Peanut Cookies is a must-bake for me each festive Chinese New Year. It is fuss-free, melt in your mouth and absolutely savoury. There’s nothing not to like about these Peanut Cookies!
My recipe for these peanut cookies has the amount of peanuts added is just right without being overpowering. Therefore, you will still be able to taste some slight sweetness and a faint taste of the peanut/groundnut oil. While adding more peanuts might give a better flavour, it can be risky as it can cause the cookie to be too crumbly.
Furthermore, while these cookies are easy to mix (one bowl only!), be patient shaping it. For shaping of the dough, press gently and then roll it between your palms to form a ball of dough. However, if it fails multiple times, the batter might be too dry and you can add 5-15g more of peanut oil to salvage it.
While peanut cookies can be cracked or not at all in the market, this recipe yields ones with slight cracks. What I did to minimize cracking was to place the whole peanut just gently on top of the cookie without pressing in too hard.
Nonetheless, I would still say that my peanut cookies recipe is definitely worth a go. All my friends love it and the flavour gets even better over the days!
Chinese New Year Peanut Cookies
by Javier Tan September-30-2018, Updated January-12-2020
An enjoyable classic that is revamped to be even more crumbly and fragrant!
- 1/4 Cup + 1 Tablespoon or 62.5g Granulated White Sugar, add 10g more if you prefer it to be sweeter.
- 1 Cup and 1/3 Cup or 175g All-Purpose / Plain Flour
- 1 Teaspoon or 4g of Cornstarch (Optional)
- 1/4 or 1.4g Teaspoon Salt
- 1/2 Cup or 115g Peanut / Groundnut Oil
- 1 Cup or 120g Roasted Ground Peanuts
- 1 Egg Yolk, for batter
- 1 50-60g Large Egg, for egg wash
- About 50-100g Roasted Peanuts for topping
- Line your baking trays with parchment paper, and preheat your oven to 160 degrees C or 320F.
- Next, mix all the dry ingredients (roasted ground peanut, white sugar, cornflour, plain flour, salt) together until well distributed.
- Then, make a hole in the center using your spoon and pour in the peanut oil and egg yolk.
- Stir well until the dough comes together.
- Next, roll the batter depending on how big you would like your cookies. Do note that they will not spread a lot.
- Then, transfer to the baking tray, leaving about 2cm distance between each cookie.
- Finally, top each cookie with half a peanut gently before brush a thin layer of egg wash over the cookies.
- Bake for 17-19 minutes ( if you used teaspoon-sized dough ) and 18-21 minutes ( tablespoon-sized dough). Then, adjust accordingly depending on the size of batter.
- Once slightly darker and the egg wash is of a dark brown colouration but not burnt, take it out of the oven and leave to cool for 15-20 minutes before serving or storing. It tastes better overnight!
Prep time: Cook time: Total time: Yield: 20-30 Peanut Cookies depending on size
- Store well at room temperature in a container for up to 4 days. They will be quite crumbly but good enough to hold its shape if handled well.
- Do note that the egg wash in the picture looks more orange-y due to a camera setting. It is supposed to be brownish.
- If the dough appears dry, add in 2.5-5ml of peanut oil at a time until it comes together!
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For any questions, feel free to contact me via any of my social medias or the comment section down below 🙂
– Bakeomaniac, Javier!