These Peanut Cookies are a CNY favorite, known for their rich peanut flavor and melt-in-the-mouth texture. Simple to make and deeply nostalgic, they’re one of those cookies that disappear fast once the jar is popped open!
Chinese Peanut Cookies are enjoyed all year, but they’re especially popular during the Chinese New Year season. I’ve loved these cookies ever since I was a kid!
During Chinese New Year in Malaysia, vendors selling traditional Chinese cookies and sweets seem to pop up everywhere, with jars stacked high in plastic containers. Peanut cookies are always the first thing I look for.
Last year, I shared my Pineapple Jam Tart recipe for Chinese New Year. This year, I’m excited to share my Chinese Peanut Cookie recipe; another classic that feels just as nostalgic and festive.
These cookies are peanutty, mildly sweet, with a hint of salt to bring out the flavor of the peanuts. I use a combo of coarse granulated sugar and powdered sugar just to create contrast in both texture and taste.
The granulated sugar, together with finely ground peanuts, gives the cookies a gentle crunch, while the powdered sugar helps them crumble and melt in your mouth.
BTW, if you’re looking for more Chinese New Year cookie ideas, I’ve also shared a full Chinese New Year Cookies roundup. And if you love peanuts, you might also enjoy my Muah Chee (Chinese Peanut Mochi) and Fah Sang Wu recipe!
How to Make Chinese Peanut Cookies
Preheat the oven to 350°F (180°C).
Grind 1 ½ cups of unsalted roasted peanuts into a fine powder. I like to use my Magic Bullet Blender for this, and it works perfectly. You can also use a food processor. Just be careful not to blend the peanuts for too long; otherwise, you will end up with peanut butter!
Working in small batches helps you control the texture and keep the peanuts finely ground.
In a mixing bowl, combine the ground peanuts with 1 ½ cups of flour, ½ cup of powdered sugar, 2 tablespoons of granulated sugar, and a pinch of salt. Stir well so everything is evenly mixed.
Add ¾ cup of peanut oil to the mixture, then use your fingers to gently bring it together into a dough. The dough should hold together when pressed but still feel soft and crumbly rather than wet.
To test the consistency, take about a teaspoon of dough and squeeze it in your hand before gently rolling it between your palms. If the dough crumbles and won’t hold its shape, add a little more oil, a teaspoon at a time.
When the dough rolls smoothly into balls without cracking, it’s ready!
Roll the dough into small balls and place them about an inch apart on a baking sheet.
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Lightly beat 1 egg yolk, then brush a little bit of the egg yolk on top of each cookie.
Bake for about 20 minutes, or until the cookies turn a light golden brown. Let them cool completely before serving.
Enjoy!
Gong Xi Fa Cai! Happy Chinese New Year!
A Note on Peanut Cookies Cracking (and Why It’s Okay)
Chinese peanut cookies often develop cracks on the surface as they bake, especially when the dough is kept on the drier side. This is completely normal and really comes down to personal preference.
I prefer my peanut cookies slightly drier and more crumbly rather than oily, which naturally leads to a bit more cracking as they bake. The result is a lighter texture that melts quickly in your mouth, rather than a richer, oilier cookie.
If you prefer smoother cookies with fewer cracks, you can add a little more oil to the dough. But if you're like me and enjoy a more traditional, crumbly texture like the ones shown here, keeping the dough slightly drier is the way to go.
💡 Pro Tips for the Best Chinese Peanut Cookies
- Don’t over-blend the peanuts. Stop blending as soon as they become a fine powder. If they start releasing too much oil, you’ll end up with peanut butter!
- Bake a small test batch first. Bake just a few cookies and let them cool completely before judging the texture. If they feel too dry or crumbly for your liking, add a little more oil to the remaining dough, a teaspoon at a time.
- Adjust the oil gradually. The dough should hold together when pressed, but shouldn’t feel wet. If it crumbles, add oil a teaspoon at a time until it rolls smoothly.
- Bake until just golden. These cookies should be lightly golden, not dark brown. Overbaking will dry them out and dull the peanut flavor.
- Let the cookies cool completely. They firm up as they cool and develop their signature crumbly texture.
