Chocolate Peanut Butter Globs

Total Time:
1 hr
Prep:
25 min
Inactive:
15 min
Cook:
20 min

Yield:
20 to 22 cookies
Level:
Easy

Ingredients
  • 6 tablespoons (3/4 stick) unsalted butter
  • 12 ounces semisweet chocolate chips, divided
  • 2 ounces unsweetened chocolate
  • 2 extra-large eggs
  • 1 tablespoon instant espresso powder, such as Medaglia d'Oro
  • 2 teaspoons pure vanilla extract
  • 3/4 cup sugar
  • 1/3 cup plus 1 tablespoon all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon kosher salt
  • 1 cup whole walnut halves (not chopped)
  • 1 cup whole pecan halves (not chopped)
  • 2/3 cup peanut butter chips, such as Reese's
Directions
Watch how to make this recipe.
  • 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.


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