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Chinese New Year Peanut Cookies Using Peanut Butter

Typically these cookeis call for ground peanuts - but I use peanut butter to amazing results!


  • 180g Plain Flour
  • 80g Icing Sugar
  • 1/2 tsp salt
  • 100g Peanut Butter I used Skippy Smooth Peanut Butter
  • 75 ml peanut or vegetable oil I used Canola & Sunflower Cooking Oil - this is my regular cooking oil

Egg Wash - combine both

  • 1 egg yolk
  • 15 ml water


  • Sift flour, icing sugar and salt in a mixing bowl. Mix with a spatula.
  • Add in peanut butter and with your hand just combine it into the flour mix.
  • Add in oil, bit by bit until dough becomes not too sticky or wet but can easily be handled and shaped into a ball. If still crumbly add in a little bit more oil and work from there.
  • When using your hand to mix in oil, squish everything (the flour/peanut butter mix + oil) together - I find that helps to allow everything to stick and come together nicely.
  • Pinch off some dough and shape into ball (between 10-12g). Use the end of a chopstick and create an indent at the top (not hole - we don't want a donut). Place on a lined baking tray.
  • Brush egg wash on top of each cookie. Put into oven for 20 mins at 160C. Allow to cool.


  • Use good quality peanut butter.
  • The amout of oil required might depend on what type of oil you use. For me 75ml, was just right.
  • When using chopstick just press down on top slightly - don't poke all the way thru.
  • Use the right temperature and cooking time for your oven. For me, 160C is best for 20 minutes.