Barefoot Contessa’s Chocolate Peanut Butter Globs are big, chewy cookies packed with semisweet chocolate chunks, peanut butter chips, salted peanuts, and old-fashioned oats. This Ina Garten-inspired recipe makes about 24 large cookies, takes approximately 15 minutes to prepare, rests for about 30 minutes, and bakes at 350°F for 10–12 minutes per batch.
Every bite brings together buttery brown-sugar richness, creamy peanut butter flavor, chocolatey pockets, crunchy peanuts, and a pleasantly hearty oat texture. The secret is to remove the cookies while their centers still look slightly soft, because they continue to firm as they cool.
Jump to RecipeWhy You’ll Love This Recipe
These cookies have the generous, home-baked character that makes a dessert memorable. They are not delicate little tea cookies; each one is substantial, chewy, and loaded with contrasting textures.
The combination of two kinds of sugar gives the dough both caramel depth and crisping around the edges. Whole-wheat flour and oats add a gently nutty background, while chocolate chunks, peanut butter chips, and salted peanuts make every bite interesting.
The recipe is also wonderfully practical for gatherings. One batch produces about 24 large cookies, so there is plenty to share at a school bake sale, family celebration, cookie exchange, or casual afternoon coffee.
If you enjoy this flavor pairing, you may also like these chewy peanut butter chocolate chip cookies for another soft, peanut-rich treat.
Ingredients You’ll Need
Set out the butter and eggs before you begin so they can reach room temperature. Soft butter blends properly with the sugars, and room-temperature eggs incorporate more evenly without making the mixture look curdled.
- Butter and sugars: Unsalted butter, light brown sugar, and granulated sugar create the rich base and balanced sweetness.
- Flours and leaveners: All-purpose flour, whole-wheat flour, baking powder, and baking soda provide structure and a tender-chewy bite.
- Flavor builders: Vanilla and kosher salt sharpen the chocolate and peanut butter flavors.
- Texture ingredients: Rolled oats, chocolate chunks, peanut butter chips, and salted peanuts make the cookies especially generous.
Use old-fashioned rolled oats rather than instant oats for the best texture. The larger flakes remain pleasantly chewy instead of disappearing into the dough.
For a dessert table with more chocolate choices, pair these cookies with a chocolate and cherry dessert. Its fruity contrast works nicely beside the rich peanut butter flavor.
How to Make It Step-by-Step
Step 1: Preheat the oven to 350°F (175°C), then line your baking sheets with parchment paper. Preparing the pans first means the dough can go straight into the oven once it is portioned.
Step 2: Place the room-temperature butter, packed light brown sugar, and granulated sugar in a mixing bowl. Beat with a paddle attachment or electric mixer until the mixture is light and fluffy, scraping the bowl if needed.
Step 3: Add the extra-large eggs one at a time, mixing well after each addition. Pour in the vanilla and mix just until it is evenly distributed through the buttery mixture.
Step 4: In another bowl, sift or whisk together the all-purpose flour, whole-wheat flour, baking powder, baking soda, and kosher salt. Whisking helps distribute the leaveners and salt so there are no concentrated pockets in the finished cookies.
Step 5: Add the dry ingredients gradually to the butter mixture. Mix only until the flour is incorporated, since excessive mixing can make the cookies less tender.
Step 6: Stir in the rolled oats, semisweet chocolate chunks, peanut butter chips, and salted peanuts. Fold carefully so the mix-ins remain distributed throughout the dough instead of collecting at the bottom of the bowl.
Step 7: Let the dough rest or chill for about 30 minutes. Then use a cookie scoop or spoon to portion generous rounds approximately 1 3/4 inches across onto the lined sheets, leaving ample space between them for spreading.
Step 8: Bake for 10–12 minutes per batch. Look for lightly browned edges and centers that still appear somewhat soft; that visual cue is more useful than waiting for the entire cookie to look firm.
Step 9: Leave the cookies on the baking sheets for a short time after baking so they can set without breaking. Transfer them to a wire rack and let them cool before serving.
