Monday, February 18, 2013
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Peanut Butter Chocolate Chip Bundt

I love a good list. Hubby always teases me for my list making and says I should put “make list” first on the list. Sometimes he’ll steal my list and add it himself then mark it off just to mess with me.

Peanut Butter Chocolate Chunk Bundt

I keep tons of lists (you guys know this from my 30-by-30 and 30-while-30 lists). Thanks to Google Drive, I can get to my lists from anywhere that I have an internet connection. One list that just keeps growing is my must-bake list. A couple years ago, I participated in a challenge to make a list of your ten top must-bake recipes. And then actually go make one. Since then, I have gone back and updated the post when I marked things off the list. So far I’ve made 7 of those 10 things that I said I wanted to make all those years ago. Not bad.

Peanut Butter Chocolate Chunk Bundt

So when I read Aimee’s post about some lists of her own that she wrote, I was instantly drawn in. At the end of her post, she listed some baked goods on her must-bake list. This Peanut Butter Chocolate Chip Bundt caught my eye instantly. I tucked the recipe away on my list of recipes to make where it sat for a few months.

Then, I was in the mood to bake a bundt cake, so I hit up my list for some bundt recipes. I decided on this cake and wish I hadn’t let it sit on that list so long! If you like peanut butter and chocolate you’re going to love this. I especially loved that the peanut butter was the prominate flavor. Usually the peanut butter plays more of a supporting role to the chocolate in baked goods.

Peanut Butter Chocolate Chunk Bundt

This bundt cake is rich and dense, like any good bundt cake should be. If you have a list of recipes you want to make, I recommend adding this one. You won’t regret it.

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Peanut Butter Chocolate Chip Bundt

Ingredients:

For the Cake
3 cups flour
1 tsp baking powder
1/2 tsp salt
1 cup creamy peanut butter
1/2 cup butter, at room temperature
3 cups sugar
6 eggs
2 tsp vanilla
1 1/2 cups bittersweet chocolate chips

For the Glaze
1 1/2 cups sifted powdered sugar
1/4 cup milk
1/4 cup creamy peanut butter
1/2 tsp vanilla
1/4 cup mini chocolate chips

Directions:

For the Cake
Preheat oven to 325 degrees F. Spray 10-cup bundt pan generously with nonstick spray.

In a medium bowl, whisk together flour, baking powder, and salt; set aside. In a large bowl, use an electric mixer to cream together peanut butter and butter. Add sugar and beat an additional 5 minutes. Add eggs and vanilla; beat until well combined. Add dry ingredients a little at a time, beating just until incorporated. Stir in chocolate chips. Scrape batter into prepared bundt pan. Tap it a couple of times on the counter to shake out any hidden air pockets.

Bake for 1 hour and 20 minutes to 1 hour 30 minutes, or until a skewer, sharp knife, or toothpick inserted into the center of the cake comes out clean. Check on the cake at 1 hour to make sure it's not browning too quickly on top. If it is, just place a piece of foil loosely over the top of the pan. Let the cake cool for 20 minutes, then flip it onto a rack or platter and let it cool completely.

For the Glaze
In a medium bowl, whisk together powdered sugar, milk, peanut butter and vanilla until smooth. Drizzle glaze over the top of the cooled cake, letting it drizzle down the sides. Sprinkle mini chocolate chips on top.

Recipe from Pixelated Crumb, originally from Recipegirl

Bundt, Cakes, Dessert
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12 Responses to “Chewy Molasses Chocolate Chip Cookies”

  1. #
    1
    Fun and Fearless in Beantown — January 3, 2011 at 5:40 pm

    I love, love, love how serious your distinction is between chewy puffy vs. chewy thin vs. crispy thin cookies. It makes me smile.

  2. #
    2
    Jen — January 3, 2011 at 5:57 pm

    Like I said, I’m weird about cookies 🙂

  3. #
    3
    Cupcake Activist — January 3, 2011 at 6:02 pm

    I love molasses and chocolate chip cookies. Great idea to put them together. I like chewy thin cookies.

  4. #
    4
    Blog is the New Black — January 3, 2011 at 6:27 pm

    I don’t like flat cookies, either! i like fat, soft ones! (TWSS)

  5. #
    5
    Daisy — January 3, 2011 at 6:37 pm

    If f anyone is entitled to be weird abotu cookies it is you. these look yummy, I’m all about flat and chewy!

  6. #
    6
    Megan — January 3, 2011 at 7:36 pm

    One of my co-workers makes a ginger chocolate chip cookie that I was surprised to find I liked. These seem like they’d be similar.

  7. #
    7
    Shannon — January 4, 2011 at 12:13 am

    sometimes responses from friends and family is all you need! there’s always the next batch for you to love 🙂

  8. #
    8
    innochkaskitchen — January 4, 2011 at 2:39 am

    Hmmm so I love chocolate chip cookies…and my husband LOVES molasses cookies…I wonder if this is our perfect compromise…
    Great recipe!

  9. #
    9
    cookingwhims — January 4, 2011 at 2:28 pm

    These look and sound amazing–I’ll have to try these 🙂

  10. #
    10
    ann — January 4, 2011 at 4:11 pm

    These look great. It’s hard to find a good Molasses Cookie.

  11. #
    11
    Jo — January 15, 2011 at 8:13 pm

    I love these cookies because I am the worst person at remembering to take butter out to soften and with these I don’t have to worry about that. I made my first batch with milk chocolate chips and my second with butterscotch chips (since my FIL can’t have chocolate) and they were both wonderful. The 8 year old finds them too tangy – so more for me 🙂

  12. #
    12
    Julsey — January 27, 2011 at 4:09 pm

    Best. Cookies. Ever. Making them for a 2nd time today and mailing half to my friend in Colorado who desperately needs a pick me up 🙂

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