TidyMom® https://tidymom.net/ Tidy Life. Tasty Food. Thu, 17 Sep 2026 19:33:09 +0000 en-US hourly 1 Chocolate Cobbler with Peanut Butter https://tidymom.net/chocolate-cobbler-with-peanut-butter/ https://tidymom.net/chocolate-cobbler-with-peanut-butter/#respond Thu, 17 Sep 2026 19:33:07 +0000 https://tidymom.net/?p=80467 Chocolate Cobbler with Peanut Butter is a warm, gooey dessert with crisp, cake-like edges and a rich, fudgy chocolate sauce hiding underneath. Swirls of creamy peanut butter and melty chocolate chips make every spoonful irresistible. This easy skillet dessert comes together without a mixer, and the oven does all the magic. Serve it warm with […]

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]]> Chocolate Cobbler with Peanut Butter is a warm, gooey dessert with crisp, cake-like edges and a rich, fudgy chocolate sauce hiding underneath. Swirls of creamy peanut butter and melty chocolate chips make every spoonful irresistible.

This easy skillet dessert comes together without a mixer, and the oven does all the magic. Serve it warm with a scoop of vanilla ice cream for the ultimate chocolate-and-peanut-butter treat.

Chocolate cobbler in a skillet with vanilla ice cream and a spoonful lifted from the center

Why You’ll Love This Chocolate Cobbler

  • One-skillet dessert with simple ingredients and easy cleanup
  • Rich chocolate flavor from cocoa powder and melty chocolate chips
  • Creamy peanut butter swirled throughout every bite
  • Crisp, cake-like edges with a warm, fudgy sauce underneath
  • No mixer required—just a bowl, whisk, and skillet
  • Absolutely delicious served warm with vanilla ice cream
Ingredients for chocolate cobbler with peanut butter arranged in bowls

Ingredients You’ll Need

For exact measurements, see the printable recipe card below.

  • Dry ingredients: All-purpose flour, granulated sugar, cocoa powder, baking powder, and salt
  • Wet ingredients: Whole milk, melted butter, and vanilla extract
  • Chocolate and peanut butter: Creamy peanut butter and semi-sweet chocolate chips
  • For the fudgy sauce: Light brown sugar, cocoa powder, hot water, peanut butter, and chocolate chips
Dollops of peanut butter on chocolate cobbler batter in a skillet
Peanut butter swirled through chocolate cobbler batter
Overhead view of baked chocolate cobbler in a skillet

How to Make Chocolate Cobbler with Peanut Butter

  1. Make the batter. Mix the dry and wet ingredients, fold in the chocolate chips, and spread the batter in a prepared cast-iron skillet.
  2. Add the peanut butter and sauce. Swirl warmed peanut butter into the batter, then pour the chocolate sauce over the top without stirring.
  3. Bake and serve. Top with more chocolate chips, bake until the edges are set and the center is slightly soft, then rest for 10 minutes before serving.
Wooden spoon resting in gooey chocolate cobbler

TidyMom Tips

  • Don’t stir the sauce into the batter. It may look completely wrong, but trust the process—that’s how the fudgy sauce ends up underneath!
  • Don’t overbake it. Set edges and a slightly soft center are exactly what you want. That gooey middle is the best part.
  • Place a baking sheet underneath. If any chocolate sauce bubbles over, you’ll be very glad you did. 😉

The Best Way to Serve Chocolate Cobbler

Serve this cobbler warm with a big scoop of vanilla ice cream melting right over the top—it’s hard to beat that hot-and-cold combination! In our peanut-butter-loving house, an extra drizzle of warmed peanut butter is always welcome.

For a little something extra, add sliced bananas, whipped cream, chopped peanuts, or a drizzle of caramel sauce.

Storage and Reheating

Cover and refrigerate leftover chocolate cobbler for up to 4 days. Reheat individual servings in the microwave for 20–30 seconds, then add a fresh scoop of vanilla ice cream—because why wouldn’t you?

You can also freeze the cooled cobbler for up to 2 months. Thaw it overnight in the refrigerator and reheat gently; the sauce may not be quite as silky, but it will still be delicious.

Close-up of baked chocolate cobbler in a cast-iron skillet

Chocolate Cobbler FAQ

Why do you pour hot water over chocolate cobbler?

