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.

• Preparation Time: 25 mins
• Cooking Time: 20 mins
• Total Time: 45 mins
• Calories: 435 Calories

Ingredients

• 1 teaspoon baking soda
• 1 egg
• 1 cup white sugar
• 1 egg yolk
• ½ teaspoon ground cloves
• 2 tablespoons all-purpose flour
• ¾ teaspoon ground cinnamon
• ¼ teaspoon baking soda
• ¼ teaspoon baking powder
• ¼ cup white sugar
• ½ cup all-purpose flour
• ¼ cup packed dark brown sugar
• 1 tablespoon ground ginger
• 2 tablespoons chopped crystallized ginger
• ¼ cup creamy peanut butter
• ¾ cup unsalted butter, at room temperature
• ¼ teaspoon kosher salt
• 2 ½ cups flour
• ¼ cup turbinado sugar
• ¼ cup unsalted butter, room temperature
• ¼ cup blackstrap molasses

Recipe Instructions

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.