Hershey Peanut Butter Gingerbread Cookies Recipe (Photo Credit: Publications International - used with permission)
It wouldn’t be the holidays for us without the the Hershey’s Holiday Favorites Cookbook These little books are usually found at the checkout stand of your favorite grocery store (available November 4th) and the cover always has the most amazing looking cake, pie, cookies, or candies on the cover and I just can’t help myself but pick one up. The books are inexpensive (about 4.99), but they have some of the most amazing recipes in them making them worth every cent.
Hershey Holiday Favorites 2011 - Revised Cover
This year’s book is no exception. As always, the photography is stunning and each sugary concoctions looks more fabulous than the last. The recipes are well thought out and generally use ingredients everyone has in his/her kitchen, so baking something up in a hurry is pretty easy.
Many of the Hershey products are covered in the books so if you have a favorite you’re likely to find a recipe for it, but you can substitute your favorite chocolate if Hershey isn’t your thing.
Peanut Butter Gingerbread Cookies
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Recipe Type: Dessert
Author: Hershey Holiday Baking Cookbook – reprinted with permission
Prep time: 10 mins
Cook time: 12 mins
Total time: 22 mins
Serves: 6 dozen
A twist on traditional sugar cookies, these are made with Reese’s Peanut Butter ships and ginger then rolled and decorated.
1-2/3 c (10oz pkg) Reese’s Peanut Butter Chips
3/4 c (1-1/2 sticks) butter, softened
1 c light brown sugar (packed)
1 c dark corn syrup
5 c all-purpose flour
1 tsp baking soda
1/2 tsp ground cinnamon
1/4 tsp ground ginger
1/4 tsp salt
Place peanut butter chips in small microwave-safe bowl. Microwave at Medium (50% power) for 1 minute. Stir. If necessary, microwave at 15 second intervals, stirring after each heating, until the chips are melted.
Beat melted chips and butter in a large bowl until blended.
Add brown sugar, corn syrup, and eggs; beat until fluffy. Set aside.
Stir together flour, baking soda, cinnamon, ginger, and salt.
Add half of the flour mixture to butter mixture; mix on low speed until blended.
With a large spoon, stir in the remaining flour mixture and mix by hand until blended.
Divide the dough into thirds. Wrap each in plastic wrap and refrigerate at least 1 hour or until dough is firm enough to roll.
Heat over to 325.
On lightly powdered sugared surface (or floured) roll one dough portion at a time to 1/8-inch thick.
Cut into holiday shapes with sugared (or 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 then frost and decorate as desired.
A mom and wife, Connie blogs about entertainment, going green, products, technology, DIY home remodeling and decor, and more. She's an animal lover and lives in the Pacific Northwest near Seattle, WA.
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