Peanut butter and gingerbread are our new favorite holiday combo. Dark chocolate adds an extra layer of indulgence making these cookies a festival update to classic peanut butter cups.
Preheat oven to 350 degrees. In a stand mixer, mix together sugar, egg, peanut butter, butter, and molasses until creamy. Add ginger, pumpkin pie spice, vanilla, flour, baking powder, and salt. Mix until a thick dough forms. Roll the dough onto a large piece of parchment paper. Cut into shapes with Good Cook cookie cutters. Transfer a parchment lined Good Cook baking sheet. Bake for 8-10 minutes, just until the edges of the cookies begin to turn a light golden brown. Remove and cool completely. Melt chocolate chips in a microwave-safe baking dish until smooth, about 90-120 seconds, stirring every 30 seconds. Dip the bottom of each cookie into the melted chocolate. Transfer to a clean piece of parchment. Transfer extra melted chocolate to a small ziploc bag, snip a small corner from the edge of the bag, and pipe chocolate eyes, smiles, and buttons onto the front of each gingerbread man. Allow chocolate to harden completely in a cool, dry place, before serving. Enjoy!