My mom sent me this recipe cut out of The Oregonian. She totally knows her business, so I suggest you get to it. I made a couple of changes (I don’t drink coffee, plus the ramekins were too full and made a mess). I also have to recommend it cold, or at least cool, although If you can possibly wait before you dig your spoon into this fudgy peanut butter thick-ness, you have my respect.
But let’s be honest here. I’m not going to judge you for eating the whole bad boy before you can even catch your breath or realize your tongue is burning out of your mouth.
I shouldn’t admit this, but I had one for breakfast. This is exactly why my tweets looks like this:
Chocolate Peanut Butter Cobbler
- 1 3/4 cups packed brown sugar
- 1/2 cup plus 2 tablespoons baking cocoa (divided)
- 1/2 cup chopped dark chocolate
- 2 1/2 cups flour
- 1 3/4 cups sugar
- 1/2 teaspoon ground cinnamon
- 1 teaspoon salt
- 1 1/2 teaspoons baking powder
- 3/4 cup milk
- 2 tablespoons melted butter
- 1 teaspoon vanilla
- 2 1/4 Cups milk chocolate chips (divided)
- 1 cup peanut butter (divided)
- 2 cups water mixed with 2 Tbsp baking cocoa or 2 Cups strong brewed barley tea or other dark tea (it doesn't need to be hot)
- Vanilla ice cream, for serving
- Preheat oven to 350 degrees. Lightly spray nine 8-ounce ramekins with nonstick cooking spray.
- In a small bowl stir together the brown sugar, 1/2 cup unsweetened cocoa powder and chopped chocolate. Set streusel mixture aside.
- In a large mixing bowl sift together the flour, sugar, cinnamon, remaining 2 tablespoons cocoa powder, salt and baking powder. Add the milk, melted butter and vanilla and stir until well-combined and smooth. Mixture will be very thick, almost like biscuit dough.
- Spread a handful of milk chocolate chips (1/4 cup? a little less?) in each prepared ramekin. Top each with 2 tablespoons peanut butter. Spread a little less than 1/4 cup of the cobbler dough evenly over the peanut butter (we used damp fingers to spread the dough) and top each with a scant 1/4 cup of the streusel mixture. Pour 1/4 cup liquid of choice (tea, hot cocoa, probably water would work) over each ramekin and place on a baking sheet. Don’t overfill the ramekins. They will drip all over the place. Just put a low 1/4 C of each thing and you’ll probably be fine if it comes right up to the top of the ramekin.
- Place the baking sheet on the middle rack of the preheated oven. Bake for 45 to 50 minutes or until the cobblers are bubbly around the edges and firm and nicely puffed in the center. They will look VERY dark. I think mine cooked for about 40 minutes. Let cool for 15 minutes before serving. (If not serving immediately let cool completely, and reheat in a 325-degree oven for 10 minutes or until hot in the center.) Top each ramekin with a scoop of vanilla ice cream before serving.