For a softer cookie, underbake slightly. The cookies will continue to set as they cool. Feel free to experiment with other flavor combinations! Chocolate chip and oatmeal raisin would be another great pairing. Use a cookie scoop to ensure uniform cookie sizes for even baking.
Peanut-Ginger Double-Deckers
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PREP TIME25 mins
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COOK TIME20 mins
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TOTAL TIME45 mins
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SERVING12 People
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VIEWS24
Embark on a delightful culinary adventure with these stacked cookies, where the comforting flavors of peanut butter meet the spicy warmth of ginger in a harmonious blend. These impressive double-deckers are a treat for the eyes and the palate, offering a unique twist on classic cookie recipes.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate62 g
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Cholesterol73 mg
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Fiber1 g
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Protein6 g
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Saturated Fat11 g
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Sodium262 mg
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Sugar34 g
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Fat19 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPreheat oven to 350 degrees F (175 degrees C). Line a baking sheet with a silicone baking mat or parchment paper. (5 minutes)
02
StepPeanut Butter Dough: In a mixing bowl, cream together the butter, white sugar, and brown sugar until light and fluffy, about 3 minutes. Mix in the peanut butter, baking powder, baking soda, and salt until well combined. Scrape down the sides of the bowl, then mix in the egg yolk until incorporated. Gradually add the flour, mixing on low speed until a dough forms. Cover with plastic wrap and set aside. (15 minutes)
03
StepGinger-Molasses Dough: In a separate mixing bowl, cream together the white sugar, butter, ginger, baking soda, cinnamon, cloves, and salt until light and fluffy. Scrape down the sides of the bowl; mix in the egg until incorporated. Mix in the molasses until well combined; gradually add the flour until incorporated. Finally, mix in the crystallized ginger, scraping the bowl between additions to ensure even distribution. (20 minutes)
04
StepRoll a walnut-size ball (1 1/2 tablespoons) of ginger-molasses dough in turbinado sugar. Place on the prepared baking sheet and flatten slightly with your palm. Lightly brush the top with water. Roll a marble-size ball (2 teaspoons) of peanut butter dough and set atop the ginger-molasses disk. Use a fork to flatten the dough and create a crisscross pattern. Repeat with the remaining dough. (25 minutes)
05
StepBake until the edges of the top cookies start to turn golden brown, 10 to 12 minutes. Cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely. (22 minutes)
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Salvatore Flatley
May 20, 2025I loved the double-decker concept. It's a fun way to combine two of my favorite cookies.
Johnson Dicki
May 4, 2025The recipe was easy to follow, and the cookies turned out perfectly. I will definitely make these again!
Waldo Dickens
Mar 5, 2025These cookies were a huge hit! The ginger and peanut butter complement each other surprisingly well.