adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Peanut-Ginger Double-Deckers
Peanut-Ginger Double-Deckers
0 Likes
Prep Time:
25 minutes
Cook Time:
20 minutes
Total Time:
45 minutes
Indulge in double-decker cookies with mini peanut butter cookies stacked on top of ginger-molasses cookies for the ultimate flavor combination.
Ingredients:
  • 0.25 cup unsalted butter, room temperature
  • 0.25 cup white sugar
  • 0.25 cup packed dark brown sugar
  • 0.25 cup creamy peanut butter
  • 0.25 teaspoon baking powder
  • 0.25 teaspoon baking soda
  • 0.25 teaspoon kosher salt
  • 1 egg yolk
  • 0.5 cup all-purpose flour
  • 2 tablespoons all-purpose flour
  • 1 cup white sugar
  • 0.75 cup unsalted butter, at room temperature
  • 1 tablespoon ground ginger
  • 1 teaspoon baking soda
  • 0.75 teaspoon ground cinnamon
  • 0.5 teaspoon ground cloves
  • 1 egg
  • 0.25 cup blackstrap molasses
  • 2.5 cups flour
  • 2 tablespoons chopped crystallized ginger
  • 0.25 cup turbinado sugar
Instructions:
  • Preheat your oven to 350°F (175°C) and prepare a baking sheet lined with a silicone baking mat or parchment paper.
  • For the Peanut Butter Dough, start by combining butter, white sugar, and brown sugar in a bowl. Use a mixer to cream them together until the butter sticks to the sides of the bowl and the mixture is evenly colored, which should take about 3 minutes. Next, blend in peanut butter, baking powder, baking soda, and salt until well combined. Remember to scrape down the sides of the bowl before adding the egg yolk and mixing it in. Lastly, add the flour and mix on low speed until a smooth dough forms. Cover the dough with plastic wrap.
  • For the Ginger-Molasses Dough, in a bowl, combine white sugar, butter, ginger, baking soda, cinnamon, cloves, and salt. Use a mixer to cream them together until the butter uniformly coats the sides of the bowl. Scrape down the sides of the bowl and blend in the egg until fully incorporated. Stir in the molasses, followed by the flour and crystallized ginger, ensuring to scrape the bowl between each addition.
  • Shape a walnut-size ball (1 1/2 tablespoons) of ginger-molasses dough in turbinado sugar, flatten slightly with your palm, then brush the top with water. Place on a baking sheet. Shape a marble-size ball (2 teaspoons) of peanut butter dough, set on top of the disk, and flatten with a fork to create a crisscross pattern. Repeat with the rest of the dough. Bake until the edges of the cookies start to turn golden brown, about 10 to 12 minutes. Let them cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely.

Similar Recipes