Chocolate Peanut Butter Cobbler
Prep time 30 minutes
Cook time 30 minutes
Serves 10 to 12
Ingredients:
For the batter:
8 tablespoons (1 stick) unsalted butter
2 cups water
2 cups all-purpose flour
1 1/4 cups granulated sugar
1/3 cup natural unsweetened cocoa powder
2 teaspoons baking powder
3/4 teaspoon kosher salt
1 cup whole or 2% milk
2/3 cup creamy peanut butter, at room temperature
2 teaspoons vanilla extract
For the topping and serving:
3/4 cup granulated sugar
1/4 cup natural unsweetened cocoa powder
1/4 cup packed light or dark brown sugar
1/2 cup semisweet chocolate chips
1/2 cup creamy peanut butter
Whipped cream or vanilla ice cream, for serving (optional)
Directions:
Arrange a rack in the middle of the oven and heat the oven to 350ºF. Meanwhile, place a 9x13-inch baking dish on a baking sheet. Place 1 stick of unsalted butter in the baking dish. Place in the oven while it is heating until the butter is just melted, 10 to 15 minutes. Remove from the oven.
Bring 2 cups water to a boil. Meanwhile, make the batter.
Place 2 cups all-purpose flour, 1 1/4 cups granulated sugar, 1/3 cup natural cocoa powder, 2 teaspoons baking powder, and 3/4 teaspoon kosher salt in a large bowl and whisk to combine. Add 1 cup whole or 2% milk, 2/3 cup creamy peanut butter, and 2 teaspoons vanilla extract. Stir with a flexible spatula until smooth and no dry streaks remain. The batter will be thick.
Carefully tilt the baking dish so the melted butter fully coats the bottom and sides. Transfer the batter into the baking dish and spread into an even layer with a flexible spatula. Do not stir (butter will be pooling at the corners).
Make the topping:
Place 3/4 cup granulated sugar, 1/4 cup natural cocoa powder, and 1/4 cup packed brown sugar in a medium bowl and whisk to combine. Sprinkle evenly over the batter. Do not stir. Sprinkle 1/2 cup semisweet chocolate chips over the batter. Slowly pour the boiling water evenly over the batter. Do not stir.
Bake until set around the edges but the center is still wet and jiggles, about 30 minutes.
Let the cobbler cool for at least 10 minutes. Meanwhile, place 1/2 cup smooth peanut butter in a small microwave-safe bowl and microwave until pourable, 30 to 60 seconds.
Drizzle the peanut butter over the cobbler. Serve warm, topped with whipped cream or vanilla ice cream if desired.
Notes:
Storage: Leftovers can be refrigerated in an airtight container for up to 5 days.
Nutritional Facts:
Per serving, based on 12 servings. (% daily value)
Calories 496
Fat 24.3 g (37.4%)
Saturated 9.5 g (47.7%)
Carbs 66.3 g (22.1%)
Fiber 3.8 g (15.2%)
Sugars 44.2 g
Protein 9.7 g (19.3%)
Sodium 198.1 mg (8.3%)
Recipe courtesy of The Kitchn.com
