Learn how to make these traditional peanut cookies that melt in your mouth with only 5 ingredients. The recipe can be made with peanut butter for convenience.
A few weeks before the CNY, my mom usually started to stock up on Chinese new year cookies. My aunts usually made them and I would go over to her house to help out. She literally made tons and tons of different kinds to distribute out to relatives. Lots of eggs, butter, sugar, and flour are involved for sure. It was my favorite thing to do!! So, here is another one of my favorite Chinese new year cookies, peanut cookies or what we call kue kacang(peanut) skippy in Indonesia. These cookies are also popular Hari Raya Cookies. They are also known as Mazola Peanut Cookies because they are made with Mazola brand corn oil, which is popular in Malaysia.
TO USE PEANUT BUTTER OR GROUND-ROASTED PEANUTS?
Traditionally, Chinese peanut cookies are made with ground peanuts, but in Indonesia, they are made with peanut butter, skippy brand to be exact, but you don’t have to use skippy brand. The result is equally delicious. If you are lazy (I won’t tell!) definitely use peanut butter 😉 You definitely don’t have to roast your own peanuts too, there are lots of store-bought roasted unsalted peanuts you can purchase to save time and that’s what I did.
HOMEMADE CHINESE PEANUT COOKIES MADE EASY
The step-by-step instruction is applicable to both using ground peanuts or peanut butter.
1. If using roasted peanuts, grind them into a fine texture. The ground peanut will be “damp/wet” because some of the oil has been released
2. Place ground peanut or peanut butter (whichever one you are using), sugar, flour, and salt in a large mixing bowl. Stir to mix with a wooden spoon.
3. Then add half of the cooking oil (don’t pour in all at once), and continue to gradually add the oil. Mix with your hands until you can form a dough that will not fall apart. The dough will be smooth, soft, and elastic. It shouldn’t be sticky to your finger
4. Shape the dough into balls about 10 gr each. Place them on a cookie sheet lined with parchment paper about 1/4 inch apart, they don’t expand much. Continue with the rest.
5. I made three different styles. You can use a straw to make a small indentation in the middle (mine are a bit too deep). You can also use a fork to gently press the dough ball down while making the crisscross pattern, or you can simply insert a half piece of peanut on top of the cookie dough
5. Brush with egg wash
6. Bake in a preheated oven at 375 F (190 C) for conventional oven for 20-25 minutes or until the cookies are golden brown. If you use a convection oven, bake at 350 F (180 C). If you touch the cookie and it sticks to your fingers, bake a bit longer until it is dry to touch
TOP TIPS YOU NEED TO KNOW
These cookies are really easy to make and pretty straightforward, but knowing a few tips or so won’t hurt either
1. I recommend using creamy peanut butter and not natural peanut butter. Natural peanut butter tends to have its oil separate and float to the top. This will affect the final result of your cookies
2. Gradually add in that oil.
The amount of oil in the recipe is just an estimate. Definitely pour it in bit by bit until you can form a dough. You may not need all of them or you may need more
My sister-in-law shared this kue skippy recipe with me and I really loved how they turn out. Melt-in-the-mouth and 5 minutes after they were out of the oven, my husband swallowed 6 of them !! and here I thought I made too many!
Did you make this melt-in-mouth Chinese peanut cookies recipe?
I love it when you guys snap a photo and tag it to show me what you’ve made 🙂 Simply tag me @WhatToCookToday #WhatToCookToday on Instagram and I’ll be sure to stop by and take a peek for real!
The recipe is updated on 11/14/2022 to improve the taste and texture further and to update the baking temperature and time. I no longer use baking powder in the recipe.
Melt-in-the-mouth Chinese Peanut Cookies (Mazola Peanut Cookies)
Option 1: Using peanut butter: (recommended)
- 200 gr creamy peanut butter see notes 1
- 50 gr cooking oil you can use any neutral tasting oil such as mazola oil, gradually start with this amount
- 225 gr all-purpose flour
- 70 gr icing sugar if peanut butter is not sweetened, you can add more to your taste
- Salt if the peanut butter is salted, you can skip, or add to your taste
Option 2: Using ground roasted peanuts
- 1 egg yolk
- ¼ tsp water
- Edited: Preheat oven to 375 F (190 C) for a conventional oven. If using a convection oven, preheat to 350 F (180 C). Prepare egg wash by lightly beating the egg yolk with 1/4 tsp water. Set aside
If using roasted peanuts:
- Place the roasted peanuts in a food processor and grind until fine in texture and the peanuts will feel "damp/wet" because some of the oil from the peanut has been released
Prepare the cookie dough:
- Edited: I have recently tried without baking powder with a good result, so I have removed it from the recipe.
- Place ground peanut or peanut butter, sugar, flour, and salt in a large mixing bowl. Stir to mix with a wooden spoon. Then add half of the cooking oil (don't pour in all at once), and continue to gradually add the oil. Mix with your hands until you can form a dough that will not fall apart. If the dough feels dry, add a bit more oil, one teaspoon at a time. The dough should be smooth, elastic, and soft (the key to that melt-in-mouth texture) but it shouldn't be sticky to your fingers.
Shaping the dough:
- Shape the dough into balls about 10 gr each. Place them on a cookie sheet lined with parchment paper about 1/4 inch apart, they don't expand much. Continue with the rest.
- I made three different styles. You can use a straw to make a small indentation in the middle (mine are a bit too deep). You can also use a fork to gently press the dough ball down while making the crisscross pattern, or you can simply insert a half piece of peanut on top of the cookie dough
Bake the cookies:
- Brush the cookies with egg wash and bake for about 20-25 minutes (updated) on the middle rack. Rotate the pan halfway through baking, front to back so they bake evenly. If you touch the cookie and it sticks to your fingers, bake a bit longer until it is dry to touch
- Remove from the oven and let them cool for about 10 minutes before removing them to cooling rack to cool down completely. They are very soft when they are warm. Store in the air-tight container at room temperature for up to 1 month