The hot cocoa mixture sinks beneath the batter as it bakes, creating the rich, fudgy chocolate sauce underneath. It may look strange going into the oven, but don’t stir it!

How do you know when chocolate cobbler is done?

The edges should look set, while the center remains slightly soft with a little jiggle. Let the cobbler rest for 10 minutes after baking so the sauce underneath has time to thicken.

Can I use a different-size skillet?

Yes. A 10-inch skillet provides the best balance of crisp edges and a gooey center. A larger skillet may bake faster, while a smaller, deeper skillet may need additional baking time.

More Desserts Worth Saving Room For

Keep that cobbler spoon handy! Try my Pecan Pie Cobbler, Easy Peach Cobbler, or Blackberry Cobbler next—just don’t forget the ice cream!

Chocolate cobbler in a skillet with vanilla ice cream and a spoonful lifted from the center

Chocolate Cobbler with Peanut Butter

Yield: 10 servings
Prep Time: 15 minutes
Cook Time: 40 minutes
Additional Time: 10 minutes
Total Time: 1 hour 5 minutes
No Ratings

Chocolate Cobbler with Peanut Butter is a warm skillet dessert with cake-like edges and a rich, gooey chocolate sauce underneath. Serve it warm, with vanilla ice cream!

Ingredients

For Chocolate Cobbler

  • 1 cup all-purpose flour
  • ¾ cup granulated sugar
  • ½ cup unsweetened cocoa powder
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ½ cup whole milk
  • ¼ cup unsalted butter, melted
  • 1 teaspoon vanilla extract
  • ½ cup creamy peanut butter
  • ½ cup semi-sweet chocolate chips

For Chocolate Sauce and Topping

  • ¾ cup packed light brown sugar
  • ½ cup unsweetened cocoa powder
  • 1½ cups hot water
  • ½ cup creamy peanut butter
  • ½ cup semi-sweet chocolate chips

Instructions

  1. Preheat the oven to 350°F. Lightly grease a 10-inch cast-iron skillet with butter or nonstick cooking spray.
  2. In a medium bowl, whisk together the flour, granulated sugar, cocoa powder, baking powder, and salt. Add the milk, melted butter, and vanilla; stir just until a thick batter forms.
  3. Fold in the chocolate chips and spread the batter evenly in the skillet. Microwave the peanut butter for 15–20 seconds, until easy to spoon. Dollop it over the batter and gently swirl with a knife.
  4. In a clean bowl, whisk together the brown sugar and cocoa powder. Slowly whisk in the hot water until smooth, then whisk in the peanut butter.
  5. Pour the chocolate sauce evenly over the batter—do not stir. Sprinkle the topping chocolate chips over the sauce. Place the skillet on a baking sheet and bake for 35–40 minutes, until the edges are set and the center is slightly soft.
  6. Let the cobbler rest for 10 minutes so the sauce can thicken. Serve warm with vanilla ice cream.

Notes

  • Do not stir after pouring the chocolate sauce over the batter. The layers will switch places as the cobbler bakes.
  • The cobbler is ready when the edges are set and the center remains slightly soft. It will thicken as it rests.
  • If using a very dark cast-iron skillet, begin checking for doneness around 32 minutes.
  • Whole milk gives the richest results, but 2% milk or unsweetened oat milk may be substituted. Crunchy peanut butter also works if you prefer a little texture.
    • Nutrition Information:
    Yield: 10 Serving Size: 1/10 of the cobbler
    Amount Per Serving: Calories: 655Total Fat: 28gSaturated Fat: 10gUnsaturated Fat: 18gCholesterol: 15mgSodium: 363mgCarbohydrates: 94gFiber: 9gSugar: 53gProtein: 15g

    Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin, and freshness of ingredients used and are just estimates. We encourage, especially if these numbers are important to you, to calculate these on your own for most accurate results.

    Did you make this recipe?

    Please leave a comment on the blog or share a photo on Instagram

    © Cheryl Sousan
    Cuisine: American / Category: Dessert Recipes

    The post Chocolate Cobbler with Peanut Butter appeared first on TidyMom®.

