Peanut butter cup in the form of a cookie that literally just dissolve in your mouth! I wanted to clear the little bit of peanut butter chips I have in the fridge and was curious if using Top Flour will give me an even more delicate cookie, since it’s often used as an ingredient for melt-in-mouth pastries and tarts. From what I understand, top flour has an even finer consistency than cake flour. If you have neither, you can also use plain flour. Perhaps it may not be as ‘melty’… Try processing the flour in a food processor for a couple of minutes. There is no need to add salt as the peanut butter chips gives the salty balance that the cookie needs.
Ingredients (makes about 60 cookies)
- 125g unsalted butter, softened (I used SCS)
- 40g icing sugar, sieved
- 65g top flour
- 125g potato starch
- 2 tbsp unsweetened cocoa powder (Please try to use a good Dutch processed one)
- 1/8 cup Reese’s peanut butter chips