Ingredients for Chocolate Peanut Butter Globs
- Unsalted Butter
- Semi Sweet Chocolate Chips
- 2 ounces unsweetened chocolate
- Extra Large Eggs
- Instant Espresso Powder
- Pure Vanilla Extract
- 1 ½ cups granulated sugar
- All Purpose Flour
- 1 teaspoon baking powder
- Kosher Salt
- Walnut Halves
- Pecan Halves
- 6 ounces peanut butter chips
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How to Make Chocolate Peanut Butter Globs
- Preheat oven to 325°F (160°C). Line baking sheets with parchment paper.
- In a heatproof bowl set over a pan of simmering water, melt 1 cup (2 sticks) unsalted butter, 6 ounces semi-sweet chocolate chips, and 2 ounces unsweetened chocolate, stirring until smooth. Remove from heat and let cool for 15 minutes.
- In a separate bowl, whisk together 2 large eggs, 1 teaspoon espresso powder, and 1 teaspoon vanilla extract.
- Add 1 ½ cups granulated sugar to the egg mixture. Beat with an electric mixer on medium-high speed for 2 minutes, until thick and ribbon-like.
- Gradually add the cooled chocolate mixture to the egg mixture, mixing on low speed until combined.
- In a small bowl, whisk together ⅓ cup all-purpose flour, 1 teaspoon baking powder, and ¼ teaspoon salt. Gently fold into the chocolate mixture.
- In another bowl, combine ½ cup chopped walnuts, ½ cup chopped pecans, 6 ounces peanut butter chips, 6 ounces semi-sweet chocolate chips, and 1 tablespoon all-purpose flour. Fold into the batter.
- Using two spoons, drop rounded tablespoons of batter onto prepared baking sheets, leaving 1 inch between each glob.
- Bake for 15 minutes, or until edges are set and centers are slightly soft.
- Let cool completely on baking sheets before serving.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
77g
Fat
38g
Carbs
8g
