Description
Indulge in these rich and chewy Chocolate Peanut Butter Globs, a decadent cookie-like treat packed with bittersweet and unsweetened chocolate, crunchy walnuts and pecans, and melty peanut butter chips. Perfect for chocolate and nut lovers, these globs balance the deep cocoa flavor with a hint of espresso and vanilla to enhance every bite. Baked to perfection, they boast a crispy outside with a soft, fudgy center.
Ingredients
Chocolate Mixture
- 6 tablespoons unsalted butter (3/4 stick)
- 6 oz. bittersweet chocolate chips
- 2 oz. unsweetened chocolate
- 6 oz. bittersweet chocolate chips (divided, remaining portion)
Dry Ingredients & Nuts
- 1/3 cup plus 1 tablespoon all-purpose flour (divided)
- 1 teaspoon baking powder
- 1/4 teaspoon kosher salt
- 1 cup whole walnuts (not chopped)
- 1 cup whole pecan halves (not chopped)
- 2/3 cup peanut butter chips
Wet Ingredients & Flavorings
- 2 large eggs
- 1 tablespoon instant espresso or coffee powder (optional)
- 2 teaspoons vanilla bean paste
- 3/4 cup granulated sugar
Instructions
- Preheat Oven and Prepare Pans: Preheat your oven to 325°F (163°C). Line two baking sheets with parchment paper to prevent sticking and ensure easy cleanup.
- Melt Chocolate and Butter: In a heatproof glass bowl, combine the butter, 6 oz. bittersweet chocolate chips, and unsweetened chocolate. Set the bowl over simmering water (double boiler) and stir occasionally until completely melted and smooth. Remove from heat and let cool at room temperature for 10 to 15 minutes.
- Mix Nuts and Chocolates: In a separate bowl, combine the remaining 6 oz. bittersweet chocolate chips, whole walnut halves, whole pecan halves, peanut butter chips, and 1 tablespoon of the flour. Toss gently to coat and set aside.
- Beat Eggs and Flavorings: Using an electric mixer fitted with the paddle attachment, combine the eggs, instant espresso powder, and vanilla bean paste. Mix on low speed until just combined, then scrape down the sides and bottom of the bowl with a rubber spatula to ensure even mixing.
- Add Sugar: Increase the mixer speed to medium-high and gradually add the granulated sugar. Beat the mixture for 2 minutes until it becomes frothy and slightly thickened.
- Add Chocolate Mixture: Reduce mixer speed to low and slowly incorporate the cooled melted chocolate and butter mixture. Mix until combined, then set aside the bowl.
- Whisk Dry Ingredients: In a small bowl, whisk together the remaining 1/3 cup flour, baking powder, and kosher salt.
- Fold Dry Ingredients: Gently fold the flour mixture into the chocolate batter, being careful not to overmix to preserve a tender texture.
- Fold in Nuts and Chocolate Chips: Finally, fold the nut and chocolate chip mixture into the batter, ensuring all pieces are evenly coated with batter for uniform distribution.
- Scoop Batter onto Baking Sheets: Using two spoons, drop rounded spoonfuls of batter about 1 inch apart on the prepared parchment-lined baking sheets. The globs will nearly double in size while baking, resulting in approximately 2-inch diameter cookies. You should get about 12 globs total.
- Bake: Bake in the preheated oven for 15 minutes until the cookies have set around the edges but remain soft in the center.
- Cool: Remove from oven and transfer the baking sheets to a wire rack to cool completely before serving or storing.
Notes
- Instant espresso powder is optional but recommended to amplify the chocolate flavor without adding coffee taste.
- Do not chop the nuts; leaving them whole provides a pleasant crunchy texture contrasting with the soft globs.
- Be careful not to overmix the batter after adding flour to keep the texture tender and fudgy.
- Make sure to space the globs adequately on the baking sheet as they spread and grow during baking.
- Allow the cookies to cool completely for best texture and handling.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
