My family loves breakfast. Every weekend, at least one morning, you will find me in the kitchen cooking up waffles or pancakes or a big batch of eggs and hashbrowns. But for the holidays I try to come up with something even more special – especially when we have guests in the house. That’s when I break out the big guns and bake something.
This week when I found a recipe for peanut butter coffee cake, I decided that baking it for the teacher/staff breakfast at my daughter’s middle school would be a good trial run for Christmas. And then I decided to add chocolate chips to it. That’s when I knew we had a winner.
Peanut Butter Chocolate Chip Coffee Cake
with props to the Better Homes & Garden Cookbook
1/2 cup packed brown sugar
1/2 cup flour
1/4 cup peanut butter
3 TB butter, softened
mini chocolate chips
2 cups flour
1 cup packed brown sugar
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 cup milk
1/2 cup peanut butter
1/4 cup butter, softened
1/2 cup semi-sweet chocolate chips
1. Topping: in a bowl stir together 1/2 cup brown sugar and 1/2 cup flour. Cut in 1/4 cup peanut butter and 3 TB of butter until crumbly. Set aside.
2. In a large bowl stir together flour, brown sugar, baking powder, baking soda and salt. Add milk, peanut butter, eggs and butter. Beat with an electric mixer on low speed until blended and then on high speed for 3 minutes until it’s nice and fluffy. Fold in the chocolate chips.
3. Pour batter into a greased 9×13 baking pan. Sprinkle with topping mixture and a handful (or two) of mini chocolate chips. Bake at 375 for 30 minutes – or until a toothpick comes out clean from the center. This is fabulous served warm but still awfully good at room temp.