How To make Peanut Butter Chocolate Chip Cake
1 Yellow cake mix; layer size
2 Eggs
1/3 c Water
1/4 c Margarine; melted
1 c Peanut butter
1 pk Chocolate chips, 12 oz
Recipe by: St. Louis Post-Dispatch 2/12/96 Grease and flour a 9-by-13-inch baking pan. Preheat oven to 375 degrees. Place cake mix, eggs, water, margarine and
peanut butter in bowl of electric mixer. Beat until combined (batter will be stiff). By hand, stir in chocolate chips. Transfer batter to prepared pan. Bake on middle rack of oven for 30 minutes or until a toothpick inserted into center comes out clean. Let cool in pan on wire rack. Cut squares. Tester's note: This is a dense, brownielike cake that needs no frosting. -----
How To make Peanut Butter Chocolate Chip Cake's Videos
Incredibly Decadent Peanut Butter Chocolate Cake
This Peanut Butter Chocolate Cake is incredibly moist and rich. It's decorated with a glossy chocolate ganache drip, making it the perfect cake for celebrations or everyday indulgences.
Recipe:
Ingredients
For the cake layers
1 ¾ cup all-purpose flour (220g)
1 cup light brown sugar, firmly packed (200g)
1 cup granulated sugar (200g)
¾ cup dark cocoa powder (75g)
1 ½ teaspoons baking soda
½ cup unsalted butter, melted (113g)
⅔ cup vegetable or canola oil (you may substitute any neutral cooking oil) (155ml)
2 large eggs, room temperature preferred
2 teaspoons vanilla extract
1 cup buttermilk (226ml)
½ cup very hot water (118ml)
For the peanut butter frosting
2 cups unsalted butter, softened (452g)
2 cups creamy peanut butter (490g) (I do not recommend using a “natural” peanut butter/the kind where the oil separates)
6 cups powdered sugar (750g)
2 teaspoons vanilla extract
½ teaspoon table salt
2-4 Tablespoons milk (I use whole milk, but you may substitute any milk you have on hand or even half and half or heavy cream)
For the ganache (optional).
4 oz semisweet chocolate (chocolate chips or a chopped baking bar will work) (113g)
½ cup heavy cream (118ml)
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Instructions
See the recipe link (towards top of description box) for full instructions
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Peanut Butter Chocolate Chip Cookies
These decadent peanut butter chocolate chip cookies have a tender texture and SO MUCH peanut butter flavor, which is nicely complemented by lots of chocolate and giant flakes of sea salt to balance the whole thing out. These cookies are a must try for all peanut butter lovers!
Full Recipe:
This peanut butter chocolate chip cookie recipe makes a BIG batch of cookies but you’ll find they disappear very quickly so don’t think you’ll be able to squirrel away that much extra dough to freeze and bake later! Knowing how to make peanut butter cookies is a dangerous talent, use it responsibly!
I topped my cookies with a generous sprinkle of Malden’s sea saltflakes and they were just plain delicious. It added a lot of visual interest and those little bursts of salt were just the perfect accompaniment to the sweetness and peanut butter flavor in the cookies.
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Chocolate Chip Cookies (ft. Lynja)
#shorts #cookie #chocolatechip #food #cooking
Peanut Butter Chocolate Chip Pound Cake- with yoyomax12
My second channel for unboxings, product reviews and travel vlogs:
Pound Cake:
3 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon baking powder
1 cup creamy peanut butter
1/2 cup butter at room temperature
3 cups white granulated sugar
6 large eggs
2 teaspoons vanilla extract
1 1/2 cups chocolate chips (semi sweet or milk)
Glaze:
I doubled this recipe to have lots to cover two cakes, but one recipe will make a nice drizzle on both.
1 1/2 cups sifted powdered sugar
1/4 cup milk
1/4 cup creamy peanut butter
1/2 teaspoon vanilla extract
1/4 cup mini chocolate chips
In a medium sized bowl combine the flour, salt and baking powder together and set aside.
In a large mixing bowl combine the butter and peanut butter together.
Add the sugar and beat together until light and fluffy.
Add the eggs in and blend until combined.
Blend in the vanilla.
Stir in 1 1/2 cups of chocolate chips with a spoon.
Grease two bundt pans very well.
Spoon half the batter into each of the bundt pans.
Lightly press and smooth out batter in pans to make sure that there are no air pockets.
Bake at 325 F for 1 hour and 20 minutes. Check cake at the hour mark. A toothpick inserted in the center of the cake should come out clean or with just a few moist crumbs.
****NOTES***** I originally tried this recipe by putting the entire recipe into a large bundt pan. It took almost 2 hours to bake to get the center cooked enough and the outside of the cake was almost burned.
Recipe found here:
PEANUT BUTTER CHOCOLATE MARBLE CAKE | Vegan Richa Recipes
Soft, Moist, Buttery Peanut Butter Chocolate Marble Cake. GF option
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Some Days I just want my chocolate fix which isn’t all chocolate. And this Peanut Butter Chocolate Marble Cake hits the spot. The cake is more a quick bread with just the right amount of sweet (mild) from coconut sugar. Soft, moist, buttery slices make a great snack, breakfast or dessert with some whipped coconut cream or ice cream!
The cake is easy and uses just 2 bowls. Mix the wet in one, dry in one. Combine to make batter. Divide the batter into 2, add cocoa to one and nut butter like peanut, almond, hazelnut (or sunbutter for Nut-free) to the other. Marble and bake!
Gluten-free Version here:
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Music: If I could by Joakim Karud
Chocolate Chip Peanut Butter Cookies | How Tasty Channel
How to make fudgy and chewy chocolate chip cookies stuffed with gooey Peanut Butter! Cookie dough is double chocolate with a rich and brownie texture, slightly crispy to the edgest but very soft in the center.
I suggest this recipe to every chocolate addicted, even the ones who usually don't like peanut butter.
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