Stacking two cookie doughs makes for an impressive-looking cookie. It also means you don’t have to pick between your two faves! You just need two cookies that bake in about the same time. I used a half batch of two @site_name recipes-Big Soft Ginger Cookies and Chef John’s Peanut Butter Cookies–with minor changes (less water and more flour to bulk up the base recipe, for example) and a little water to adhere them.
Ingredients
Peanut Butter Dough
- 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
Ginger-Molasses Dough
- 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
Directions
Step 1
Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with a silicone baking mat or parchment paper.
Step 2
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.
Step 3
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.
Step 4
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.
Cook’s Note:
Cookies keep up to 3 days in an airtight container at room temperature, or up to 3 months frozen.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 12 | |
Calories 435 | |
% Daily Value * | |
Total Fat19g | 25% |
Saturated Fat11g | 53% |
Cholesterol73mg | 24% |
Sodium262mg | 11% |
Total Carbohydrate62g | 22% |
Dietary Fiber1g | 5% |
Total Sugars34g | |
Protein6g | |
Vitamin C1mg | 3% |
Calcium48mg | 4% |
Iron2mg | 13% |
Potassium234mg | 5% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Powered by the ESHA Research Database ? 2018, ESHA Research, Inc. All Rights Reserved
source by allrecipe
Leave feedback about this