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How to Make Peanut-Ginger Double-Deckers - A Step-by-Step Guide

There's something truly magical about the combination of sweet, salty, and spicy flavors, and these Peanut-Ginger Double-Deckers are the perfect embodiment of that magic. These fun and flavorful cookies are a double-decker delight, with two layers of peanut butter cookie sandwiched together with a creamy ginger filling. They're the ultimate indulgent treat for anyone who loves the irresistible combo of peanut butter and ginger.

These cookies are a unique twist on the classic peanut bu...

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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

Information

  • Prep Time: 25 mins
  • Cook Time: 20 mins
  • Total Time: 45 mins
  • Servings: 12
  • Yield: 2 dozen

  • 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.

    • Nutrition

    435 cal.

    • Total Fat: 19g
    • Saturated Fat: 11g
    • Cholesterol: 73mg
    • Sodium: 262mg
    • Total Carbohydrate: 62g
    • Dietary Fiber: 1g
    • Total Sugars: 34g
    • Protein: 6g
    • Vitamin C: 1mg
    • Calcium: 48mg
    • Iron: 2mg
    • Potassium: 234mg

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