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.
Ingredients
- unsalted butter, room temperature: 0.25 cup
- white sugar: 0.25 cup
- packed dark brown sugar: 0.25 cup
- creamy peanut butter: 0.25 cup
- baking powder: 0.25 tsp
- baking soda: 0.25 tsp
- kosher salt: 0.25 tsp
- egg yolk: 1 piece
- all-purpose flour: 0.5 cup
- all-purpose flour: 2 Tbsp
- white sugar: 1 cup
- unsalted butter, at room temperature: 0.75 cup
- ground ginger: 1 Tbsp
- baking soda: 1 tsp
- ground cinnamon: 0.75 tsp
- ground cloves: 0.5 tsp
- kosher salt: 0.25 tsp
- egg: 1 piece
- blackstrap molasses: 0.25 cup
- ½ cups flour: 2 piece
- crystallized ginger: 2 Tbsp (chopped)
- turbinado sugar: 0.25 cup
Metric Conversion
Stages of cooking
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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.
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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.
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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.
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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.
