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Indulge in the Ultimate Chocolate Peanut Butter Ruckus Delight

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Learn how to make delicious Chocolate Peanut Butter Ruckus. Easy recipe with step-by-step instructions.

Ingredients

Scale

  • 1 cup creamy peanut butter (natural or classic works well; for a twist, try almond butter)
  • 3/4 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt (or a pinch more if you like it salty-sweet)
  • 1 cup all-purpose flour (you can substitute with gluten-free flour if needed)
  • 1 cup semi-sweet chocolate chips (feel free to mix in some dark or milk chocolate for variety)
  • Optional: 1/2 cup chopped roasted peanuts for extra crunch

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper, leaving some overhang on the sides for easy removal later.
  2. In a large mixing bowl, stir together the peanut butter, granulated sugar, and brown sugar until smooth and creamy. This step reminds me of stirring Mama Lu’s blackberry jam, slow and steady until everything comes together just right.
  3. Beat in the eggs one at a time, making sure each one is fully incorporated before adding the next. Then stir in the vanilla extract. The batter should look thick and shiny — kind of like the way Mama Lu’s skillet cornbread batter would glisten before hitting the hot pan.
  4. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually fold the dry ingredients into the wet mixture, taking care not to overmix. The batter will be thick but pliable — just like the biscuit dough I learned to knead on that old wooden table back home.
  5. Fold in the chocolate chips and, if you’re using them, the chopped roasted peanuts for that little surprise crunch.
  6. Pour the batter into the prepared pan and smooth the top with a spatula. Drop a few extra chocolate chips on top for good measure — because sometimes, a little extra sweetness goes a long way.
  7. Bake for 25-30 minutes, or until the edges are golden and a toothpick inserted in the center comes out with just a few moist crumbs. Resist the urge to overbake — you want it gooey and soft, not dry and crumbly.
  8. Let the ruckus cool completely in the pan before lifting it out by the parchment paper. Cut into squares and try not to eat them all in one sitting. (Full disclosure: I’ve never managed this.)

Find it online: https://claracooking.com/chocolate-peanut-butter-ruckus/