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Chocolate Peanut Butter Globs

Chocolate Peanut Butter Globs
PREP TIME
25 min
COOK TIME
20 min
YIELDS
20 - 22 servings

2014 Ina Garten, All Rights Reserved.

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Ingredients

6
Tbsp unsalted butter (¾ stick)
12
oz semisweet chocolate chips, divided
2
extra-large eggs
1
Tbsp instant espresso powder, such as Medaglia d'Oro
2
tsp pure vanilla extract
¾
cup sugar
cup plus 1 Tbsp all-purpose flour
1
tsp baking powder
¼
tsp kosher salt
1
cup whole walnut halves (not chopped)
1
cup whole pecans halves (not chopped)
cup peanut butter chips, such as Reese's
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Directions

Step 1

Preheat the oven to 325ºF. Line a few sheet pans with parchment paper.

Step 2

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.

Step 3

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.

Step 4

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.

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