Peanut Butter Molten Cakes made with NUTTER BUTTER Cookies




  • Peanut Butter Filling

  • 2¾ oz.creamy peanut butter
  • 1 oz.unsalted butter, softened
  • ¼ oz.powdered sugar

  • Chocolate Cake

  • 6 oz.unsalted butter, divided
  • 1½ Tbsp.granulated sugar
  • 4 oz.semi-sweet chocolate, finely chopped
  • 1½ oz.unsweetened chocolate, finely chopped
  • 3large wholeeggs
  • 3largeegg yolks
  • 2½ oz.cake flour
  • 3¾ oz.powdered sugar
  • ¼ oz.unsweetened cocoa powder
  • 1¾ oz.NUTTER BUTTER Peanut Butter Sandwich Cookies, chopped

Nutrition per serving

Calories580 Total fat42 gSaturated fat23 gTrans fat1 gCholesterol220 mgSodium115 mgCarbohydrate46 gDietary fiber4 gTotal Sugars28 gProtein10 gVitamin A20 %DVVitamin C0 %DVCalcium4 %DVIron20 %DV
Peanut Butter Filling:  

Mix ingredients until well blended. Form into 7 (0.6 oz.) balls. Freeze until firm.

Chocolate Cake:  

Melt 2 Tbsp. butter. Use to lightly brush insides of 7 (5 to 6-oz.) ramekins. Sprinkle with granulated sugar; set aside.

Melt remaining 5 oz. butter and chocolates on low heat. Allow to cool to 90°F.

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.

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.


Serving Suggeston:

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

© Mondelēz International group