Peanut-Ginger Double-Deckers Recipe

Recipesfull introduces to you: Popular Recipes. (Peanut-Ginger Double-Deckers Recipe). 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.

Brief

Prep 25 mins

Cook: 20 mins

Total: 45 mins

Servings: 12

Yield: 2 dozen

Peanut-Ginger Double-Deckers Recipe

Ingredients

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

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

Dessert

Directions

Step 1

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

Step 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.

Step 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.

Step 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.

Nutritional Information

Peanut-Ginger Double-Deckers Recipe

Servings Per Recipe:12

Calories: 434.6

% Daily Value *

Protein: 5.7g 11%

Carbohydrates: 61.7g 20%

Dietary Fiber: 1.4g 6%

Sugars: 33.9g

Fat: 19.2g 30%

Saturated Fat: 10.6g 53%

Cholesterol: 73.2mg 24%

Vitamin A Iu: 514.5IU 10%

Niacin Equivalents: 3.8mg 30%

Vitamin B6: 0.1mg 7%

Vitamin C: 0.5mg 1%

Folate: 68.4mcg 17%

Calcium: 47.5mg 5%

Iron: 2.4mg 14%

Magnesium: 35.7mg 13%

Potassium: 234.2mg 7%

Sodium: 261.5mg 11%

Thiamin: 0.3mg 27%

Calories From Fat: 172.9

*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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