Daily Cooking Quest

Chinese Peanut Cookies

No Chinese New Year celebration is complete without Chinese peanut cookies. My family recipe uses peanuts, butter, all-purpose flour, and sugar; very simple ingredients with delicious peanut taste. Peanut and peanut butter lovers will definitely love these must have Chinese New Year peanut cookies.

It is a tradition in our family that every year for Chinese New Years we will have multiple cookies and even cakes prepared for relatives and friends to enjoy during house visits. Our typical cookie list looks something like this: peanut cookies, nastar (pineapple tart cookies), almond cookies, kue bangkit, kastangel (cheese cookies), kue semprong (egg roll cookies), and believe it or not, danish butter cookies (the one that comes in blue tin, LOL, never home made for this one). As for cakes, the most common and must have would be lapis legit (thousand layers spice cake), accompanied by either a lapis surabaya or bika ambon, and something really out of place like a black forest cake or a tiramisu, yeah, we are weird.

Chinese Peanut Cookies

Roasted peanuts, all-purpose flour, butter (or lard), and sugar

Out of all the cookies listed, I think peanut cookies are the most traditional and old fashioned of the bunch. But it is also one of the easiest to make :) If I am not mistaken, most families will have this recipe pat down to using a cup to measure the ingredients. Mine looks something like a 3:3:1:1, that is 3 cups roasted peanuts, 3 cups all purpose flour, 1 cup lard, and 1 cup powdered sugar. I actually cheated a bit, and tweaked the recipe to use butter instead. I found that if I use butter, I need 3 sticks of butter (1 12 cup) instead of just 1 cup of lard to get the same texture in the cookie dough. I would say that both versions are delicious, but the lard version is definitely the taste I grow up with. There is a slight difference in taste, but I cannot put my finger on it. One thing for sure though, if you are a peanut butter lover, this cookie is definitely for you!

Chinese Peanut Cookies

As part of Chinese New Year celebration, me and a bunch of other food bloggers are working together to create a list of cookies recipe for the coming celebration. This year’s Chinese New Year Cookie Party is organized by Christine Leong of Vermilion Roots. Here are the recipes beside the one from yours truly:

And with that, I am wishing everyone a Happy Chinese New Year :)

Chinese Peanut Cookies

5.0 from 2 reviews

Author: Anita Jacobson



Prep Time: 1 hour

Cook Time: 25 mins

Total Time: 1 hour 25 mins

Serves: 180-200


  • 3 cup roasted peanuts, grind (*)
  • 3 cup all purpose flour
  • 3 stick (1 1/2 cup) butter, melted (**)
  • 1 cup powdered sugar
  • 1/8 teaspoon salt
  • 1 egg yolk


  1. In a mixing bowl, combine ground peanut, flour, sugar, and salt. Mix well. Slowly pour melted butter into the dry ingredients and mix until it become a smooth dough.
  2. Pinch a small amount of dough (about 10 gram, or a heaping teaspoon), roll into a ball and place on a baking tray lined with parchment paper. Repeat until all dough is used up.
  3. To make the indentation in the cookies, I use the cap of a ballpoint.
  4. Brush the top of the cookies with egg yolk.
  5. Preheat oven to 170 Celcius (340 Fahrenheit), bake for 25 minutes until golden brown.
  6. Let cool completely before storing.


  • (*) To roast peanuts, preheat oven to to 180 Celcius (350 Fahrenheit), then spread the peanuts on a baking tray in one layer. Cook in the oven for 20-25 minutes. Then let the peanuts cooled completely before grinding.
  • (**) Traditionally, 1 cup of lard is used instead of butter.


