Sweet Peanut Butter Cookie Tart Crust

leitesculinaria.com · 2011 · 8 servings

Against 326 peanut butter cookie recipes

More peanut butter than 94% of recipes and more butter than 95%.

How it compares

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

More peanut butter than 94% of recipes: 206% of the flour weight against the typical recipe's 88%, about 2.5 times as much.
More butter than 95% of recipes: 91% of the flour weight against the typical recipe's 61%.
More leavening than 92% of recipes: 4.8% of the flour weight against the typical recipe's 2.5%, about twice as much.
More egg than 86% of recipes: 40% of the flour weight against the typical recipe's 30%.

Percentile on each ingredient. Shaded ring: the middle half of recipes.

1/2 cup bleached all-purpose flour ((dip and sweep method))≈ 63 g
1/2 teaspoon baking soda≈ 3 g
1/16 teaspoon salt ((um, that’s a pinch))≈ 0.4 g
1/4 cup packed light brown sugar≈ 55 g
2 tablespoons granulated sugar (preferably superfine (or just blitz granulated sugar in a blender until finely ground but not powdery))≈ 25 g
4 tablespoons unsalted butter (cold, cut into 1-inch cubes)≈ 57 g
1/2 cup smooth peanut butter (preferably Jif, at room temperature)≈ 129 g
1/2 large egg ((beat the egg lightly before measuring out half of it, which ought to weigh .8 ounce))≈ 25 g
1/4 teaspoon vanilla extract≈ 1.1 g

flour 63 gbatter 358 g

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

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

Nearest by baker's percentages: peanut butter, butter, sugar, egg, leavening, salt.