Chocolate Peanut Butter Cobbler Recipes

CHOCOLATE PEANUT BUTTER COBBLER

Steps:

• Preheat oven to 350°F.
• In a medium sized mixing bowl, combine the flour, baking powder, salt, sugar and cocoa. Then stir in the melted butter, milk and peanut butter. (This makes a thick batter.)
• Spread the mixture into a greased 1.5 qt casserole dish (or square pan). Set aside.
• In another bowl, combine the dry topping ingredients (sugar, brown sugar and cocoa). Sprinkle on top of the batter; do not stir.
• Pour the boiling water on top; do not stir.
• Bake for 30 minutes, or until the top of the cake is almost set. (There will still be some jiggle as the bottom will be runny). The cake will rise to the top and a pudding will form on the bottom.
• Drizzle the melted peanut butter (I just put it in the microwave for 20-30 seconds) on top. Serve warm with vanilla ice cream.

CHOCOLATE PEANUT BUTTER COBBLER

Steps:

• Preheat oven to 350 degrees.
• Combine flour, baking powder, salt, 3 tablespoons hot cocoa powder, and 1/2 cup of white sugar.
• Stir in milk, peanut butter, butter, and vanilla. Mixture will be thick like the texture of a brownie mix.
• Spread mixture into an ungreased 8-inch baking dish with a spatula and even out the batter. I used an 8-8-inch pan and that worked great.
• In a small bowl, mix 1/2 cup white sugar, brown sugar, and remaining cocoa.
• Sprinkle mixture evenly over the batter. Pour the hot water over everything and do not stir.
• Bake for 40-45 minutes or until the center is slightly firm but not fluid like liquid. Spoon mixture into small bowls (it's very rich...a little goes a long way) and serve with a scoop of chocolate peanut butter ice cream.

CHOCOLATE PEANUT BUTTER CUPS

Steps:

• In a small bowl, mix the peanut butter, salt and powdered sugar until firm. Slowly melt the chocolate chips in a double boiler over hot, not boiling, water. You may also melt them in a microwave oven set on high for 2 minutes, stirring halfway through the heating time. Grease the muffin tin cups and spoon some chocolate into each cup, filling halfway. With a spoon, draw the chocolate up the edges of each cup until all sides are coated. Cool in the refrigerator until firm. Spread some of the peanut butter onto the chocolate in each cup, leaving room for the final chocolate layer. Cool the cups again to firm up the peanut butter. Pour some chocolate onto the top of each candy and spread it to the edges. Let sit at room temperature, or covered in the refrigerator. Turn out of the pan when firm.

CHOCOLATE-PEANUT BUTTER COBBLER

Steps:

• Preheat oven to 350. Combine flour, baking powder, salt, 3 tablespoons hot cocoa powder, and 1/2 cup of white sugar. Stir in milk, peanut butter, butter, and vanilla. Mixture will be thick like the texture of a brownie mix. Spread mixture into an ungreased 8-inch baking dish with a spatula and even out the batter. I used an 8-8-inch pan and that worked great. In a small bowl, mix 1/2 cup white sugar, brown sugar, and remaining cocoa. Sprinkle mixture evenly over the batter. Pour the hot water over everything and do not stir. Bake for 40-45 minutes or until the center is slightly firm but not fluid like liquid. Spoon mixture into small bowls (it’s very rich…a little goes a long way) and serve with a scoop of chocolate peanut butter ice cream.

CHOCOLATE PEANUT BUTTER FROSTING

Steps:

• In a large bowl, cream butter and peanut butter until light and fluffy. Beat in vanilla. Stir in the confectioners' sugar, cocoa, salt and enough milk to achieve a spreading consistency.

