Ina Garten's Chocolate Peanut Butter Globs



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Prep Time: 20 mins
Total Time: 40 mins
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Ingredients
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    6   tablespoons 
    unsalted butter
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    2   cups 
    semisweet chocolate chips
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    2   ounces 
    unsweetened chocolate
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    2   
    large eggs
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    1   tablespoon 
    instant espresso powder
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    2   teaspoons 
    vanilla extract
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    3/4  cup 
    sugar
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    1/3  cup 
    all-purpose flour
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    1   teaspoon 
    baking powder
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    1/4  teaspoon 
    salt
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    1   cup 
    whole walnut halves
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    1   cup 
    whole pecan halves
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    2/3  cup 
    peanut butter chips, such as Reese's

Directions
1.
Heat oven to 325 F. Line 2 baking sheets with parchment. In a bowl stir together 1/3 cup flour, baking powder, and salt; set aside.
2.
In a heatproof bowl set over a pan of simmering water melt the butter, 1 cup chocolate chips, and the unsweetened chocolate, stirring occasionally. Remove from heat and set aside to cool.
3.
Using an electric mixer, beat the eggs, espresso powder, and vanilla until combined. Add the sugar and beat until light and thickened, about 2 min. With the mixer on low speed, slowly add the melted chocolate. By hand, fold the flour mixture into the batter. Fold nuts into the batter with remaining chocolate and peanut butter chips. Drop 1/2 cup mounds of batter onto the prepared baking sheets. Press mounds to flatten slightly. Bake until set around the edges and slightly gooey in the centers, 18 min. Allow cookies to cool on baking sheet. Store in an airtight container for up to 3 days.
Nutrition information
Per Serving: cal. (kcal) 350, Fat, total (g) 24.5, chol. (mg) 35, sat. fat (g) 11, carb. (g) 33, fiber (g) 4, pro. (g) 6, sodium (mg) 92, Mark as Free Exchange () 0, Percent Daily Values are based on a 2,000 calorie diet
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