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My review
Peanut-Ginger Double-Deckers
6
eatthelove
"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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Ingredients
45 m servings 419Original recipe yields 12 servings (2 dozen)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with a silicone baking mat or parchment paper.
- 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.
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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
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Reviews
Read all reviews 6Most helpful
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12/24/2017
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...
12/24/2017
These cookies were delicious, chewy and subtle peanut butter.
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.
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, an...
12/6/2017
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...