Peanut-Ginger Double-Deckers recipe
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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
Nutrition Info
- 434.6 caloriescarbohydrate: 61.7 gcholesterol: 73.2 mgfat: 19.2 gfiber: 1.4 gprotein: 5.7 gsaturatedFat: 10.6 gservingSize: -sodium: 261.5 mgsugar: 33.9 gtransFat: : -unsaturatedFat: : -
Directions Peanut-Ginger Double-Deckers
Directions
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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.