Peanut Butter Gingerbread Cookies

• 1 (10 ounce) package peanut butter chips (1 2/3 cups)
• 1 cup butter, softened (2 sticks)
• 1 cup brown sugar, packed
• 1 cup dark corn syrup
• 2 large eggs
• 5 cups flour
• 1 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1/4 teaspoon salt

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 325u0b0F.
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.

peanut butter, butter, brown sugar, corn syrup, eggs, flour, baking soda, ground cinnamon, ground ginger, salt

Taken from www.food.com/recipe/peanut-butter-gingerbread-cookies-132966 (may not work)