Peanut Butter Chocolate Chips Cookies of Eric Kayser

peanut-butter-chocolate-chips-cookies-of-eric-kayserSo you saw the title and you just said yourself, a peanut butter chocolate chips cookie, déjà vu! It is true, there is already a recipe on my blog, but not the one of Eric Kayser. And now you think this is a trickery. Soon you’ll just have to copy an other post and change the name, Bim here is an other Article. But I say NO! this recipe is similar but the texture and taste are different.

Erik Kayser is a baker, a business man, a writer well one of these multifaceted persons who are getting a lot of success.  In France he is not so much into the medias, and if I didn’t do his recipe I would probably have never known he exists. In his Biography but also on te website of his company one learn baking is a family story. Kayser are baker for 6 generations. What surprised me is the number of bakery he owns worldwide. There are almost 80. But nothing in Germany, it is maybe the reason why I missed his existence.

Eric Kayser might a bread speicalist but his pastries look also pretty good. On his website you can even look at the pastry menu, and there is more than one page of it. Well I just tried this cookie recipe, but it really worth it. What caught my attention was this great crunch on the top of the biscuit and this softy inside. I preferred when the cookies were barely cooled, like 20 minutes after getting it out of the oven. The cookies get a bit softer after a while, but they are still pretty good.

This recipe comes from the french magazin Fou de patisserie, which is presented on the Blog La popotte de manue

For about 15  cookies

  • 70 g softened butterpeanut-butter-chocolate-chips-cookies-of-eric-kayser
  • 120 g briwn sugar
  • 40 g of egg
  • 70 g peanut butte
  • 140 g t55 flour
  • 4 g baking powde
  • 60 g chocolate chips
  • 50 g peanuts


  • Preheat your hoven to 160ºC
  • Mix butter and sugar together
  • Add the eggs and the peanut butter, mix again
  • Add then the flour and the baking powder, sieve together if needed
  • When the flour is well incorporated add the peanuts and the chocolate chips
  • If you got a cookie scoop use it to form ballst hat you will drop on a baking tray covered with parchement paper. If not, cool the dough for about 10 mins in your fridge, Then form a cylinder and cut slices 3 to 3,5 cm thick, and drop them over your baking tray.
  • Bake for 15 mins, cookies must be goldened brown
  • Let cool before gettng them off your baking tray, they would break and you would burn your fingers !



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