Christy Jordan’s Double Chocolate-Peanut Cobbler

“This is a twist on our family’s standard chocolate cobbler, the one my daughter asks me to make every time she has a friend over. My mother always made it for us because it calls for ingredients she kept on hand—and it doesn’t even need an egg!”

Christy’s Tip: “Although it’s tempting, resist the urge to stir the hot water into the batter. Trust me—it bakes up beautifully.”

Double Chocolate-Peanut Cobbler
Yield: approximately 6 servings
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  1. 1 cup self-rising flour
  2. 3⁄4 cup sugar
  3. 6 tablespoons natural unsweetened cocoa powder, divided
  4. 1⁄2 cup whole milk
  5. 2 tablespoons butter, melted
  6. 1⁄2 teaspoon vanilla extract
  7. 3⁄4 cup firmly packed light brown sugar
  8. 1⁄2 cup semisweet chocolate morsels
  9. 1⁄2 cup roasted salted peanuts, chopped
  10. 1 3⁄4 cups very hot water
  11. Chopped roasted salted peanuts
  12. Vanilla ice cream, to serve
  1. Preheat oven to 350°. Spray an 8-inch baking dish with nonstick baking spray with flour.
  2. In a medium bowl, stir together flour, sugar, and 2 tablespoons cocoa. Add milk, melted butter, and vanilla, stirring to combine. Spoon batter into prepared dish, spreading evenly.
  3. In a small bowl, stir together brown sugar and remaining 4 tablespoons cocoa. Sprinkle brown sugar mixture, chocolate morsels, and peanuts evenly over batter. Gently pour 1 3⁄4 cups hot water over peanut mixture. (Do not stir.)
  4. Bake until top of cobbler is firm and filling is bubbly, approximately 35 minutes. Sprinkle with peanuts. Serve with ice cream.
Taste of the South


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