Ina Gartens Chocolate Peanut Butter Globs Recipes
CHOCOLATE PEANUT BUTTER GLOBS
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
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.
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2013-11-14 2/3 cup peanut butter chips Instructions Pre-heat the oven to 325 degrees. Line 2 baking sheets with parchment paper. Place the butter, 6 oz. of chocolate chips, and the …
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- Place the butter, 6 oz. of chocolate chips, and the unsweetened chocolate in a glass bowl. Place the bowl over simmering water and stirring occasionally, melt the chocolates and butter. Once melted, let it cool in room temperature for 10-15 minutes.
- Combine the remaining 6 oz. chocolate chips, walnut halves, pecan halves, peanut butter chips and 1 tablespoon flour in a bowl. Set aside.
- Beat the eggs, espresso powder, and vanilla in the bowl of an electric mixer fitted with a paddle attachment until they are combined. Scrape the bottom of the bowl with a rubber spatula halfway through to ensure that they mix thoroughly.
BAREFOOT CONTESSA | CHOCOLATE PEANUT BUTTER GLOBS | RECIPES
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 …
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- 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.
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2014-11-29 Directions Step 1 Preheat the oven to 325ºF. Line a few sheet pans with parchment paper. Step 2 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. Step 3
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2.8/5 (185)Category Bake,Chocolate,Dessert,Eggs And Dairy,NutsServings 20-22Total Time 45 mins
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