So 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 butter
- 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 !