Chocolate Peanut Butter Cobbler Recipes

CHOCOLATE PEANUT BUTTER COBBLER

Steps:

• Preheat oven to 350 degrees.
• Combine flour, baking powder, salt, 3 tablespoons hot cocoa powder, and 1/2 cup of white sugar.
• Stir in milk, peanut butter, butter, and vanilla. Mixture will be thick like the texture of a brownie mix.
• Spread mixture into an ungreased 8-inch baking dish with a spatula and even out the batter. I used an 8-8-inch pan and that worked great.
• In a small bowl, mix 1/2 cup white sugar, brown sugar, and remaining cocoa.
• Sprinkle mixture evenly over the batter. Pour the hot water over everything and do not stir.
• Bake for 40-45 minutes or until the center is slightly firm but not fluid like liquid. Spoon mixture into small bowls (it's very rich...a little goes a long way) and serve with a scoop of chocolate peanut butter ice cream.

CHOCOLATE PEANUT BUTTER COBBLER

Steps:

• Preheat oven to 350°F.
• In a medium sized mixing bowl, combine the flour, baking powder, salt, sugar and cocoa. Then stir in the melted butter, milk and peanut butter. (This makes a thick batter.)
• Spread the mixture into a greased 1.5 qt casserole dish (or square pan). Set aside.
• In another bowl, combine the dry topping ingredients (sugar, brown sugar and cocoa). Sprinkle on top of the batter; do not stir.
• Pour the boiling water on top; do not stir.
• Bake for 30 minutes, or until the top of the cake is almost set. (There will still be some jiggle as the bottom will be runny). The cake will rise to the top and a pudding will form on the bottom.
• Drizzle the melted peanut butter (I just put it in the microwave for 20-30 seconds) on top. Serve warm with vanilla ice cream.

CHOCOLATE-PEANUT BUTTER COBBLER

Steps:

• Preheat oven to 350. Combine flour, baking powder, salt, 3 tablespoons hot cocoa powder, and 1/2 cup of white sugar. Stir in milk, peanut butter, butter, and vanilla. Mixture will be thick like the texture of a brownie mix. Spread mixture into an ungreased 8-inch baking dish with a spatula and even out the batter. I used an 8-8-inch pan and that worked great. In a small bowl, mix 1/2 cup white sugar, brown sugar, and remaining cocoa. Sprinkle mixture evenly over the batter. Pour the hot water over everything and do not stir. Bake for 40-45 minutes or until the center is slightly firm but not fluid like liquid. Spoon mixture into small bowls (it’s very rich…a little goes a long way) and serve with a scoop of chocolate peanut butter ice cream.