Chocolate Peanut Butter Globs

Total Time
45mins
Prep 25 mins
Cook 20 mins

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!

Ingredients Nutrition

Directions

  1. Preheat the oven to 325 degrees F. Line a few sheet pans with parchment paper.
  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.
  3. 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.
  4. 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.
Most Helpful

This is my favorite cookie recipe. Instead of the second cup of chocolate chips and the peanut butter chips I use dark chocolate peanut butter cups. I have put one in the middle of each cookie and baked them or chopped them and mixed them into the batter. Either way works great! I also use toasted pecans. The cookies are amazing and have gotten rave reviews!

Susan C. June 17, 2015

Made for PRMR! very GOOD. This recipe is very similar to my grandmothers recipe from years ago. Really brings back fond memories!!!! Thanks

nochlo February 18, 2014