CHOCOLATE-PEANUT BUTTER "COBBLER"

CHOCOLATE-PEANUT BUTTER

Yield Servings

Number Of Ingredients 15

1 3/4 cups firmly packed brown sugar
1/2 cup plus 2 tablespoons unsweetened cocoa powder (divided)
1/2 cup chopped bittersweet chocolate (about 3 ounces)
2 1/2 cups all-purpose flour
1 3/4 cups granulated sugar
1/2 teaspoon ground cinnamon
1 teaspoon salt
1 1/2 teaspoons baking powder
3/4 cup whole milk
2 tablespoons melted butter
1 teaspoon vanilla
4 cups milk chocolate chips (two 12-ounce packages)
1 cup peanut butter
2 cups brewed coffee (it doesn't need to be hot)
Vanilla ice cream, for serving

Steps:

Preheat oven to 350 degrees. Lightly spray eight 8-ounce ramekins with nonstick cooking spray. In a small bowl stir together the brown sugar, 1/2 cup unsweetened cocoa powder and chopped chocolate. Set streusel mixture aside. In a large mixing bowl sift together the flour, sugar, cinnamon, remaining 2 tablespoons cocoa powder, salt and baking powder. Add the milk, melted butter and vanilla and stir until well-combined and smooth. Mixture will be very thick, almost like biscuit dough. Spread 1/2 cup of milk chocolate chips in each prepared ramekin. Top each with 2 tablespoons peanut butter. Spread 1/4 cup of the cobbler dough evenly over the peanut butter (we used damp fingers to spread the dough) and top each with 1/4 cup of the streusel mixture. Pour 1/4 cup coffee over each ramekin and place on a baking sheet. Place the baking sheet on the middle rack of the preheated oven. Bake for 45 to 50 minutes or until the cobblers are bubbly around the edges and firm and nicely puffed in the center. Let cool for 15 minutes before serving. (If not serving immediately let cool completely, and reheat in a 325-degree oven for 10 minutes or until hot in the center.) Top each ramekin with a scoop of vanilla ice cream before serving.