My really beloved Peanut Cookies that I always make for Chinese New Year, or days where I am just craving for peanuts!
These peanut cookies are crumbly yet not dry, melt-in-your-mouth! My highlight for this recipe is that the peanuty taste is just right without masking the sweetness and the taste of the cookie itself.
A downside of this recipe will definitely be how crumbly it can be when transported around, but I am still sticking to it because this texture is so desirable! These are the perfect to-go snacks that are easy to assemble and make too!
As per usual, the recipe will be split into three portions for further explanation.
It will be split into Taste and Texture, Ingredients and Method of Preparation.
For the ingredients, do note that I bought peanuts and ground peanut that come in the roasted form. If you are using raw ones, do consider roasting them using the oven prior to baking so that you can have the full flavour of the peanut! Apart from which, there’s really nothing very notable!
One thing you will notice about preparing these cookies is that they are so fuss-free and require really basic mixing. It is akin to the stirring of a soup, just grab a spoon and mix! The whole getting of batter together and assembling it into a dough perfect for baking should not take you more than 10 minutes. Really convenient, and easy too!
Here’s the recipe for these now! A word of precaution, do not be surprised at all if your friends ask you for seconds :)!
Chinese New Year Peanut Cookies
by Javier Tan September-30-2018
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 1/4 Cup or 150g All Purpose Flour
- 2 Teaspoons or 7g Cornstarch
- 1/4 or 1.4g Teaspoon Salt
- 1/2 Cup or 115g Peanut / Groundnut Oil
- 1 Cup or 115g Roasted Ground Peanuts
- 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.
- Mix all the dry ingredients together until well distributed. This include ground peanut, white sugar, cornflour/cornstarch, all-purpose / plain flour and salt.
- Make a hole in the center using your spoon and pour in the peanut oil.
- Stir well until the dough comes together.
- Using the amount of dough you would like, roll them using your dry hands into balls. (Take note that the batter won’t spread a lot)
- Place onto the baking tray, leaving about 2cm distance between each cookie. Top each cookie with one half of a peanut.
- Brush a thin layer of egg wash over the cookies. Be stingy here!
- Bake for 17-19 minutes ( if you used teaspoon-sized dough ) and 18-21 minutes ( tablespoon-sized dough). Adjust accordingly +/- depending on the size of your cookies.
- Once golden 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 way better overnight!
Prep time: Cook time: Total time: Yield: One tray of delicious goodness!
- 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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– Bakeomaniac, Javier!