Ina Garten’s “Globs” Are One of the Most Underrated Desserts of All Time

Picking a favorite Ina Garten cookbook is nearly impossible, but the one I reach for the most is Foolproof. Published in 2012, it contains some incredible recipes—that I know will come out perfectly every time.

There is one page in my copy, though, that is the most stained and spattered—a sure sign that the recipe is well-loved. It’s for Chocolate Peanut Butter Globs. Consider this my petition to become the PR spokesperson for these cookies, which I believe may be one of the most underrated recipes out there. And believe me: I’ve made a lot of cookies!

Now, first things first: the name. Glob is a tough sell, but it accurately describes the look and texture of these cookies. While the taste is impeccable, I must admit that they are not the prettiest cookies out there. "Glob" perfectly captures the texture, which is somewhere between a gooey brownie and a warm chocolate chip cookie. These are soft, tender, and deeply chocolatey. 

How To Make Ina Garten's Chocolate Peanut Butter Globs

The base of the cookies starts out with melted butter, chocolate chips, and a bit of unsweetened chocolate. Once melted, this mixture is combined with whipped eggs and sugar, much like you would when making brownies. A touch of vanilla and instant espresso powder really highlights the chocolate, balancing out any bitter notes and bringing all the best flavors into focus.

When the chocolate is combined with the egg mixture, all that’s left to do is add the dry ingredients, which include flour, baking powder, and salt. There is just enough flour to bring the batter together without weighing down the cookies.

To finish, you fold in more chocolate chips, peanut butter chips, and nuts. When I make them I swap the nuts equally for rolled oats (my kids are not fans of walnuts or pecans). The oats give them a hearty flavor and texture, and once baked, provide a little more height. They remind me of the old-school no-bake chocolate haystacks, but with more complexity. 

My Tips for Making Ina's Globs

• For the best results, I recommend baking these one sheet at a time. Also, don’t skip the parchment paper.
• Cooling these cookies on the sheet pans, as directed, is important for achieving that gooey, chocolatey texture. I bake them for exactly 15 minutes at 325°F, then allow them to rest on the pan for about 5 minutes before transferring them to a wire rack.
• I usually make these around Halloween, as they have a spooky, festive look. To make them even more fun, I sometimes add little candy eyes or a few orange M&Ms to play up the classic orange-and-black color palette of the October holiday. True to Ina form, these cookies are effortless and absolutely delicious.