Double Decker Peanut Ginger Cookies
Can't decide which kind of cookie to eat? We've solved that problem by stacking two kinds together!
Ingredients
PEANUT BUTTER DOUGH:
- 1 cup butter, at room temperature
- 1 cup sugar
- 1 cup brown sugar, packed
- 1/4 cup creamy peanut butter
- 1/4 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1 Nature's Yoke egg yolk
- 1/2 cup + 2 T. all purpose flour
GINGER-MOLASSES DOUGH:
- 1 cup sugar
- 3/4 cup butter, at room temperature
- 1 tbsp ground ginger
- 1 tsp baking soda
- 3/4 tsp cinnamon
- 1/2 tsp cloves
- 1/4 tsp salt
- 1 Nature's Yoke egg
- 1/4 cup blackstrap molasses
- 2 3/4 cup all purpose flour
- 2 tbsp crystallized ginger, chopped
- 1/4 cup turbinado sugar
Instructions
TO MAKE PEANUT BUTTER DOUGH:
- Preheat oven to 350 F. Grease baking sheet and set aside.
- Cream butter and both sugars together in a bowl. Mix in peanut butter, baking powder, baking soda and salt. Scrape down sides of bowl, then mix in egg yolk. Add flour and mix on low speed until dough forms. Cover.
TO MAKE GINGER-MOLASSES DOUGH:
- Cream sugar, butter, ginger, baking soda, cinnamon, cloves and salt in a bowl. Scrape down sides of bowl; mix in egg. Add molasses, flour, and crystallized ginger and make sure each ingredient is mixed in well.
ASSEMBLE AND BAKE:
- Roll 1 1/2 T. of ginger dough in turbinado sugar. Place on prepared baking sheet and flatten slightly with the palm of your hand. Brush top with water.
- Roll a marble-size ball of peanut butter dough and set on top ginger dough. Use a fork to flatten dough and make a crisscross pattern. Repeat with remaining dough.
- Bake for 10-12 minutes. Cool on wire rack before storing in an airtight container.