    ]]>     https://tidymom.net/chocolate-cobbler-with-peanut-butter/feed/ 0     Cranberry Orange Glazed Salmon https://tidymom.net/cranberry-orange-glazed-salmon/ https://tidymom.net/cranberry-orange-glazed-salmon/#respond Fri, 11 Sep 2026 19:20:21 +0000 https://tidymom.net/?p=80433 Cranberry Orange Glazed Salmon is an easy sheet-pan dinner with tender salmon, roasted fall vegetables, and a sweet-tart cranberry citrus glaze. We eat salmon often at our house, and this colorful version feels special enough for the holidays yet easy enough for a weeknight. Best of all, it’s ready in about 45 minutes with easy […]

    The post Cranberry Orange Glazed Salmon appeared first on TidyMom®.

    ]]>     Cranberry Orange Glazed Salmon is an easy sheet-pan dinner with tender salmon, roasted fall vegetables, and a sweet-tart cranberry citrus glaze.

    We eat salmon often at our house, and this colorful version feels special enough for the holidays yet easy enough for a weeknight. Best of all, it’s ready in about 45 minutes with easy cleanup.

    Plated cranberry orange glazed salmon with roasted vegetables and fresh orange slices.

    A Salmon Dinner Worth Making

    • Sweet and savory flavor – Cranberries, orange, honey, Dijon, and soy sauce create a bright, balanced glaze.
    • A complete meal on one pan – Salmon roasts alongside sweet potatoes, Brussels sprouts, and red onion.
    • Fresh or frozen cranberries – Either one works beautifully in the glaze.
    • Easy to customize – Swap in carrots, broccoli, cauliflower, or butternut squash.
    Ingredients for cranberry orange glazed salmon arranged on a gray surface.

    Ingredients You’ll Need

    See the recipe card below for specific amounts and complete instructions.

    • Salmon fillets – Choose similarly sized pieces for even cooking.
    • Roasting vegetables – Sweet potatoes, Brussels sprouts, and red onion.
    • Olive oil and seasonings – Salt, pepper, garlic powder, and smoked paprika.
    • Cranberries – Fresh or frozen, both work well.
    • Orange juice and zest – Bring bright citrus flavor to the glaze.
    • Glaze ingredients – Honey, Dijon mustard, soy sauce, and fresh garlic.
    • For serving – Chopped parsley and optional orange slices.
    Seasoned sweet potatoes, Brussels sprouts, and red onion on a sheet pan.
    Raw salmon fillets arranged with seasoned vegetables on a sheet pan.
    Cranberries, orange zest, garlic, and other glaze ingredients in a saucepan.
    Cranberry orange glaze spooned over salmon fillets on a sheet pan.

    A Quick Look at How It Comes Together

    Use the full recipe card at the bottom of the page when you’re ready to cook.

    • Roast the vegetables. Season and roast the sweet potatoes, Brussels sprouts, and red onion.
    • Make the glaze. Simmer the glaze ingredients until the cranberries burst and the mixture thickens.
    • Add the salmon. Move the vegetables aside, place the salmon on the pan, and spoon the glaze over the fillets.
    • Finish and serve. Roast until the salmon is cooked through, then rest briefly and garnish.
    Sheet-pan cranberry orange salmon with roasted vegetables and orange slices.

    TidyMom Tips

    A few little tricks can turn a good sheet-pan dinner into a “when are we having this again?” kind of meal!

    Give the vegetables room. Cut them into evenly sized pieces and avoid overcrowding the pan so they roast instead of steam.

    Pat the salmon dry. Removing excess moisture helps the seasoning and glaze stick.

    Use fresh orange zest. It gives the cranberry glaze the brightest citrus flavor.

    Check with a thermometer. An instant-read thermometer takes the guesswork out of determining when the salmon is done.

    Store leftovers properly. Refrigerate leftover salmon and vegetables in an airtight container, then reheat gently to avoid drying out the salmon.

    Plated cranberry glazed salmon with roasted sweet potatoes, Brussels sprouts, and red onion.

    Cranberry Orange Glazed Salmon FAQs

    Got questions? We’ve got answers! These quick FAQs cover a few common questions about making cranberry orange salmon.

    Can I use frozen cranberries?

    Yes. Frozen cranberries work perfectly in the glaze and can be added directly to the saucepan without thawing.

    Can I substitute other vegetables?

