•   Peanut Butter Filling
  • 2-3/4 oz. creamy peanut butter
  • 1 oz. unsalted butter, softened
  • 1/4 oz. powdered sugar
  •   Chocolate Cake
  • 6 oz. unsalted butter, divided
  • 1-1/2 Tbsp. granulated sugar
  • 4 oz. semi-sweet chocolate, finely chopped
  • 1-1/2 oz. unsweetened chocolate, finely chopped
  • 3 large whole eggs
  • 3 large egg yolks
  • 2-1/2 oz. cake flour
  • 3-3/4 oz. powdered sugar
  • 1/4 oz. unsweetened cocoa powder
  • 1-3/4 oz. NUTTER BUTTER Peanut Butter Sandwich Cookies, chopped


Nutritional facts are based on a single serving
Calories 580
Total fat 42g
Saturated fat 23g
Trans fat 1g
Cholesterol 220mg
Sodium 115mg
Carbohydrate 46g
Dietary fiber 4g
Sugars 28g
Protein 10g
Calcium 4%DV
Iron 20%DV


    Peanut Butter Filling:
  1. Mix  ingredients until well blended. Form into 7 (0.6 oz.) balls. Freeze until firm.
  2. Chocolate Cake:
  3. Melt  2 Tbsp. butter. Use to lightly brush insides of 7 (5 to 6-oz.) ramekins. Sprinkle with granulated sugar; set aside.
  4. Melt  remaining 5 oz. butter and chocolates on low heat. Allow to cool to 90°F.
  5. Beat  whole eggs and egg yolks in bowl. Stir into chocolate mixture. Combine flour, powdered sugar and cocoa in separate bowl; fold into chocolate mixture. Portion 3.4 oz. batter into each prepared ramekin. Place 1 frozen peanut butter ball in center of batter, making sure it is submerged.
  6. Bake  in 400°F standard oven 18 to 20 min. or until cake is firm to the touch. Let stand 5 min. Carefully run metal spatula around edge of ramekin. Invert onto serving plate. Sprinkle each cake with 1 Tbsp. cookie pieces.
  7. Serving Suggeston:

    Serve with small scoop of vanilla ice cream or large dollop of whipped cream.

Have some cookies.

Our site delivers snacking insights to foodservice professionals, and it uses cookies to make your experience better. By continuing to navigate on this website, you accept our policy regarding the usage of cookies. Read our Privacy Policy to learn more.