This post may contain affiliate links.
This decadent cobbler has a chocolate peanut butter cake and a warm, fudgy sauce underneath. Drizzled with peanut butter and topped with vanilla ice cream, it’s a dessert to remember!
Jump to Recipe
Fun fact: The most popular recipe on Dance Around the Kitchen so far is my Chocolate Cobbler recipe. Just in the past year, the recipe has been viewed about 200,000 times! Needless to say, there is just something irresistible about bowl of warm, fudgy chocolate cobbler.
Then I decided that it might be helpful to have a variation of the chocolate cobbler that can be made in a slow cooker. It’s been a hit – just as delicious and can be made ahead of time. That’s a win-win in my book!
Well now, I’m so excited to share a new version of the Chocolate Cobbler….with peanut butter!! I know there are so many of you out there that love the chocolate + PB flavor combo because those desserts (especially the Scotcheroos!) get rave reviews. So why not put some peanut butter into this warm fudgy dessert! (Trust me, it’s DELISH!)
How do I make Chocolate Peanut Butter Cobbler?
If you’ve made the original Chocolate Cobbler on the blog, it’s the same process….just a couple different ingredient amounts and the addition of peanut butter! Be sure to pay close attention to the BOLD notes below and you’ll be well on your way to a delicious dessert!
First, you’ll make the simple batter and spread it into the bottom of a greased pan. You can use a 1.5 qt casserole dish or square dish (as long as it’s deep enough). The batter is quite thick – don’t worry as that’s how it should be! Next, you’re going to mix a few dry ingredients and sprinkle it over the batter; DO NOT STIR into the batter.
Lastly, you’ll pour some boiling water over-top (again, DO NOT STIR). Bake for 30 minutes. While it cooks, the cake batter will rise to the top and leave a fudgy sauce on the bottom, making this recipe SO darn good.
When it comes out of the oven, you’ll drizzle some melted peanut butter on top. I highly recommend serving this chocolate peanut butter cobbler with a scoop of ice cream. The ice cream melts on the warm cake and makes for the most delicious dessert!
How do you know when it’s done?
Once the cobbler has been in the oven for about 25 minutes, I like to take a fork and see if the center of the cake is done.
If it’s done on the outsides and still looks like batter in the middle, it needs more time. Once the cake is done on top (no longer looks or feels like batter in the center), the next part is up to you…
Want a lot of sauce on the bottom (which I highly recommend)? Then, your chocolate cobbler is ready to eat! If you want a little less fudgy sauce, let it cook a little longer as more water will evaporate and there will be less sauce. I typically bake mine for 30 minutes.
Love Nutella? Make it a Nutella Chocolate Cobbler…here’s how!
It’s really simple – just replace the peanut butter with creamy Nutella! Don’t forget the drizzle on top, too!
Connect with Dance Around the Kitchen!
Follow us on Pinterest, Instagram and Facebook so you never miss a recipe!! And as always, thank you for following along with my blog, making my recipes, liking and sharing on social media and any other way you support Dance Around the Kitchen! -Kelsey
Print the recipe below or PIN IT for later!
Chocolate Peanut Butter Cobbler
Ingredients
- 1 cup flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2/3 cup sugar
- 3 tablespoons cocoa powder
- 2 tablespoons butter melted
- 1/2 cup milk
- 1/2 cup creamy peanut butter
Topping
- 1/4 cup sugar
- 1/2 cup brown sugar
- 1 tablespoon cocoa powder
- 1 cup boiling water
- 1/4 cup peanut butter melted
Instructions
- Preheat oven to 350°F.
- In a medium sized mixing bowl, combine the flour, baking powder, salt, sugar and cocoa. Then stir in the melted butter, milk and peanut butter. (This makes a thick batter.)
- Spread the mixture into a greased 1.5 qt casserole dish (or square pan). Set aside.
- In another bowl, combine the dry topping ingredients (sugar, brown sugar and cocoa). Sprinkle on top of the batter; do not stir.
- Pour the boiling water on top; do not stir.
- Bake for 30 minutes, or until the top of the cake is almost set. (There will still be some jiggle as the bottom will be runny). The cake will rise to the top and a pudding will form on the bottom.
- Drizzle the melted peanut butter (I just put it in the microwave for 20-30 seconds) on top. Serve warm with vanilla ice cream.
can I use a gluten free flour with this and be ok?
Hi Linda – I’ve never tried this one with GF flour, so I’m not sure. However, I think it would be worth a try!! If you do, let me know how it goes!!
-Kelsey
Do you have any suggestions for doubling this recipe? And tips for warming? I’m making this for a family dinner, so it won’t be right out of the oven warm when we eat it. Thanks!
I’ve never tried doubling this recipe, so I can’t say for sure. However, I’d try making it in a deep 9×13 baking dish…. Let me know if you give it a try! I’d love to know if it worked out okay!
Do you think I could make this in a crockpot? Maybe 2 hours on low?
Hi Jonda – Yes! Here’s the crock pot version of the chocolate cobbler –> https://dancearoundthekitchen.com/crock-pot-chocolate-cobbler/ You can follow the timing instructions from that cobbler! 🙂
-Kelsey
Oneof the most amazing delicious desserts I have ever made!my husband loved it.I am 83 ,&I have made a lot of desserts in my time!thank you for sharing &God Bless!
Hi Patricia – I’m so happy to hear this!!! Thanks for the rating & review. I appreciate it so much!! ~Kelsey
can this recipe be frozen if there are left overs ?
Hi Carol – I’ve never tried freezing it. I’m afraid it would change the texture though…if you give it a try, let me know how it turned out! ~Kelsey