- Cracking is normal and expected. A slightly drier dough will crack more during baking and produce a crumbly, less oily cookie. Add more oil only if you prefer a smoother finish.
🎁 Packing & Gifting Chinese Peanut Cookies
- Let the cookies cool completely before packing. Peanut cookies are very fragile when warm and firm up as they cool. Packing them too early may cause them to break easily.
- Use rigid containers, not bags. Metal tins or sturdy plastic containers are best, and help to keep the cookies intact during transport.
- Handle gently when gifting. These cookies are meant to be crumbly and delicate, so a little care goes a long way in keeping them looking their best.
- Add a label with the bake date and best-by date. Chinese peanut cookies are best enjoyed within 10–14 days when stored in an airtight container at room temperature.
Frequently Asked Questions
Cracking is completely normal for Chinese peanut cookies and is often a result of keeping the dough slightly drier. A drier dough produces cookies that are more crumbly and less oily, which is a texture many people (including me) prefer. As the cookies bake, moisture evaporates and small cracks naturally form on the surface.
If you prefer smoother cookies with fewer cracks, you can add a little more oil to the dough. Both styles are traditional; it really comes down to personal preference.
Nope. Peanut butter contains added oils and stabilizers that will change the texture of the dough and make the cookies greasy. I recommend using ground roasted peanuts.
Use unsalted, roasted peanuts with the skins removed. Avoid salted, sweetened, or coated peanuts, as they can affect both flavor and texture.
These peanut cookies generally hold their shape and don’t spread during baking like chocolate chip cookies do. You can place them about an inch apart on the baking sheet.
It’s best to shape and bake the cookies soon after making the dough, before the texture changes too much. The dough can be chilled just for a while if needed, but allow it to return to room temperature before rolling, as cold dough is firmer and more prone to cracking.
Store the cookies in an airtight container at room temperature for up to 10–14 days. Keep them in a cool, dry place away from heat and humidity.
Freezing is possible, but it may slightly affect the texture of the cookies, making them more fragile once thawed. Personally, I would not recommend it.
For best results, Chinese peanut cookies are best stored in an airtight container at room temperature and enjoyed within 10–14 days. If you must freeze them, thaw at room temperature and handle with care.
Chinese Peanut Cookies
Ingredients
- 1 ½ cups unsalted roasted peanuts skinless
- 1 ½ cups all-purpose flour
- ½ cup powdered sugar
- 2 tablespoons granulated sugar
- 1 pinch salt
- ¾ cup peanut oil plus more, as needed
- 1 egg yolk lightly beaten
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Grind the peanuts in a food processor until finely ground. Do not overblend, or the peanuts will turn into peanut butter. Grinding in short pulses works best.
- In a large mixing bowl, combine the ground peanuts, flour, powdered sugar, granulated sugar and salt. Mix well.
- Pour in the peanut oil and use your fingers to gently knead the mixture until a dough forms.
- Test the dough: Take about 1 teaspoon and squeeze it together in your hand, then gently roll it between your palms. If it crumbles too easily, add a little more oil (1 teaspoon at a time). The dough should hold together but still feel slightly dry rather than oily.
- Roll the dough into small balls (about 1 teaspoon each) and arrange them about 1 inch apart on the prepared baking sheet.
- Lightly brush the tops of the cookies with the beaten egg yolk.
- Bake for 18–20 minutes, or until the cookies are lightly golden. Avoid overbaking, as the cookies will continue to firm up as they cool.
- Let the cookies cool completely before storing or serving.
Notes
Nutrition
More Chinese New Year Cookie Recipes
If you’re baking a cookie box for Lunar New Year, here are a few more favorites to try next.
I put together a full roundup of my favorite CNY cookies, from classic buttery bites to fun modern twists.
More cookie recipes to try:
Vin says
Hi thanks for this recipe. I just wanted to know if I could use store bought peanut powder. And the amount to use 1 1/2 cups roasted peanuts to how much peanut powder?
Char says
Hi Vin, I haven't used peanut powder in this recipe so I can't advise on that, unfortunately, but I think that as long as there are no added ingredients, it should be okay to use.
I imagine that it would be a bit drier as well so you may need to use a bit more oil. Let me know how it goes if you give this a try!