Switch up your classic gingerbread recipe by trying this Jolly Peanut Butter Gingerbread Cookies recipe. These cookies will be a hit at your holiday party.
In medium microwave-safe bowl, place peanut butter chips. Microwave on HIGH (100%) 1 to 2 minutes or until chips are melted when stirred.
In large bowl, beat melted peanut butter chips and butter until well blended. Add brown sugar, corn syrup and eggs; beat until fluffy.
In medium bowl, mix 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 until dough is firm enough to roll, at least 1 hour.
Heat oven to 325°F (160°C). On lightly floured surface, roll 1 dough portion at a time to 1/8-inch (3 mm) thickness. With floured cookie cutters, cut into holiday shapes. 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. Let cool completely. Frost and decorate as desired.