Week 6-Ina’s Chocolate Peanut Butter Globs

The fact that these have Ina Garten’s name in the title should convince anyone that they are worth a bake.  They are so decadent but not overly heavy which makes them nearly perfect.  I have to admit that there are a lot of ingredients in this cookie.  When I went to buy them all, it got a bit pricey! I’m sure Jeffrey is worth it, but is my family!?! So, my tip to save a few bucks is to buy the nuts from the bulk nut bins.  That way you are only purchasing what you need and saving some moula in the process.  Wegman’s has bins in the candy section and I know Whole Foods also has bulk bins.  If you are looking for an impressive cookie to take somewhere–or to eat by yourself these are total winners!! Enjoy!



Chocolate Peanut Butter Globs (Click here for the original recipe from Ina Garten)


  • 6 tablespoons (3/4 stick) unsalted butter
  • 12 ounces semisweet chocolate chips, divided
  • 2 ounces unsweetened chocolate
  • 2 extra-large eggs (I used 2 large eggs and it was fine)
  • 1 tablespoon instant espresso powder
  • 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

What to do…

  1. Preheat the oven to 325 degrees F. Line a few sheet pans with parchment paper.
  2. In a bowl set over simmering water, or a double boiler, 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.
  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.
  4. With the mixer on low, slowly add the chocolate mixture to the egg mixture.
  5. 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.
  6. 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.
  7. 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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