This recipe was developed with homemade peanut butter, using peanuts with no added sugar or palm oil, but it does work with purchased peanut butter. Both books from Tosi and Kat say to use store-bought, sugar-laden peanut butter for this cookie. After many, many failures working with homemade peanut butter, I was starting to give up hope and was going to skip this cookie. That was until I tried the reverse cream technique, which mixed the peanut butter with the flour and not the sweetener ― and voilà ― it worked! The cookie/biscuit melts in your mouth, leaving just a peanut butter taste.
