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
Preheat oven to 170C.
Sieve top flour, potato starch, and cocoa powder together.
Using an electric mixer, cream icing sugar and butter together until light and fluffy.
Slowly add in flour mixture.
Mix until combined.
Roll dough into 2-3 cm balls and place on baking sheet lined with baking paper.
Dip fork into water to prevent sticking, and using the fork, press down cookie till about 1/4 inch thick.
Top each cookie dough with a peanut butter chip.
Bake for 15 mins on 170C.
Let cool for 5 mins before transferring to baking rack to cool completely before storing.
Bon appetit!!
I will be submitting this post to Best Recipes for Everyone Jan & Feb 2015 Event Theme: My Homemade Cookies organized by Fion of XuanHom’s Mom and co-hosted by me, Victoria Bakes
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7 Comments
MonuTeena RecipesPassion
29 January, 2014 at 2:40 pmDelicious.. bringing my coffee cup ; want to enjoy your German cookies 🙂
Victoria Bakes
29 January, 2015 at 11:51 pmoh dear.. i can't finish my cookies baking list and here u upload yet another lovely recipe.. last time round ur recipe was given priority in my list.. hee hee.. ok.. lets see how i can creep this in.. woot!
thanks for linking to Best Recipes again dear
delishar
30 January, 2015 at 1:38 amHope you don't mind me sharing some of my favourite recipes on your linky! I'm really enjoying the extensive list and my to-bake list is getting longer and longer as well! I'll be sharing one last cookie recipe which is my most favourite one! 🙂
Fion@轩宏妈
30 January, 2015 at 7:51 amHonestly,I haven't german cookies with chocolate,must be popular in my family …hahaha
thanks for sharing with Best Recipes
Reese’s Peanut Butter Cup Stuffed Chocolate Muffins – Delishar
18 July, 2015 at 4:58 am[…] Melt-in-mouth Chocolate German Cookies with Peanut Butter Chips […]
Nancy Chew
19 June, 2016 at 2:08 amI’ve tried to bake this German cookies but I’m jus curious y its burnt at d bottom?
Sharon Lam
19 June, 2016 at 9:52 amThere could be many reasons. Did you use top and bottom heat? Where is the tray placed, bottom or middle rack? Did you use dark coloured pan/tray?? All these could play a factor as to why the cookie has a burnt bottom. Hope it helps.