Chocolate Cookie Recipe : Chocolate Peanut Butter Glob Cookies
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  • 1 min
  • 30 sec
  • 12 oz semisweet chocolate chips (separated) 2 oz unsweetened chocolate, chopped 2 eggs--room temp 1 TBS instant espresso powder 2 tsp pure vanilla extract 3/4 c sugar 1/3 c plus 1 TBS all purpose flour 1 tsp baking powder 1/4 tsp kosher salt 1 c whole walnut halves, not chopped 1 c whole pecan halves, not chopped 2/3 cup peanut butter chips, such as Reese's Instructions Preheat oven to 325 degrees. Line two backing sheets with parchment. In a bowl set over simmering water, melt butter and 6 oz of the semisweet + all the unsweetened chocolate, until just melted. Let cool for 15 minutes. In bowl of electric mixer fitted with paddle attachment, beat eggs, espresso powder, and vanilla until combined. Add the sugar, raise speed to med. high, and beat for 2 minutes, until the batter is thick and falls back on itself in a ribbon. {this took longer than 2 minutes for me, maybe 4. Just make sure it's thick enough before proceeding. I've made this recipe 4x and has always taken longer than 2 minutes} With mixer on low, slowly add the chocolate mixture to the egg mixture. Combine 1/3 c 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 and remaining chocolate chips, and 1 TBS flour and fold it into the chocolate mixture. With two soup spoon, drop rounded mounds of batter 1 inch apart onto prepared sheets. Bake 15 minutes exactly. Cool on baking sheets. Notes makes 20-24 large cookies. Cover tightly!



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