Jolly Peanut Butter Gingerbread Cookies

Ingredients

• 1-2/3 cups (400mL) CHIPITS REESE® Peanut Butter Baking Chips
• 3/4 cup (175mL) butter or margarine, softened
• 1 cup (250mL) packed light brown sugar
• 1 cup (250mL) dark corn syrup
• 2 eggs
• 5 cups (1.25l) all purpose flour
• 1 teaspoon (5mL) baking soda
• 1/2 teaspoon (2mL) ground cinnamon
• 1/4 teaspoon (1mL) ground ginger
• 1/4 teaspoon (1mL) salt

Directions

1. Place CHIPITS peanut butter chips in small microwave-safe bowl. Microwave until chips are melted when stirred.
2. Beat melted peanut butter 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.
3. 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 until dough is firm enough to roll, at least 1 hour.
4. Heat oven to 325°F ( 160 °C). On lightly floured surface, roll 1 dough portion at a time to 1/8-inch thickness; with floured cookie cutters, cut into holiday shapes. Place on ungreased cookie sheet.
5. 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.