Cookies / Nuts / Vegetarian

Peanut Cookies


So Chinese New Year huh? Haha.. I dunno why, but now that the first fifteen days have past, I’m having very bad cravings for all kinds of CNY goodies like almond cookies, love letters, bak kwa and yes, peanut cookies. Delayed reaction time I guess..heh.

I came across this recipe at another local blog and it looked like quite a few others had also tried it out with very good results. Deciding my CNY craving could wait no longer, I went out yesterday to buy some peanuts and groundnut oil. It’s such a simple recipe really, you don’t have to do anything much except to measure out the ingredients, mix it all together with your hands and press it out into shapes.

And the result of all this “back-breaking” labor: melt-in-your-mouth peanut cookies that are crisp and chockful of taste. They literally melt on contact with your tongue, leaving behind a gooey, sweet molten mass, with bits of crunchy peanuts and salt grains for you to bite into for a textural experience. I even added a little bit more salt than was called for, so that you get that sweet-salty thing going on, famous in alot of our local biscuits.


Peanut Cookies (makes 75)

(original recipe from Florence’s site– this one has a few modifications)  

   baked cookies 

200g peanuts (you can use 200g of ready-ground peanuts but dry-frying it yourself gives it a better taste)

200g plain flour

1/2 tsp baking powder

100g icing sugar

1/4 tsp + a small pinch more of salt

50-100g coarsely chopped peanuts, dry fry in a wok till fragrant

100g groundnut oil, plus more if needed

For egg wash*: mix together 1 egg yolk and 1 tsp water


  1. Preheat oven to 165C. 
  2. Dry fry the 200g of peanuts in a wok over low heat, stirring continously,  until fragrant. This will take about 5-10mins. Let peanuts cool completely, rub off skin and grind them into a powder. I used a food processor to do this but I think a coffee grinder or blender would work as well. I also added the salt into the grinder so that it gets evenly distributed into the ground peanut mixture. 
  3. In a large bowl, mix the flour, baking powder and icing sugar. Add in the ground peanut and salt mixture, and the caosrsely chopped peanuts and mix well.
  4. Add in oil and mix with your hands until a pliable dough forms. You may need to add a little more oil to get the dough to come together into a ball.


  5. Pinch off little bits of dough and roll into balls. If you desire a uniform button shape like in the picture above, use a small bottle-cap, line the hollow bit with cling wrap, and press the dough into the cling-wrapped cavity. Lift the cling-wrap to release the dough and place onto a baking tray.
  6. Using a pastry or paint brush,  gently brush the cookies with the egg/milk wash.
  7. Bake at 165C for 20mins until golden brown.  

* I know the tag on this post says vegetarian, and to make these cookies eggless, just omit the egg wash or use a mixture of milk and water to brush over the cookies in place of the egg wash


8 thoughts on “Peanut Cookies

  1. oooh… these cookies look WICKED! Just feel like sinking my teeth into one. By the way, that sweet-salt taste sensation is my favourite – I discovered it by accident when I ate a chocolate from a Gordon Ramsay chocolate selection. It was salt fudge or some such thing – whatever it was, I fell for it instantly! I’ve been looking for a recipe for salt fudge ever since, but havent been successful…

  2. Shammi, that salt fudge sounds great… I tried googling it but I haven’t found anything either!! You may have to drop a line to Mr. Ramsay himself. haha…

    But I know there are alot of salted caramel fudge recipes out there…you could try using them as a base to experiment with…

  3. Hi Tastegoblet,
    You have a great Blog going here. Thank you for sharing and showing your lovely recipes and pics. I am from Malaysia and enjoy baking, esp. cakes and any type of deserts. Mine are more simple, compared to yours though! I hope to bake mini cupcakes, for the first time, for my two grandsons’ birthdays next month. Any recipes /tips to share, please?
    Thanks in advance., and God bless.

  4. Thanks Mrs. Siddhu, it’s great to know you enjoy baking too..
    And as for mini cupcakes, I’ll recommend these links… I’ve tried both of them and I think the results are moist and delicious:

    Chocolate cupcakes:
    Lemon butter cakes:

    And one important thing when you make mini cupcakes, check on them after fifteen minutes or so to see if they are done… they can overbake quite easily, being so small.
    All the best Mrs. S!! Hope your grandsons love their special homemade treats!!

  5. i have absolutely nothing constructive to say about your out-of-this-world baking skills chitz…
    my message is simple:
    i miss you lots and loads and i am going insane lookin’ at all these yummilicious peektures!!!

    much love always,

  6. I miss you too babe…can you faster come back to class??!! and of course, it’s only when you’re not here that we’re learning a lovely krishna thillana. The cruelty of it all!! *sob*

    crushing hugs, sloppy kisses and fitful wails,

  7. Pingback: Ethereality « Dream caching - Where all your dreams would never come true.

  8. Pingback: Almond Cookies « Taste Goblet

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