CHOCOLATE PEANUT BUTTER GLOBS
Steps:
- Preheat the oven to 325 degrees F. Line a few sheet pans with parchment paper.
- 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.
- 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.
- 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.
CHOCOLATE PEANUT BUTTER GLOBS
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!
Provided by Sharon123
Categories Drop Cookies
Time 45m
Yield 20-22 cookies
Number Of Ingredients 13
Steps:
- Preheat the oven to 325 degrees F. Line a few sheet pans with parchment paper.
- 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.
- 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.
- 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.
SOHO GLOBS (CHOCOLATE COOKIES)
Steps:
- Sift flour, baking powder and salt together. Set aside. Melt together 5 oz. semisweet chocolate, 3 oz. unsweetened chocolate and butter. Cool slightly. In mixing bowl, beat eggs, sugar and vanilla together until thick. Add melted chocolate mixture and blend one minute. Scrape bowl. Add flour mixture on low and mix until blended. Fold in chocolate chips and nuts. Drop dough by generous tablespoons about 2 inches apart on greased cookie sheet. Bake in preheated 325 degree oven for approximately 13 minutes or until they rise slightly and form a thin crust. Remove and cool 2 or 3 minutes on cookie sheet. Then carefully remove to rack to continue cooling
CHOCOLATE PEANUT BUTTER GLOBS
Steps:
- Preheat the oven to 325 degrees. Line a few sheet pans with parchment paper. 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. 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. 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.
INA GARTEN'S CHOCOLATE PEANUT BUTTER GLOBS
Steps:
- Preheat oven to 325 degrees. Line a few sheet pans with parchment paper. 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. 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 two minutes, until the batter is thick and falls back on itself in a ribbon. Set aside. With the mixer on low, add the chocolate mixture to the egg mixture. Combine the 1/3 cup flour, baking poser, and the 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 15 minutes exactly. Cool on the baking sheets.
CHOCOLATE GLOBS
Make and share this Chocolate Globs recipe from Food.com.
Provided by SilentCricket
Categories Drop Cookies
Time 30m
Yield 24 globs
Number Of Ingredients 15
Steps:
- Make"globs:" Cream sugar, butter, and shortening.
- Add sour milk and vanilla.
- Then add dry ingredients alternately with boiling water, (Small amount dry, small amount water, etc.); mixing well after each addition.
- (may use low speed on electric mixer... do not overbeat).
- Drop by teaspoonful onto ungreased baking sheet (s).
- Bake at 425 for 5-10 minutes.
- Let cool on racks and fill halves with Filling: In saucepan, combine flour and milk.
- Cook over medium heat until thick.
- LET COOL.
- Cream together the sugar, butter, shortening,salt, and vanilla.
- Add to flour and milk mixture and beat until fluffy.
- (don't overbeat).
- Spread flat side of"glob" with filling.
- Top with another half to form"glob" sandwich cookie.
- Store in refrigerator in airtight container.
- **AtChristmas, you could put mint flavoring and green food coloring in the filling for a yuletide touch!
Nutrition Facts : Calories 339.4, Fat 17.3, SaturatedFat 5.9, Cholesterol 12.6, Sodium 234.8, Carbohydrate 44.1, Fiber 1.2, Sugar 25.6, Protein 3.4
INA GARTEN'S CHOCOLATE PEANUT BUTTER GLOBS
How to make Ina Garten's Chocolate Peanut Butter Globs
Provided by @MakeItYours
Number Of Ingredients 13
Steps:
- Heat oven to 325 F. Line 2 baking sheets with parchment. In a bowl stir together 1/3 cup flour, baking powder, and salt; set aside.
- In a heatproof bowl set over a pan of simmering water melt the butter, 1 cup chocolate chips, and the unsweetened chocolate, stirring occasionally. Remove from heat and set aside to cool.
- Using an electric mixer, beat the eggs, espresso powder, and vanilla until combined. Add the sugar and beat until light and thickened, about 2 min. With the mixer on low speed, slowly add the melted chocolate. By hand, fold the flour mixture into the batter. Fold nuts into the batter with remaining chocolate and peanut butter chips. Drop 1/2 cup mounds of batter onto the prepared baking sheets. Press mounds to flatten slightly. Bake until set around the edges and slightly gooey in the centers, 18 min. Allow cookies to cool on baking sheet. Store in an airtight container for up to 3 days.
CHOCOLATE PEANUT BUTTER GLOBS
Obtained online.
Provided by Chrystal Cackler @journeyrock92
Categories Cookies
Number Of Ingredients 13
Steps:
- Preheat the oven to 325 degrees. Line a few sheet pans with parchment paper. 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. 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.
- 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.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#30-minutes-or-less #time-to-make #course #preparation #occasion #drop-cookies #desserts #kid-friendly #cookies-and-brownies #dietary #number-of-servings
You'll also love