Skip to main content New this month
Get the Allrecipes magazine

Peanut-Ginger Double-Deckers

Rated as 4.83 out of 5 Stars

"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."
Added to shopping list. Go to shopping list.

Ingredients

45 m servings 419 cals
Original recipe yields 12 servings (2 dozen)

Directions

{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with a silicone baking mat or parchment paper.
  2. 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.
  3. 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.
  4. 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.

Footnotes

  • Cook's Note:
  • Cookies keep up to 3 days in an airtight container at room temperature, or up to 3 months frozen.

Nutrition Facts


Per Serving: 419 calories; 19.2 g fat; 57.7 g carbohydrates; 5.7 g protein; 73 mg cholesterol; 260 mg sodium. Full nutrition

Similar recipes

Reviews

Read all reviews 6
Most helpful
Most positive
Least positive
Newest

This recipe is amazing, my whole family loves it!

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...

These cookies were delicious, chewy and subtle peanut butter.

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.

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, an...

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...