chocolate peanut butter globs

Name: Chocolate Peanut Butter Globs
Cook time: 15 min
Cuisine: American
Ingredients: 6 tablespoon(s) unsalted butter; 12 ounce(s) semisweet chocolate chips, divided; 2 ounce(s) unsweetened chocolate; 2 - extra-large eggs; 1 tablespoon(s) instant espresso powder, such as medaglia d’oro; 2 teaspoon(s) pure vanilla extract; 3/4 cup(s) sugar; 1/3 cup(s) plus 1 tablespoon all-purpose flour; 1 teaspoon(s) baking powder; 1/4 teaspoon(s) kosher salt; 1 cup(s) whole walnut halves (chopped); 1 cup(s) whole pecan halves (chopped); 2/3 cup(s) peanut butter chips, such as reese’s

review

Private Recipe by

Chrystal Cackler

@journeyrock92

Huntsville, AL

Obtained online.

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cook time 15 Min

method Bake

Ingredients For chocolate peanut butter globs

6 Tbsp

unsalted butter
12 oz

semisweet chocolate chips, divided
2 oz

unsweetened chocolate
2

extra-large eggs
1 Tbsp

instant espresso powder, such as medaglia d’oro
2 tsp

pure vanilla extract
3/4 c

sugar
1/3 c

plus 1 tablespoon all-purpose flour
1 tsp

baking powder
1/4 tsp

kosher salt
1 c

whole walnut halves (chopped)
1 c

whole pecan halves (chopped)
2/3 c

peanut butter chips, such as reese’s

How To Make chocolate peanut butter globs

1
Preheat the oven to 325 degrees. Line a few sheet pans with parchment paper. In a bowl set over simmering water, melt the butter, 6 ounces of the chocolate chips, and the unsweetened chocolate, stirring occasionally, until just melted. Remove from the heat and cool for 15 minutes. In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs, espresso powder, and vanilla until combined. Add the sugar, raise the speed to medium-high, and beat for 2 minutes, until the batter is thick and falls back on itself in a ribbon. Set aside.

2
With the mixer on low, slowly add the chocolate mixture to the egg mixture. Combine the 1/3 cup of flour, baking powder, and salt in a small bowl and fold it into the chocolate mixture with a rubber spatula. In another bowl, combine the walnuts, pecans, peanut butter chips, the remaining 6 ounces of chocolate chips, and the tablespoon of flour and fold it into the chocolate mixture. With 2 soup spoons, drop rounded mounds of batter 1 inch apart onto the prepared sheet pans. Bake for 15 minutes exactly. Cool on the baking sheets.
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