Name: Peanut-Ginger Double-Deckers
Prep time: 25 min
Cook time: 25 min
Yield: 12
Ingredients: Unsalted butter, room temperature - ¼ cup; White sugar - ¼ cup; Packed dark brown sugar - ¼ cup; Creamy peanut butter - ¼ cup; Baking powder - ¼ teaspoon; Baking soda - ¼ teaspoon; Kosher salt - ¼ teaspoon; Egg yolk - 1; All-purpose flour - ½ cup; All-purpose flour - 2 tablespoons; White sugar - 1 cup; Unsalted butter, at room temperature - ¾ cup; Ground ginger - 1 tablespoon; Baking soda - 1 teaspoon; Ground cinnamon - ¾ teaspoon; Ground cloves - ½ teaspoon; Kosher salt - ¼ teaspoon; Egg - 1; Blackstrap molasses - ¼ cup; Flour - 2 ½ cups; Chopped crystallized ginger - 2 tablespoons; Turbinado sugar - ¼ cup

Recipe information

Cooking:

25 min.

Servings per container:

Source:

More details

Ingredients for - Peanut-Ginger Double-Deckers

1. Unsalted butter, room temperature - ¼ cup

2. White sugar - ¼ cup

3. Packed dark brown sugar - ¼ cup

4. Creamy peanut butter - ¼ cup

5. Baking powder - ¼ teaspoon

6. Baking soda - ¼ teaspoon

7. Kosher salt - ¼ teaspoon

8. Egg yolk - 1

9. All-purpose flour - ½ cup

10. All-purpose flour - 2 tablespoons

11. White sugar - 1 cup

12. Unsalted butter, at room temperature - ¾ cup

13. Ground ginger - 1 tablespoon

14. Baking soda - 1 teaspoon

15. Ground cinnamon - ¾ teaspoon

16. Ground cloves - ½ teaspoon

17. Kosher salt - ¼ teaspoon

18. Egg - 1

19. Blackstrap molasses - ¼ cup

20. Flour - 2 ½ cups

21. Chopped crystallized ginger - 2 tablespoons

22. Turbinado sugar - ¼ cup

How to cook deliciously - Peanut-Ginger Double-Deckers

1. Stage

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

2. Stage

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. Stage

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. Stage

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.