Chocolate Peanut Butter Globs Recipes

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CHOCOLATE PEANUT BUTTER GLOBS



Chocolate Peanut Butter Globs image

Chocolate chips, pecans, peanut butter chips-it had me there. From the Barefoot Contessa show, Wedding Anniversary(her and Jeffrey's 45th!). She's replicating a delicious cookie from a restaurant in New York. Enjoy!

Provided by Sharon123

Categories     Drop Cookies

Time 45m

Yield 20-22 cookies

Number Of Ingredients 13

6 tablespoons unsalted butter
12 ounces semi-sweet chocolate chips, divided
2 ounces unsweetened chocolate
2 extra-large eggs
1 tablespoon instant espresso powder, such as Medaglia d'Oro
2 teaspoons pure vanilla extract
3/4 cup sugar
1/3 cup plus 1 tablespoon all-purpose flour
1 teaspoon baking powder
1/4 teaspoon kosher salt
1 cup whole walnut halves (not chopped)
1 cup whole pecan halves (not chopped)
2/3 cup peanut butter chips, such as Reese's

Steps:

  • Preheat the oven to 325 degrees F. 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.
  • 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.

PEANUT BUTTER GLOBS



Peanut Butter Globs image

LOW CARB Peanut Butter Globs Here's my recipe for very-high-fat fairly-low-carbohydrate chocolate peanut-butter globs

Provided by lkadlec

Categories     Candy

Time 15m

Yield 12 serving(s)

Number Of Ingredients 6

1 ounce baking chocolate
1/3 cup peanut butter
2 tablespoons butter
1/3 cup ricotta cheese (part skim)
12 (1 g) packets Nutrasweet
1 teaspoon vanilla

Steps:

  • Melt first three ingredients in microwave or over low heat.
  • Stir in remaining ingredients and drop by rounded teaspoons on waxed paper.
  • Chill until firm.

Nutrition Facts : Calories 87.4, Fat 7.7, SaturatedFat 3.3, Cholesterol 8.6, Sodium 52.8, Carbohydrate 3.2, Fiber 0.8, Sugar 1.6, Protein 2.9

CHOCOLATE PEANUT BUTTER GLOBS



Chocolate Peanut Butter Globs image

Provided by Ina Garten

Categories     dessert

Time 55m

Yield 20 to 22 cookies

Number Of Ingredients 13

6 tablespoons (3/4 stick) unsalted butter
12 ounces semisweet chocolate chips, divided
2 ounces unsweetened chocolate
2 extra-large eggs
1 tablespoon instant espresso powder, such as Medaglia d'Oro
2 teaspoons pure vanilla extract
3/4 cup sugar
1/3 cup plus 1 tablespoon all-purpose flour
1 teaspoon baking powder
1/4 teaspoon kosher salt
1 cup whole walnut halves (not chopped)
1 cup whole pecan halves (not chopped)
2/3 cup peanut butter chips, such as Reese's

Steps:

  • Preheat the oven to 325 degrees F. 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.
  • 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.

CHOCOLATE PEANUT BUTTER GLOBS



CHOCOLATE PEANUT BUTTER GLOBS image

Categories     Chocolate

Yield 22 cookies

Number Of Ingredients 13

6 tablespoons (¾ stick) unsalted butter
12 ounces semisweet chocolate chips, divided
2 ounces unsweetened chocolate
2 extra-large eggs
1 tablespoon instant espresso powder, such as Medaglia d'Oro
2 teaspoons pure vanilla extract
¾ cup sugar
1/3 cup plus 1 tablespoon all-purpose flour
1 teaspoon baking powder
¼ teaspoon kosher salt
1 cup whole walnut halves (chopped)
1 cup whole pecan halves (chopped)
2/3 cup peanut butter chips, such as Reese's

Steps:

  • 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. 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.

INA GARTEN'S CHOCOLATE PEANUT BUTTER GLOBS



INA GARTEN'S CHOCOLATE PEANUT BUTTER GLOBS image

Categories     Cookies     Chocolate     Dessert     Bake

Yield 20 cookies

Number Of Ingredients 13

6 tablespoons (1/4 stick) unsalted butter
12 ounces semisweet chocolate chips, divided
2 ounces unsweetened chocolate
2 extra-large eggs
1 tablespoon instant espresso powder
2 teaspoons pure vanilla extract
3/4 cup sugar
1/3 cup plus 1 tablespoon all-purpose flour
1 teaspoon baking powder
1/4 teaspoon kosher salt
1 cup whole walnut halves (not chopped)
1 cup whole pecan halves (not chopped)
2/3 cup peanut butter chips, such as Reese's

Steps:

  • Preheat 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 two minutes, until the batter is thick and falls back on itself in a ribbon. Set aside. With the mixer on low, add the chocolate mixture to the egg mixture. Combine the 1/3 cup flour, baking poser, and the 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 15 minutes exactly. Cool on the baking sheets.

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