How to Make Half A Batch Of Chocolate Peanut Butter Globs

Snow snow and more snow. Oh and another polar vortex. That’s the theme for winter this year. It’s not much fun but it really is the perfect weather to stay at home and bake this Ina Garten peanut butter glob cookie recipe. It takes some willpower but you *can* halve a peanut butter glob recipe and make 10 cookies instead of 20 cookies. I’ve made it even easier by halving all the ingredients including some of the trickier ones. So you have no excuse!

Even 10 cookies between two people feels like a bit much. Which is why we gave some cookies away to friends after doing some Chinese New Year Yu Sheng tossing of salads.

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By the way these globs are delicious. I’m always a bit hesitant when a recipe calls for the addition of coffee but I think it really works with this recipe. The combination of chocolate, two types of nuts and peanut butter chips is pretty impressive. Ina has certainly got a winning recipe on her hands here.

Here’s what you need to do if you want 10-11 instead of 20-22 cookies.

Recipe – Half a Batch  of Chocolate Peanut Butter Globs (based on the Ina Garten recipe found here)

Ingredients

  • 3 tablespoons unsalted butter
  • 6 ounces semisweet chocolate chips, divided
  • 1 ounce unsweetened chocolate
  • 1 extra-large egg
  • 1.5 teaspoons instant espresso powder, such as Medaglia d’Oro
  • 1 teaspoon pure vanilla extract
  • 6 tablespoons sugar
  • 2 tablespoons + 2 teaspoons all-purpose flour for batter
  • 1.5 teaspoons all-purpose flour for nuts and chips.
  • 1/2 teaspoon baking powder
  • 1/8 teaspoon kosher salt
  • 1/2 cup whole walnut halves (not chopped)
  • 1/2 cup whole pecan halves (not chopped)
  • 1/3 cup peanut butter chips, such as Reese’s

Directions

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, 3 ounces of the chocolate chips, and the unsweetened chocolate, stirring occasionally, until just melted. Remove from the heat and cool for 15 minutes.

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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.

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With the mixer on low, slowly add the chocolate mixture to the egg mixture.

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Combine the 2 tablespoons + 2 teaspoons all-purpose flour, baking powder, and salt in a small bowl and fold it into the chocolate mixture with a rubber spatula.

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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.

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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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Devour!

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