Recipes Desserts Cookies Gingerbread Cookie Recipes Peanut-Ginger Double-Deckers 4.8 (8) 7 Reviews 5 Photos 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 Allrecipes 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. Submitted by eatthelove Updated on June 19, 2020 Tested by Allrecipes Test Kitchen Tested by Allrecipes Test Kitchen The Allrecipes Test Kitchen staff are a team of culinary pros who make and vet recipes using only equipment you'd find in a home kitchen. Staff credentials vary but include training at the Culinary Institute of America; kitchen stints in fine dining restaurants; and countless hours in the test kitchen itself. Meet the Allrecipes Test Kitchen Save Rate Print Share Close Add Photo 5 5 5 Prep Time: 25 mins Cook Time: 20 mins Total Time: 45 mins Servings: 12 Yield: 2 dozen Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 12 servings 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 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. Cook's Note: Cookies keep up to 3 days in an airtight container at room temperature, or up to 3 months frozen. I Made It Print Nutrition Facts (per serving) 435 Calories 19g Fat 62g Carbs 6g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 12 Calories 435 % Daily Value * Total Fat 19g 25% Saturated Fat 11g 53% Cholesterol 73mg 24% Sodium 262mg 11% Total Carbohydrate 62g 22% Dietary Fiber 1g 5% Total Sugars 34g Protein 6g 11% Vitamin C 1mg 1% Calcium 48mg 4% Iron 2mg 13% Potassium 234mg 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.