CHOCOLATE-PEANUT BUTTER BUNDT CAKE

Steps:

• Make the peanut butter filling: In the bowl of an electric mixer fitted with the paddle attachment, cream the peanut butter, cream cheese and brown sugar on medium speed until light and fluffy, 3 to 4 minutes.
• Add the egg and vanilla and mix on medium speed until fully incorporated. Add the flour and salt and mix on low speed to combine. Scrape the mixture into a large resealable plastic bag (or pastry bag) and set aside. (Alternatively, you can scrape the mixture into a medium bowl.) If necessary, rinse and dry the paddle attachment and bowl before proceeding.
• Make the cake: Heat the oven to 325 degrees. Lightly spray a 10-inch bundt pan with nonstick spray. Add a few spoonfuls of cocoa powder into the pan and tap it around until the pan is fully coated in cocoa.
• Place 1 cup/95 grams cocoa powder in a medium heat-safe bowl, and pour the boiling water over it. Whisk well to combine, then add the buttermilk and whisk to combine.
• In the bowl of an electric mixer fitted with a paddle attachment, cream the butter, oil and sugar on medium speed until light and fluffy, 4 to 5 minutes.
• Add the eggs one at a time, mixing on medium speed until fully incorporated and scraping the bowl between each addition. Add the vanilla and mix on low speed to combine.
• In a medium bowl, whisk the flour, baking powder, baking soda and salt to combine. Add about a third of this mixture to the mixer and mix on low speed to combine.
• Add half of the cocoa-buttermilk mixture to the mixer and mix on low speed to combine. Continue to alternate adding the dry and wet ingredients until the batter is uniformly combined.
• Pour about 2/3 of the cake batter into the prepared pan and spread into an even layer. Cut a 1-inch opening from one of the bottom corners of the bag and squeeze the peanut butter filling into the pan, making a ring in the center of the chocolate batter aiming not to touch the outer edge or inner tube of the pan. Alternatively, you can gently spoon the peanut butter mixture on top of the chocolate batter, aiming to create a ring shape.
• Pour the remaining chocolate cake batter on top of the peanut butter filling and gently spread into an even layer. Transfer the pan to the oven and bake until a toothpick or skewer inserted into the center comes out clean, about 1 hour or up to 1 hour 10 minutes.
• Cool in the pan for 10 minutes, then use a small offset spatula to gently loosen the cake at the edges and around the inner tube, and invert it onto a cooling rack to cool completely.
• Make the peanut butter glaze: Heat the cream in a small pot to a simmer. In a small heat-safe bowl, mix the peanut butter and confectioners' sugar to combine, then add the hot cream, and mix until smooth. It should be thick but still loose enough to drizzle easily.
• Make the chocolate glaze: Heat the cream in the small pot to a simmer. Place the chocolate in a medium heat-safe bowl, then pour the hot cream over it. Stir until the mixture is totally smooth. It will be thinner than the peanut butter glaze.
• Place the cake on the cooling rack set over a baking sheet. Spoon half of the chocolate glaze over the cake, letting it drip down the sides, then spoon half of the peanut butter glaze on top. Repeat this process with the remaining glaze, and use the back of the spoon to gently swirl where the two glazes meet in a few spots. Gently remove the cake and transfer to a serving platter. Allow the glaze to set at least 15 minutes before slicing and serving.

CHOCOLATE HEART PEANUT BUTTER COOKIES

Steps:

• Heat oven to 375°F. In medium bowl, stir cookie mix, oil, water and egg until dough forms.
• Shape dough into 36 (1-inch) balls; roll in sugar. Place 2 inches apart on ungreased cookie sheets.
• Bake 8 to 10 minutes or until light golden brown. Immediately press chocolate candy into top of each cookie. Remove from cookie sheets to cooling racks. Cool completely, about 20 minutes, before storing in tightly covered container.

CHOCOLATE PEANUT BUTTER PEBBLES

Steps:

• In a large saucepan or in a large microwavable bowl, melt the chocolate chips and peanut butter together.
• Stir until well blended and cool for 5 minutes.
• Add marshmallows and stir until they are well coated.
• Drop by teaspoonfuls onto waxed paper covered cookie sheets.
• Refrigerate several hours or until firm.