  • Maggie says:

    It's so interesting to read about the way other families celebrating Chinese New Year! It's so different! These peanut cookies look so simple to make and delicious. And now I'm so curious about thousand layers spice cake! Hope I can see its recipe on the blog in the future :)

    • Anita says:

      Hi Maggie, the thousand layers cake is really popular in Indonesia. I believe it is also quite famous in Malaysia, though maybe not as commonly found as it is in Indonesia. It is actually a Dutch invention back from the colonial days, but nowadays, the cake is always served in all sort of celebrations, Chinese New Year included. I'll try to make one soon in the future and hopefully I can have the recipe posted a.s.a.p. :)

  • Christine | Vermilion Roots says:

    It looks like we share the same Chinese New Year cookie list, Anita, although some names are different in Malaysia. We call semprong love letters. Peanut cookies are always a hit! :-)

    • Anita says:

      Isn't that great? :) I am always fascinated that Indonesia, Malaysia, and Singapore share many similar food, especially among the Chinese! And indeed, peanut cookies are always a hit <3

  • Lokness @ The Missing Lokness says:

    Oh, the blue tin danish cookies! It is a must during CNY. We always receive a box or two as gifts from people who are visiting. All the cookies sound delicious at your home. And these peanut cookies? Looks soooo good! Love how easy it is too!

    • Anita says:

      Haha, it is a very weird thing when I stop to think about how those blue tin danish cookies become a CNY tradition. But, they are here to stay, and indeed they are very popular as gifts.

  • Cee says:

    How do you grind the peanuts at home? Will peanut butter make a good sub?

    • Anita says:

      Hi Cee, I use my food processor to grind them. I have never tried using peanut butter before, but the end state of my ground peanut is still much chunkier compared to peanut butter.

      • YY says:

        Hi Anita! I love your website! What kind of peanuts do you use? Is it the big ones with a red/brown skin? Or is it the small ones often used as a snack by Chinese (comes in a bag, unpeeled, sometimes garlic flavoured)? Thanks for your recipe!

        • Anita says:

          Hi YY, I use raw shelled peanuts that come in big bag in supermarket, I think in 1 kg bag if I am not mistaken.

  • Marvellina @WhatToCookToday says:

    These look so good Anita ! Peanut butter cookies are my must-have for CNY too. It's just not the same without them, at least in our house !!

    • Anita says:

      I totally get what you mean Marvellina :) Chinese New Year is not the same without these :)

  • Bam's Kitchen says:

    I need a cookie for both hand for sure. Your peanut cookies look delectable and are sure to be a family favourite this year. Wishing you and your family a very safe and happy CNY!

  • AiPing | Curious Nut says:

    Out of all the bottles of cookies on any person's coffee table I'd visit for CNY, I'd always seek out the peanut cookies and start finishing them on their behalf. It's just the best really! :p

  • Kathleen | Hapa Nom Nom says:

    I am most certainly a peanut lover - and these little gems look so perfectly pop-able! Definitely a must-make for CNY!

  • Shoby says:

    How many grams is 3 cups of all purpose flour?

    • Anita says:

      Hi Shoby, it should be around 3 x 125 gram = 375 gram.

  • Isabel says:

    Hi Anita! CNY is just around the corner and I would like to try this recipe. May I know if the peanuts you use are with or without the thin papery skin (not the outer shell)?

    • Anita says:

      Hi Isabel, I use the ones without skin :)

      • Isabel says:

        Thanks for replying! :)

  • Lin says:

    Hi! I'm going to attempt this recipe on the weekend. Just wondering, when you say 3 cups of peanuts is it the measurement before or after grinding it? How much would that be in gram?

    • Anita says:

      Hi Lin, it is before grinding them. Per cup is around 150 gram.

  • Melisa says:

    Hi Anita, saya tunggu resep lidah kucing dan kastangel, :)

    • Anita says:

      Okay Melisa :)

  • Jolene says:

    Hey Anita. I do not have a mixer at home to grind the peanut, but there are Ground Peanut flour that I could purchase. Do you know how much of the flour I should use? Have you tried using the ground peanut flour before?

    • Anita says:

      Hi Jolene. I have not tried baking these with ground peanut flour before. I am sorry I cannot help.

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