    Yes. Carrots, oven-roasted broccoli, cauliflower, or butternut squash would all pair nicely with the salmon.

    How do I know when the salmon is done?

    The salmon should flake easily with a fork and reach an internal temperature of 145°F.

    Can I make the glaze ahead of time?

    Yes. Prepare the cranberry orange glaze up to three days ahead and store it in an airtight container in the refrigerator.

    Baked cranberry orange glazed salmon with roasted vegetables and orange slices.

    More Salmon Favorites

    Salmon makes a regular appearance at our dinner table! Next, try Blackened Salmon Fillets, Creamy Tuscan Salmon, or a fresh and flavorful Teriyaki Salmon Bowl.

    Cranberry orange glazed salmon served with colorful roasted vegetables.

    Cranberry Orange Glazed Salmon

    Yield: 4 servings
    Prep Time: 15 minutes
    Cook Time: 30 minutes
    Total Time: 45 minutes
    No Ratings

    Cranberry Orange Glazed Salmon is an easy sheet-pan dinner featuring tender salmon, a sweet-tart cranberry citrus glaze, and roasted sweet potatoes, Brussels sprouts, and red onion.

    Ingredients

    For Salmon and Roasted Vegetables

    • 4 salmon fillets, about 6 ounces each
    • 2 medium sweet potatoes, peeled and cut into 1-inch cubes
    • 1 pound Brussels sprouts, trimmed and halved
    • 1 small red onion, cut into wedges
    • 2 tablespoons olive oil
    • 1 teaspoon kosher salt, plus more for seasoning the salmon
    • ½ teaspoon black pepper, plus more for seasoning the salmon
    • ½ teaspoon garlic powder
    • ½ teaspoon smoked paprika

    For the Cranberry Orange Glaze

    • 1 cup fresh or frozen cranberries
    • ½ cup orange juice
    • 2 tablespoons honey
    • 1 tablespoon Dijon mustard
    • 1 tablespoon soy sauce
    • 1 teaspoon orange zest
    • 2 cloves garlic, minced

    For Serving

    • Chopped fresh parsley
    • Orange slices, optional

    Instructions

      1. Preheat oven to 425°F. Line a large rimmed baking sheet with foil or parchment paper. Toss the sweet potatoes, Brussels sprouts, and red onion with olive oil, salt, pepper, garlic powder, and smoked paprika. Spread the vegetables in a single layer on the prepared pan and roast for 20 minutes.

      2. Meanwhile, combine the cranberries, orange juice, honey, Dijon mustard, soy sauce, orange zest, and garlic in a small saucepan. Cook over medium heat for 8–10 minutes, stirring frequently, until the cranberries burst and the glaze thickens. Gently mash some of the cranberries with the back of a spoon, if desired.

      3. Pat the salmon dry and season lightly with salt and pepper. Stir the vegetables, move them toward the sides of the pan, and place the salmon in the center. Spoon the cranberry orange glaze generously over each fillet.

      4. Return the pan to the oven and roast for 10–12 minutes, or until the vegetables are tender and the salmon is cooked through. The salmon should flake easily with a fork and reach an internal temperature of 145°F. Let rest for 2–3 minutes, then garnish with parsley and serve with any remaining glaze and orange slices, if desired.

    Notes

      Frozen cranberries can be added directly to the saucepan without thawing.

      Cut the sweet potatoes into evenly sized pieces so they cook at the same rate.

      Avoid overcrowding the baking sheet so the vegetables roast instead of steam.

      The cranberry orange glaze can be made up to 3 days ahead and refrigerated in an airtight container.

    Nutrition Information:
    Yield: 4 Serving Size: 1
    Amount Per Serving: Calories: 3893Total Fat: 231gSaturated Fat: 45gUnsaturated Fat: 186gCholesterol: 1154mgSodium: 1979mgCarbohydrates: 43gFiber: 8gSugar: 19gProtein: 403g

    Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin, and freshness of ingredients used and are just estimates. We encourage, especially if these numbers are important to you, to calculate these on your own for most accurate results.

    Did you make this recipe?

    Please leave a comment on the blog or share a photo on Instagram

    © Cheryl Sousan
    Cuisine: American / Category: Main Dish

    The post Cranberry Orange Glazed Salmon appeared first on TidyMom®.

