Updated this Chocolate Peanut Butter Glob Cookies from my last post in 2013. I was craving chocolate as many women do certain times of the month, and I wanted to remake this chocolate cookie recipe, Ina Garten.
I could not believe I had everything in the pantry so I was up to remake these beauties and take so new photos. These chocolate cookies are a chocolate version of kitchen sink cookies, filled with 2 types of chocolate, peanut butter chips, pecans and walnuts for the best of all worlds.
Let me just say OMG first and get it over with! I just finished reading Chocolate Fever, still have not gotten over this chocolate fix since Hershey Park, but really it was on his summer reading list. Super cute and of course got me thinking of nothing else but Chocolate. I am forever craving the ultimate chocolate cookie recipe.
Trying to stay away from my oven, I could not resist this week’s recipe for Chocolate Chunk Cookies from Ina Garten Barefoot Contessa Cookbook, Foolproof. Out of all the recent recipes I have made by Barefoot Contessa this took longer than expected, especially for a cookie!
Chocolate Cookie Recipe: Chocolate Peanut Butter Glob Cookies
I did, however, save time and dishes, by slowly melting the chocolate and butter in the microwave instead of the double boiler.
Just be very careful and do not put it on for too long. I initially put them in for 1 minute and then 30-second increments until nice and smooth.
With just a little flour in these cookies, the flavors come for the fillers.
A very dense cookie batter, but use an ice cream scoop
for perfect rounds.
These are like brownie cookies and the perfect serving size to satisfy that chocolate craving. I could have eaten the entire batch. My kids did not like the nuts, at least the first time I made them.
Second time, they were 3 years older and gobbled them up. I am not sure what these cookies would have tasted like without the nuts.
Personally, I loved the texture of the nuts and the soft chocolate center. They were especially light for such a dense chocolate flavoring. You can try to eat just one, but it is hard.
Can you make these Chocolate Cookies in advance?
They are best eaten within 2-day s of baking. I am not sure how they would do if I froze them because they are such light in texture.
I dropped off a few at a friend’s house and she did not realize there was even peanut butter in them. Next time I may add a few more peanut butter chips but why ruin perfection?
I better watch out for chocolate bumps, and love handles! What is your favorite Chocolate Cookie recipe?
Right now Amazon has an amazing sale on Barefoot
Contessa Cookbooks
A great time to stock up for the holidays or gifts.
Contessa Cookbooks
A great time to stock up for the holidays or gifts. 
Chocolate Peanut Butter Glob Cookie
Chocolate Peanut Butter Glob Cookie are a decadent chocolate and peanut butter chip cookies
Ingredients
- 6 TBS unsalted butter
- 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!
Adapted from Ina Garten Foolproof Recipes
Nutrition Information
Yield 20 Serving Size 1Amount Per Serving Calories 280Total Fat 20gSaturated Fat 8gTrans Fat 0gUnsaturated Fat 11gCholesterol 28mgSodium 85mgCarbohydrates 25gFiber 3gSugar 20gProtein 4g
All information and tools presented and written within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on stayingclosetohome.com should only be used as a general guideline.
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