Peanut-Ginger Double-Deckers


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.

Prep Time:
25 mins
Cook Time:
20 mins
Total Time:
45 mins
2 dozen


Peanut Butter Dough:

  • ¼ cup unsalted butter, room temperature

  • ¼ cup white sugar

  • ¼ cup packed dark brown sugar

  • ¼ cup creamy peanut butter

  • ¼ teaspoon baking powder

  • ¼ teaspoon baking soda

  • ¼ teaspoon kosher salt

  • 1 egg yolk

  • ½ cup all-purpose flour

  • 2 tablespoons all-purpose flour

Ginger-Molasses Dough:

  • 1 cup white sugar

  • ¾ cup unsalted butter, at room temperature

  • 1 tablespoon ground ginger

  • 1 teaspoon baking soda

  • ¾ teaspoon ground cinnamon

  • ½ teaspoon ground cloves

  • ¼ teaspoon kosher salt

  • 1 egg

  • ¼ cup blackstrap molasses

  • 2 ½ cups flour

  • 2 tablespoons chopped crystallized ginger

  • ¼ cup turbinado sugar


  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.

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)

435 Calories
19g Fat
62g Carbs
6g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 435
% Daily Value *
Total Fat 19g 25%
Saturated Fat 11g 53%
Cholesterol 73mg 24%
Sodium 262mg 11%
Total Carbohydrate 62g 22%
Dietary Fiber 1g 5%
Total Sugars 34g
Protein 6g
Vitamin C 1mg 3%
Calcium 48mg 4%
Iron 2mg 13%
Potassium 234mg 5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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