Stacking two cookie doughs makes for an impressive-looking cookie. It also means you don't have to pick between your two faves! You just need two cookies that bake in about the same time. I used a half batch of two Allrecipes recipes-Big Soft Ginger Cookies and Chef John's Peanut Butter Cookies--with minor changes (less water and more flour to bulk up the base recipe, for example) and a little water to adhere them.

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Recipe Summary

prep:
25 mins
cook:
20 mins
total:
45 mins
Servings:
12
Yield:
2 dozen
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Peanut Butter Dough:
Ginger-Molasses Dough:

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with a silicone baking mat or parchment paper.

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  • Peanut Butter Dough: Put butter, white sugar, and brown sugar in a bowl. Cream together with a mixer until butter clings to sides of bowl and is uniform in color, about 3 minutes. Mix in peanut butter, baking powder, baking soda, and salt until incorporated. Scrape down sides of bowl, then mix in egg yolk until incorporated. Add flour; mix on low speed until a dough forms. Cover with plastic wrap.

  • Ginger-Molasses Dough: Put white sugar, butter, ginger, baking soda, cinnamon, cloves, and salt in a bowl. Cream together with a mixer until butter clings to sides of bowl and is uniform in color. Scrape down sides of bowl; mix in egg until incorporated. Mix in molasses until incorporated; mix in flour until incorporated. Mix in crystallized ginger until incorporated. Scraping bowl between additions.

  • Roll a walnut-size ball (1 1/2 tablespoons) of ginger-molasses dough in turbinado sugar. Set on prepared baking sheet; flatten slightly with your palm. Brush top with water. Roll a marble-size ball (2 teaspoons) of peanut butter dough, set atop disk, then use a fork to flatten dough and make a crisscross pattern. Repeat with remaining dough. Bake until edges of top cookies start to turn golden brown, 10 to 12 minutes. Cool on sheet 10 minutes. Transfer to a wire rack to cool completely.

Cook's Note:

Cookies keep up to 3 days in an airtight container at room temperature, or up to 3 months frozen.

Nutrition Facts

435 calories; protein 5.7g; carbohydrates 61.7g; fat 19.2g; cholesterol 73.2mg; sodium 261.5mg. Full Nutrition
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Reviews (6)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/25/2017
More work than usual but worth it. Not too hard too make. Two great flavors together. I used sorghum instead of molasses at the same amount. I would use less sugar next time a bit too sweet overall. Rolling in raw sugar works very well. I tried without better with. The peanut butter batter keeps the center soft. Read More
(1)
7 Ratings
  • 5 star values: 5
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
12/25/2017
More work than usual but worth it. Not too hard too make. Two great flavors together. I used sorghum instead of molasses at the same amount. I would use less sugar next time a bit too sweet overall. Rolling in raw sugar works very well. I tried without better with. The peanut butter batter keeps the center soft. Read More
(1)
Rating: 5 stars
12/23/2017
A holiday hit! Even my curmudgeon Scrooge friend who growls at desserts loved the ginger molasses/peanut butter combo. Have also made both recipes as stand-alone cookies. Yum. Read More
Rating: 4 stars
12/10/2017
These were definitely tasty but the flavors are not balanced. The ginger cookie overwhelms the peanut. I think I would rather make two types of cookies. I also got way more cookies than 24 and mine look nothing like the beautiful ones in the picture! Read More
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Rating: 5 stars
12/24/2017
These cookies were delicious chewy and subtle peanut butter. Read More
Rating: 5 stars
12/07/2017
Made for my bookkeeper at work. she Loves cookies and I thought why not make her two varieties in one. Both cookies are really good on their own and great as a duo! Got me thinking what other two cookies could I put together. Read More
Rating: 5 stars
05/18/2018
This recipe is amazing my whole family loves it! Read More
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