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 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.
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 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.
Lightly beat 1 egg yolk, then brush a little bit of the egg yolk on top of each cookie.
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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. Just keep in mind that if the dough becomes too soft, the cookies won’t hold their rounded shape as neatly and may spread slightly in the oven.
Some bakery-style peanut cookies manage to stay very moist in the center while still holding their shape. This usually comes down to the type of fat used.
Some traditional versions use lard or shortening, which are solid at room temperature. Because they’re firmer than oil, they give the dough more structure while still creating a tender, melt-in-your-mouth texture.
With oil-based recipes like this one, finding the right balance is key.
💡 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, unless you use a lot of oil. 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.
I strongly recommend using peanut oil for this recipe. If peanut oil isn’t available, you can use canola, vegetable, or sunflower oil. Just expect a slightly different flavor profile. Avoid strongly flavored oils like olive oil or sesame oil, as they can overpower the peanut flavor.
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:
vermilionroots says
I never like peanuts when I was a child and now I'm just crazy about them. And I especially like them in cookies like this melt-in-the-mouth Chinese New Year treat! Oh, this recipe brings me home. 🙂
Char says
This is one of my favorite ways to enjoy peanuts as well 🙂 Alongside "Fah Sang Wu" 🙂 Cheers!
Lisa Ho says
Beautiful golden peanut cookies 😀
I love peanuts cookies, its one of those must have, must eat, must indulge during CNY 😀
Char says
Thank you, Lisa! 🙂 I agree...CNY is just not the same without these 🙂
Marvellina says
This is definitely one of my favorites for CNY. We always have these peanut cookies around no matter what! 🙂
Char says
Me too! Thanks, Marvellina! 🙂
Anita says
Gong Xi Fa Cai, Char! This is another favorite for Chinese New Year. Yours look so delicious 🙂
Char says
Gong Xi Fa Cai, Anita! 😀 Thank you so much! 🙂
Traccy says
Charmaine, may I know where to buy peanut oil in Penang?
Char says
Hi Traccy, Most major supermarkets here carry them. I purchased mine at Mercato at Gurney Plaza (formerly Cold Storage). I have also seen it at Jaya Grocers in Paragon. Hope that helps!
Betty@YummyWorkshop says
I love peanut cookies! Happy lunar new year!
Char says
Happy Lunar New Year to you as well, Betty! 🙂
Ann says
Great idea on using the Magic Bullet to pulverize the peanuts! Can't wait to try this one...
Char says
Thank you, Ann! Cheers and Happy Chinese New Year! 🙂
Lokness says
That beautiful golden top is awesome! I can imagine that crumbly cookies melting in my mouth. Yum! Happy Chinese New Year to you and your family!
Char says
Thank you, Lokness! Happy Chinese New Year to you as well! 🙂
Amy says
I'm a cookie monster and also a peanut addict. These cookies are calling my name now 🙂 What a treat!!
Happy New Year to you!
Char says
hahah I'm like you, Amy! Cookies + peanut = awesome! Thanks and Happy Chinese New Year! 🙂
Sharon Wong says
Your lovely photos of your cookies are amazing. I really want to make them right now! Happy new year!
Char says
Thank you so much, Sharon! Happy Chinese New Year to you too! 🙂
Cindy says
I have a silly question here, how many cups of ground peanut do you get from grinding the 1 1/2 cups of peanuts? Thank you and Kong Hei Fatt Choy!
Char says
Hi Cindy! It comes up to roughly a cup of ground peanuts. Gong Hei Fatt Choy!! 🙂
Edwin says
The kids would live that. Personally it makes me think about grilled banana peanut butter sandwiches. Extreme comfort food. Too bad I only have a hot air oven and not a classical gas cooker.
Char says
Yes!! I used to love this as a kid and I still do! 😀
Kut Leow says
Do we need to add baking powder.
Char says
Hi Kut Leow! No, it's not necessary to use baking powder for these cookies. Cheers!
Yin Yee Ping says
Hi what flour do we use? Some recipe calls for all purpose flour. Some cake flour. Urs is written flour so I wonder what flour would that be
Char says
Hi Yin Yee! Thanks for pointing this out! You can use all purpose flour for this recipe.
Hope that helps..happy new year!!
Yee Ping Yin says
@Char,
I made the cookies and mine flatten in the oven. So I wonder how these peanut cookies stay in shape. Is there a trick to it?
Char says
Oh no! Sorry to hear that! I wonder if there was too much oil or if the peanuts were ground too fine (like peanut butter)? Maybe try adding a bit more flour to see if it will help keep its form.
Pam says
@Char, I added less oil and still needed to add more flour and ground nuts to get it the right texture... Recipe in weight rather than volume would be more accurate 🙂
Char says
Thanks for this feedback, Pam!
Nicole says
Hi. Can the peanut oil be substitute with other oils such as canola oil? Thanks 🙂
Char says
Hi Nicole! Yes, canola oil and vegetable oil are good substitutes. Cheers!
Leigh-Anne says
Really great recipe. Easy to prepare and cook. Nice crumbly texture and super delicious. Not too sweet, which is just how I like my cookies. Very forgiving recipe. Thanks for sharing. Made for spring festival!
Char says
Hi Leigh-Anne, thanks for sharing and for taking the time to leave this comment! I'm so glad you enjoyed this recipe. Happy Lunar New Year!