Melt-in-the-mouth Chinese Peanut Cookies (Kue Kacang Skippy)

Melt-in-the-mouth Chinese Peanut Cookies (Kue Kacang Skippy)

Course: Chinese New Year, Cookies
Cuisine: Chinese, Indonesian Chinese
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Servings: 60 of 10 grams cookies
Author: Marvellina
Learn how to make these traditional Chinese peanut cookies that melt in your mouth with only 5 ingredients. Recipe can be made with peanut butter for convenience
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  • Preheat oven to 350 F. Prepare egg wash by lightly beating the egg yolk with 1 tsp water. Set aside

If using chunky peanut butter:

  • If you use chunky peanut butter, make sure you give it a really good stir before adding into the recipe

If using roasted peanuts:

  • Place the roasted peanuts in a food processor and grind until fine in texture

Prepare the cookie dough:

  • Place ground peanut or peanut butter, sugar, flour, baking powder and salt in a large mixing bowl. Stir to mix with a wooden spoon. Then gradually add in the cooking oil (don't pour in all at once), you may not need all of them. Stir until the dough come together to a point where you can press together into a dough. If it's too dry, add a bit more oil until you get to the consistency where the dough will not fall apart. The peanut butter dough is more at the sticky side, but you can dust your fingers with a bit flour to help you roll the dough into balls

Shaping the dough:

  • Shape the dough into balls (it's up to you how big or small you want them to be). Mine is about 10 gr each. Place them on a cookie sheet lined with parchment paper about 1/2 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
  • Brush the cookies with egg wash and bake for about 15 minutes or until golden brown. Remove from the oven and let them cool for about 1 minute before removing them to cooling rack to cool down completely. Store in the air-tight container at room temperature for up to 1 month