Peanut Butter Cookies Lab326 recipes
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Biscuits au beurre de cacahuète

Original in French

Virginie Fouquet · chefnini.com · Pour 12 biscuits :

Against 326 peanut butter cookie recipes

Less peanut butter than 99% of recipes and less sugar than 96%.

How French peanut butter cookie recipes differ from English ones →

Get the method at chefnini.com →This page has the ingredients and the numbers. The instructions and photos are on the original recipe, which Recipe Lab does not republish.

How it compares

Against the typical batch: the median of 326 peanut butter cookie recipes, per 100 g of flour.

  • Less peanut butter than 99% of recipes: 30% of the flour weight against the typical recipe's 88%, about half as much.
  • Less sugar than 96% of recipes: 53% of the flour weight against the typical recipe's 111%, about half as much.
  • Less butter than 93% of recipes: 20% of the flour weight against the typical recipe's 61%, about half as much.
  • No leavening at all, where 95% of recipes use some (most of those 1.9 to 3.6% of the flour weight).
Peanut butter: 30%, 0th percentileButter: 20%, 6th percentileSugar: 53%, 3rd percentileEgg: 33%, 78th percentileLeavening: 0%, 2nd percentileSalt: 0%, 8th percentilePeanutbutterButterSugarEggLeaveningSalt
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (5)

  • 80g de sucre en poudre80 g
  • 30g d’huile d’olive30 g
  • 45g de beurre de cacahuète45 g
  • 150g de farine150 g
  • 1 oeuf≈ 50 g

flour 150 gbatter 355 g

≈ marks grams converted from cups and spoons with standard densities; the rest are weights the source printed.

Baker's percentages

Grams per 100 g of flour, and where that falls among all 326 recipes. Shaded: the middle half. Tick: the median.

  • Peanut butter30% · 0th percentile
  • Butter20% · 6th percentile
  • Sugar53% · 3rd percentile
  • Egg33% · 78th percentile
  • Leavening0% · 2nd percentile
  • Salt0% · 8th percentile

Oven

Temperature
350°F / 175°C
median 350°F
Time
not stated
median 11 minutes

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