- Peanut Butter Dough:
- 1/4 cup unsalted butter, room temperature
- 1/4 cup white sugar
- 1/4 cup packed dark brown sugar
- 1/4 cup creamy peanut butter
- 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 1 egg yolk
- 1/2 cup all-purpose flour
- 2 tablespoons all-purpose flour
- Ginger-Molasses Dough:
- 1 cup white sugar
- 3/4 cup unsalted butter, at room temperature
- 1 tablespoon ground ginger
- 1 teaspoon baking soda
- 3/4 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/4 teaspoon kosher salt
- 1 egg
- 1/4 cup blackstrap molasses
- 2 1/2 cups flour
- 2 tablespoons chopped crystallized ginger
- 1/4 cup turbinado sugar
- 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.
04/16/2018
recipepes.com
Peanut-Ginger Double-Deckers, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