    ]]>     https://tidymom.net/cranberry-orange-glazed-salmon/feed/ 0     Salted Caramel Scoopable Cheesecake https://tidymom.net/salted-caramel-scoopable-cheesecake/ https://tidymom.net/salted-caramel-scoopable-cheesecake/#respond Fri, 04 Sep 2026 20:40:07 +0000 https://tidymom.net/?p=80402 If you love cheesecake but could happily skip the springform pan, water bath, and perfect slices, this Salted Caramel Scoopable Cheesecake is for you. A buttery graham cracker crust is topped with a rich, creamy no-bake cheesecake filling and ribbons of gooey salted caramel. After a good chill in the refrigerator, there’s no slicing required […]

    The post Salted Caramel Scoopable Cheesecake appeared first on TidyMom®.

    ]]>     If you love cheesecake but could happily skip the springform pan, water bath, and perfect slices, this Salted Caramel Scoopable Cheesecake is for you. A buttery graham cracker crust is topped with a rich, creamy no-bake cheesecake filling and ribbons of gooey salted caramel.

    After a good chill in the refrigerator, there’s no slicing required — just grab a big spoon and scoop it into bowls or dessert glasses. It’s an easy make-ahead dessert that’s impressive enough for holidays and entertaining but simple enough to make whenever a cheesecake craving hits.

    Salted caramel scoopable cheesecake with creamy filling and caramel swirls in a square baking dish
    (more…)

    The post Salted Caramel Scoopable Cheesecake appeared first on TidyMom®.

    ]]>     https://tidymom.net/salted-caramel-scoopable-cheesecake/feed/ 0     Maple Bacon Brussels Sprouts https://tidymom.net/maple-bacon-brussels-sprouts/ https://tidymom.net/maple-bacon-brussels-sprouts/#respond Wed, 26 Aug 2026 21:00:21 +0000 https://tidymom.net/?p=80375 These Maple Bacon Brussels Sprouts roast up with crispy, caramelized edges, smoky bacon, and just enough maple sweetness. Fresh lemon at the end adds a bright, flavorful finish. Easy enough for weeknights but special enough for the holiday table, this simple sheet-pan side dish is one you’ll want to make all season long. Why You’ll […]

    The post Maple Bacon Brussels Sprouts appeared first on TidyMom®.

    ]]>     These Maple Bacon Brussels Sprouts roast up with crispy, caramelized edges, smoky bacon, and just enough maple sweetness. Fresh lemon at the end adds a bright, flavorful finish.

    Easy enough for weeknights but special enough for the holiday table, this simple sheet-pan side dish is one you’ll want to make all season long.

    Maple bacon Brussels sprouts roasted with crispy bacon and caramelized edges
    (more…)

    The post Maple Bacon Brussels Sprouts appeared first on TidyMom®.

    ]]>     https://tidymom.net/maple-bacon-brussels-sprouts/feed/ 0     Apple Cider Bread https://tidymom.net/apple-cider-bread/ https://tidymom.net/apple-cider-bread/#respond Thu, 13 Aug 2026 16:27:05 +0000 https://tidymom.net/?p=80346 This Apple Cider Bread is everything I love about fall baking—warm cinnamon spice, a soft buttery crumb, and real apple cider flavor in every bite. The cider is reduced first to intensify its fresh, orchard-sweet taste, then used in both the bread and the glaze. It’s finished with a buttery cinnamon-sugar topping and a drizzle […]

    The post Apple Cider Bread appeared first on TidyMom®.

    ]]>     This Apple Cider Bread is everything I love about fall baking—warm cinnamon spice, a soft buttery crumb, and real apple cider flavor in every bite. The cider is reduced first to intensify its fresh, orchard-sweet taste, then used in both the bread and the glaze.

    It’s finished with a buttery cinnamon-sugar topping and a drizzle of apple cider glaze, making this easy quick bread perfect with morning coffee, as an afternoon treat, or even dessert. If you love apple cider as much as I do, this is one you’ll want to bake all season long.

    Sliced Apple Cider Bread with cinnamon sugar topping and apple cider glaze
    (more…)

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    ]]>     https://tidymom.net/apple-cider-bread/feed/ 0