingredients For jolly peanut butter gingerbread cookies
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1 2/3 c10 ounces package peanut butter chips
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3/4 cbutter, softened
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1 cpacked light brown sugar
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1 cdark corn syrup
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2eggs
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5 call purpose flour
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1 tspbaking soda
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1/2 tspground cinnamon
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1/4 tspground ginger
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1/4 tspsalt
How To Make jolly peanut butter gingerbread cookies
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1Place peanut butter chips in small microwave safe bowl. Microwave at MEDIUM (50%) 1 minute; stir. If necessary, microwave at MEDIUM an additional 15 seconds at a time, stirring after each heating, 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 fluffy.
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2Stir together flour, baking soda, cinnamon, ginger, and salt. Add half of flour mixture to butter mixture; beat on low speed of mixer until smooth. With wooden spoon, stir in remaining flour mixture until well blended. Divide into thirds; wrap each in plastic wrap. Refrigerate at least 1 hour or until dough is firm enough to roll.
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3Heat oven to 325. On lightly floured surface, roll 1 dough portion at a time to 1/8 inch thickness; cut into holiday shapes with floured cookie cutters. Place on ungreased cookie sheet. Bake 10-12 minutes or until set and lightly browned. Cool slightly; remove from cookie sheet to wire rack. Cool completely. Frost and decorate as desired.
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