For another easy make-ahead snack with chocolate in every bite, keep these chocolate chip granola bars on your recipe list.
Pro Tips for Soft, Chewy Globs
The appearance of the dough and cookies matters. Properly creamed butter and sugar should look lighter and fluffier than when you started, while the baked cookies should retain soft centers when they leave the oven.
- Measure carefully: Spoon flour into measuring cups and level it rather than packing it down.
- Mix with restraint: Stop mixing as soon as the dry ingredients disappear, then use a spatula for the chunky additions.
- Use a scoop: Uniform portions bake at the same rate and make it easier to produce about 24 large cookies.
- Leave room: Place dough portions well apart on the parchment so spreading cookies do not merge.
- Watch the first batch: Ovens vary, so use the 10–12 minute range and judge by lightly browned edges and soft centers.
Do not flatten the dough aggressively. Generous rounded scoops help the cookies maintain thick, chewy middles while the edges spread and brown.
For a celebration featuring the same beloved flavor combination in a different form, serve these cookies alongside peanut butter and jelly cupcakes.
Serving and Storage
These cookies are especially delicious once they have cooled enough for the chocolate to remain soft but not molten. Serve them with cold milk, coffee, black tea, or a scoop of vanilla ice cream.
Store cooled cookies in an airtight container at room temperature. Separate layers with parchment if you want to protect the chocolate chunks and peanut butter chips from sticking together.
If you prefer warm cookies, reheat one briefly until the chocolate softens. Avoid heating for too long, since the cookies are meant to remain chewy rather than dry.
The dough is rich enough to stand proudly on its own, but a larger dessert spread can include a slice of classic chocolate Bundt cake for guests who want an extra chocolate-focused dessert.
Common Questions
Why are the centers soft when the cookies come out? That is intentional. The centers continue cooking and firming on the hot baking sheet and during cooling, so baking until they look completely firm can result in dry cookies.
Can I use room-temperature ingredients? Yes, and they are recommended here. Room-temperature butter creams more evenly with the sugars, while room-temperature eggs blend into the mixture with less resistance.
How large should each cookie be? Scoop generous portions approximately 1 3/4 inches across. This size supports the signature large, substantial shape and helps you reach a yield of about 24 cookies.
Why rest the dough for 30 minutes? The resting period gives the dough time to firm slightly before scooping and baking. It also makes handling the chunky mixture easier and supports a pleasing texture.
Barefoot Contessa's Chocolate Peanut Butter Globs
Ingredients
Method
- Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
- Beat the room-temperature butter, packed light brown sugar, and granulated sugar with a paddle attachment or electric mixer until light and fluffy.
- Add the eggs one at a time, mixing after each addition, then mix in the vanilla extract.
- In a separate bowl, sift or whisk together the all-purpose flour, whole-wheat flour, baking powder, baking soda, and kosher salt.
- Gradually add the dry mixture to the butter mixture, mixing only until the ingredients are combined.
- Stir in the rolled oats, chocolate chunks, peanut butter chips, and salted peanuts.
- Let the dough rest or chill for about 30 minutes, then scoop generous portions approximately 1 3/4 inches across onto the prepared baking sheets, leaving room for spreading.
- Bake for 10–12 minutes per batch, until the edges are lightly browned and the centers still look somewhat soft.
- Cool the cookies briefly on the baking sheets, then transfer them to a wire rack to finish cooling.
Notes
Final Thoughts
Barefoot Contessa’s Chocolate Peanut Butter Globs deliver everything a great bakery-style cookie should: crisp, lightly browned edges, tender centers, abundant chocolate, salty peanuts, and unmistakable peanut butter flavor. The recipe is straightforward, but careful mixing and attention to bake time make a noticeable difference.
Prepare the dough with room-temperature ingredients, rest it for about 30 minutes, scoop generous portions, and take the cookies out while the centers are still soft. Once cooled, you will have a generous batch of rich, chewy cookies that are ready for sharing—or for quietly keeping in the cookie jar.