Peanut-Ginger Double-Deckers

Name: Peanut-Ginger Double-Deckers
Total time: 45
Yield: 12
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

Recipe by eatthelove from allrecipes.com

Lunch,Dessert 45 Mins.

Ingredients

12 servings

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¼ cup unsalted butter, room temperature
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¼ cup white sugar
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¼ cup packed dark brown sugar
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¼ cup creamy peanut butter
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¼ teaspoon baking powder
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¼ teaspoon baking soda
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¼ teaspoon kosher salt
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1 egg yolk
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½ cup all-purpose flour
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2 tablespoons all-purpose flour
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1 cup white sugar

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¾ cup unsalted butter, at room temperature
•

1 tablespoon ground ginger
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1 teaspoon baking soda
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¾ teaspoon ground cinnamon
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½ teaspoon ground cloves
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¼ teaspoon kosher salt
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1 egg
•

¼ cup blackstrap molasses
•

2 ½ cups flour
•

2 tablespoons chopped crystallized ginger
•

¼ cup turbinado sugar

Instructions

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.