Peanut Butter Cookie
- By Charlotte Brown
- June 18, 2024
BY THOMAS MARIE, M.O.F. BOULANGER
For 20 portions
CHEF'S TIP: Be careful not to overcrowd or overbake the dough.
INGREDIENTS
300 g T55 flour
5 g baking powder
225 g butter
200 g caster sugar
220 g brown sugar
3 g salt
100 g whole eggs
300 g peanut butter
90 g 64% dark chocolate drops
METHOD:
Sift flour and baking powder.
Cream butter, caster sugar, brown sugar and salt in a beater fitted with a flat whisk. Add the eggs, then the flour and baking powder. Add the peanut butter, then the chocolate drops.
Form into 70 g balls. Place on baking paper-lined trays. Press down lightly on each ball.
Bake for approx. 12 minutes at 170°C in a convection oven.
Leave to sweat on a baking sheet for 15 minutes, then transfer to a wire rack.
Focus on origins
Originally from Massachusetts in the USA, this little biscuit was created par chance par Ruth Graves Wakefield in 1930 in her inn. One day, while preparing a round of butter biscuits, she added small pieces of Nestlé chocolate to her dough, thinking they would melt and blend into the mixture. She soon found that this wasn’t the case: the little pieces of chocolate kept their shape and consistency after baking, much to the delight of her customers! This product was so successful that Nestlé saw its sales explode in the Massachusetts area and decided to market the new recipe in exchange for a lifetime supply of chocolate for the inventor.